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You are here: Home / Recipes / Special Diets / Dairy Free / Chunky Bolognese Sauce

Chunky Bolognese Sauce

20/10/2015 by Gina 3 Comments

There is nothing like a good old fashioned “bolo” sauce to bring a smile to everyone’s face … it is a family favourite with “big” and “little” kids alike!

I like my sauce chunky, so I find that by initially steaming the meat in the Veroma, I am able to control the size of “chunks” that I have.  Once the meat has finished it’s initial cook, then you can decide if you wish to break it up further before adding it to the cooking liquid for the final step of cooking the meat and sauce together.

Once the sauce is finished place it into a Thermoserver to stay hot, then lightly rinse out the ™ bowl and add the water, oil and salt to cook your pasta as described in your Thermomix cookbook.  Drain and serve with the sauce.

Or you may wish to prepare your sauce in advance and keep it in the fridge where it will sit happily for a couple of days … a very good “do ahead” recipe to prepare on the weekend for a mid week meal.

Veggies and aromatics placed into ™ bowl …
… and chopped for 6 seconds / speed 5
Oil is added and then mixture is sauted for 5 minutes
Wine, veggie stock, tomatoes, puree and herbs are added and cooked for 6 minutes
Mince is added to the Veroma …
… sharing the amount between the two trays
After the sauce has cooked for 6 minutes the Veroma is placed into position …
… and the meat is steamed over the sauce for 10 minutes
Meat is then broken into chunks with your spatula …
…. and added to the sauce to cook for a final 10 minutes
Sauce is now ready to serve as desired
Sauce served with pasta … doesn’t look to fancy but it tastes delicious!

 

Chunky Bolognese Sauce
 
Save Print
Prep time
10 mins
Cook time
30 mins
Total time
40 mins
 


There is nothing like a good old fashioned "bolo" sauce to bring a smile to everyone's face ... it is a family favourite with "big" and "little" kids alike!

I like my sauce chunky, so I find that by initially steaming the meat in the Veroma, I am able control the size of "chunks" that I have. Once the meat has finished it's initial cook, then you can decide if you wish to break it up further before adding it to the cooking liquid for the final step of cooking the meat and sauce together.

Once the sauce is finished place it into a Thermoserver to stay hot, then lightly rinse out the ™ bowl and add the water, oil and salt to cook your pasta as described in your Thermomix cookbook. Drain and serve with the sauce.
Author: Gina @ The Passionate Pantry
Ingredients
  • 1 onion, cut into quarters
  • 200g zucchini, cut into chunks
  • 100g carrot, cut into chunks
  • 2 cloves garlic, peeled
  • parsley to taste

  • 20g olive oil

  • 100g red or white wine
  • 2 tbls veggie stock concentrate
  • 1 x 425g tin chopped tomatoes
  • 200g tomato puree (if using a 420g tin, freeze leftovers for next time)
  • 1 tsp dried mixed herbs

  • 500g good qualify beef mince
  • sea salt flakes and pepper to taste
  • extra finely chopped Italian parsley to taste
Instructions
  1. Place onion, zucchini, carrot, garlic and parsley into TM bowl and chop 6 seconds / speed 5
  2. Scrape down sides of bowl
  3. Add oil and sauté 5 minutes / Veroma / speed 1
  4. Add wine, veggie stock, tomatoes, tomato puree and herbs and cook 6 minutes / 100 / speed 1
  5. Whilst sauce is cooking place half the mince in the Veroma base, and the other half in the Veroma tray, breaking mince up with your fingers so that it is in big chunks
  6. When sauce has cooked for 6 minutes place Veroma with the mince into position and cook for a further 10 minutes / Veroma / speed 1
  7. Remove Veroma and with your spatula break up cooked mince into smaller sizes if you wish, or leave it in bigger chunks if you prefer
  8. Before adding mince to TM bowl scrape around top and sides … add cooked mince and push it into the sauce
  9. Cook for a further 10 minutes / 100 / reverse / speed soft
  10. Season to taste and serve
3.5.3208

 

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Filed Under: Dairy Free, Dinner, Main Ingredients, Meals and Courses, Meats, Nut Free, Pasta, Recipes, Special Diets

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Comments

  1. Dinner Ideas says

    05/06/2016 at 12:12 am

    This is the perfect blog for anybody who wants to
    understand this topic. You understand a whole lot its almost
    tough to argue with you (not that I really would want to…HaHa).
    You definitely put a new spin on a subject that has been discussed
    for decades. Excellent stuff, just wonderful!

    Reply
  2. TeodoroBPaar says

    10/09/2016 at 3:20 am

    Howdy! I understand this is certainly kinda off topic nevertheless
    i was wondering which blog platform are you using for this site?
    I’m getting sick and tired of WordPress because I’ve had
    problems with hackers and I’m looking at options for an additional platform.
    I would be fantastic in the event you could point me
    in the direction of an excellent platform.

    Reply
    • Gina says

      12/09/2016 at 9:28 am

      Hi … thanks so much for touching base … to be honest I am using the platform that Mat Hat Media organised for me when establishing the site, which I am pretty sure is WordPress … I am not sure if you are using help to get your blog set up, but I found trying to do it myself was overwhelming from lack of knowledge, and since then I have been so happy to have had the right support because I haven’t had any issues with “hackers” etc. They installed the right “plugins” to stop problems before they started. Wish I could give you more info but not sure what else I can offer except to get proper technical assistance … hope that helps xo Gina

      Reply

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About Gina

For as long as I can remember I have loved being around food, not just eating it but cooking with it too!

From the young age of eleven I had always dreamed of working somehow within the food industry, but as it turned out that wasn’t my calling ... Read More…

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