Chunky Bolognese Sauce
Ingredients
- 1 onion cut into quarters
- 200 g zucchini cut into chunks
- 100 g carrot cut into chunks
- 2 cloves garlic peeled
- parsley to taste
- 20 g olive oil
- 100 g red or white wine
- 2 tbls veggie stock concentrate
- 1 x 425g tin chopped tomatoes
- 200 g tomato puree if using a 420g tin, freeze leftovers for next time
- 1 tsp dried mixed herbs
- 500 g good qualify beef mince
- sea salt flakes and pepper to taste
- extra finely chopped Italian parsley to taste
Instructions
- Place onion, zucchini, carrot, garlic and parsley into TM bowl and chop 6 seconds / speed 5
- Scrape down sides of bowl
- Add oil and sauté 5 minutes / Veroma / speed 1
- Add wine, veggie stock, tomatoes, tomato puree and herbs and cook 6 minutes / 100 / speed 1
- 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
- When sauce has cooked for 6 minutes place Veroma with the mince into position and cook for a further 10 minutes / Veroma / speed 1
- 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
- Before adding mince to TM bowl scrape around top and sides … add cooked mince and push it into the sauce
- Cook for a further 10 minutes / 100 / reverse / speed soft
- Season to taste and serve
Notes
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.