There is not one person who I know that does not like spaghetti bolognese. Everyone has their own take on it but one thing that remains constant is that it is a regular in most households. It's a great combination of pasta, vegetables and meat. So, when serving it up to your family, you know they are eating a hearty, healthy, tasty meal especially when it comes to feeding the fussiest of toddlers!
It is also very versatile; the following recipe doubles as the sauce if you're going to make a lasagne (in Hermie) and when you make the full amount, there's enough for a family lasagne and a serve of bolognese as is. Who doesn't like 2 meals for the effort of 1? Enjoy xx
1 carrot (~120 grams), roughly chopped
1 zucchini, roughly chopped
1 brown onion, peeled & halved
3 garlic cloves, peeled
1 celery stick, roughly chopped (optional)
50 grams olive oil
500 grams beef mince, slightly frozen in 4cm pieces
5 medium size mushrooms, sliced
3 dried bay leaves
1 tablespoon TM vegetable stock concentrate (from the EDC)
salt to taste
50 grams tomato paste
800 grams chopped tomatoes (1 large tin)
1. Place carrot, zucchini, onion, garlic (& celery) into TM bowl and chop 3secs/ speed5. I find this still provides texture and the vegetables are not too fine. Scrape down sides of bowl.
2. Add olive oil and cook 5mins/ varoma/ reverse/ speed1. Scrape down sides of bowl.
3. Add mince to TM bowl. Cook 5mins/ varoma/ reverse/ speed1. Scrape down sides.
4. If using mushrooms, add them to the TM bowl. Also add bay leaves, TM stock, salt, tomato paste, and tomatoes to TM bowl. This will bring the contents near the 'max' mark on the bowl. Give the sauce a quick manual stir with the spatula and cook 15mins/ 100C/ reverse/ stir speed.
5. Check the sauce and manually stir through again. Cook for a further 25mins/ 90C/ reverse/ stir speed.
6. Serve with pasta and grated parmesan cheese.
Makes ~1.6L of sauce
Bon Appetit xx
Notes: slightly frozen mince is used as it takes longer to break down and therefore, the bolognese sauce still has the texture to it when fully cooked.
Mei, this is very nice, thank you. It is less tomatoey than the photo appears, but more vegetable/herbal in flavour. This is the first time I've used the vegetable stock concentrate since making it upon delivery. The flavour suits this nicely.
ReplyDeleteThe technique of using partially frozen mince is excellent. After cooking, there were still pieces I had to break up with the spatula. I prefer it a bit thicker, so after dinner I continued cooking the remaining sauce. Even with the time doubled from the original recipe, the meat still had good texture.