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Wednesday, September 7, 2011

Bolognaise Sauce

Thought i'd experiment and see the capacity limit for making bolognaise.....i succeeded at 600g of mince.

Recipe is as follows.....
2 onions quartered
2 cloves garlic
2 carrot roughly chopped
80 grams Celery
50 grams pancetta (bacon)
20 grams oil
600 grams beef minced in tmx (I used topside)
50 grams red wine
500 grams tomato puree
2 tablespoons tomato paste
salt and pepper to taste
1 Tbsp of mixed herbs
Place onion, garlic, carrot, celery and bacon into the mixing bowl chop 5 sec - speed 5 add oil and saute 3 min - 100 degrees - Speed 1
Add meat and cook 5 min - 100 degrees - reverse - speed soft, then add red and wine and cook 5 min - 100 degrees - Reverse - Speed soft.
Add remaining ingredients and cook 10-15 min - 100 degrees - Reverse - Speed soft, leave the MC in lid in a inclined position to prevent sauce 'spitting.
Once my bolognaise was cooked i emptied into my thermoserver, rinsed my jug and filled with 1.2 litres of hot water - 5 minutes - 100 degrees - Speed 1
Once it was boiling I added 400grams of spaghetti and cooked for 10 minutes - 100 degrees -Reverse - Speed 1 - MC in inclined position or completely off if bubbling over with excess water
Drain and serve with sauce
Then of course grate your cheese - Cubed Tasty Cheese -Speed 7 - 5 Seconds
The thermomix had no problems coping with this amount of mince - 600g is a pretty big portion to feed many large families.....
400g of spaghetti went a long way too - i think i could have probalby pushed it to be closer to 500g, will expriment again another time with a larger portion of spaghetti

(recipe taken and slightly adapted from Thermomix EDC) 

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