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)