500 g beef mince, 200 g carrots, tomatoes and a handful of spices. In 25 minutes you have a Bolognese on the table that tastes like home cooking. The Thermomix® chops the vegetables in seconds, cooks the mince and simmers the sauce. Just put the spaghetti on at the side and dinner is ready.
Spaghetti Bolognese with the Thermomix®
Ingredients 0 / 14 ✓
- 500 g spaghetti
- 2 garlic cloves
- 1 onion
- 200 g carrots
- 20 g olive oil
- 500 g beef mince
- 400 g tomatoes
- 2 tbsp tomato puree
- 2 tsp vegetable stock powder
- 1 tsp salt
- 1/4 tsp pepper
- 1/2 tsp paprika
- 1 pinch cayenne pepper
- 1 pinch sugar
Instructions 0 / 7
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1
Cook the spaghetti.
Cook the spaghetti in a large pot of salted water according to the packet instructions and keep warm.
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2
Chop the garlic.
Meanwhile, peel the garlic cloves, place them in the mixing bowl and chop for 3 sec / speed 8.
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3
Chop the onion and carrots.
Peel and halve the onion. Peel the carrots and cut into pieces. Add both to the mixing bowl and chop using the spatula for 4 sec / speed 5.
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4
Sweat the vegetables.
Add the oil and sweat for 5 min / Varoma / reverse direction / speed 1.
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5
Cook the mince.
Add the mince to the mixing bowl and cook for 3 min / Varoma / reverse direction / speed 2.
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6
Simmer the sauce.
Add the remaining ingredients to the mixing bowl and cook for 10 min / 100°C / reverse direction / speed 1.
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7
Serve.
Serve the spaghetti topped with the Bolognese sauce.
Can't do without proper browning in your Bolognese? Then do it as shown in the recipe video and fry the mince and bacon in a frying pan first.
Did you know that back in its home city of Bologna, Bolognese sauce is traditionally served with wider pasta such as tagliatelle? You really should try that version!
Tip: We like to stir chilli flakes into the Bolognese to taste.
Video
Nutrition per serving
Vegetables in 10 seconds: garlic, onion, carrots
Start with the 2 garlic cloves in the mixing bowl: chop for 3 seconds at speed 8. Then add the halved onion and the 200 g carrots (cut into pieces) and chop with the spatula at speed 6. The result: finely chopped vegetables, evenly cut, without a chopping board and without tears.
The carrots are not just filler here. They give the sauce a natural sweetness that balances out the acidity of the tomatoes. In a good Bolognese, they belong.
Reverse direction keeps the mince chunky
Sweat the chopped vegetables with 20 g olive oil for 5 minutes at Varoma in reverse direction at speed 1. Then add the 500 g beef mince: 3 minutes at Varoma, again in reverse direction, speed 2. The reverse direction is key. Without it, the blade would reduce the mince to a paste instead of keeping it in chunky pieces.
10 minutes at 100°C: the sauce needs the time
Add the 400 g tomatoes, 2 tbsp tomato puree and all the spices to the mince: simmer for 10 minutes at 100°C in reverse direction at speed 1. During those 10 minutes the flavours come together. The tomatoes reduce, the tomato puree caramelises slightly and the spices infuse through the sauce.
If you have your own homemade vegetable stock powder or vegetable paste made in the Thermomix® to hand, use that in place of the 2 tsp stock powder. It gives the sauce a more intense, homemade depth.
Even better: brown the mince in a frying pan first
The Thermomix® can cook the mince, but real browning only happens in a frying pan over high heat. If you want to take that extra step: fry the mince with a little oil in a hot pan until it has broken up and browned in places. Then add it to the finished vegetable and tomato sauce in the mixing bowl and let it simmer for the last 3 minutes.
The difference is noticeable. The Maillard reaction in the pan brings umami notes that the Thermomix® cannot reach at its temperatures. But even without the pan, the Bolognese tastes great, just slightly different.
Storing and freezing
The sauce keeps in the fridge for 3 days in an airtight container. It freezes perfectly for up to 3 months. Simply fill into portion-sized freezer bags and freeze flat. To defrost, leave overnight in the fridge or warm directly in a saucepan over low heat.
Always cook the spaghetti fresh. Pre-cooked pasta becomes sticky and soggy when reheated. If you want to use the sauce as a lasagne filling, it works perfectly without any changes.
More pasta recipes: Cacio e Pepe, Carbonara, Green Spelt Bolognese or homemade pasta dough.
Can I use mixed mince?
Yes. Mixed mince (beef and pork) makes the sauce slightly fattier and milder in flavour. Pure beef mince is more robust and leaner. Both work well and the quantities and timings stay the same.
Can I leave out the carrots?
Technically yes, but the 200 g carrots bring a natural sweetness that balances the acidity of the tomatoes. Without carrots the sauce will be sharper. You can add a pinch more sugar instead.
More dips and sauces made with the Thermomix® can be found in our Sauce collection.
Goes well with: Parmesan.
Also great with: Tomato pasta with the Thermomix®.
