Forum wWatery, grainy Bolognese sauce.....

Hi jjmorty,

Are you using meat that is partially frozen (about 45-60 minutes in the freezer)? If you find the turbo function is mincing the meat too finely for your liking, try mincing 10-12 sec/speed 6. The meat will be a chunkier consistency so it may need to cook a few minutes longer.

These recipes have been tested prior to publishing however we will re-test these three recipes before we publish the next edition, based on your feedback.

Kind regards,

I never usually post in forums but I am so frustrated I feel I have to! I have tried cooking chilli, bolognese and off the advice of my tm representative the cottage pie. All are EPIC fails. The mince turns to sand, it cannot absorb the sauce, which is always just a watery slop. I have tried reducing water, reversing blades, removing the MC it simply doesnt work. 

How were the mince recipes created for the official TM recipe books? The images show normal mince, not grains of sand.  Now knowing how the TM operates with the blades even in reverse I cant see how these were a success. The only way round it that I can see is you have to steam the mince in the basket. But if that is the case why are all the TM recipes not saying this?

try this it was perfect?!

http://quirkycooking.blogspot.co.uk/2012/12/bolognese-sauce-in-thermomix.html

I made the perfect bolognaise sauce, thick, lovely flavour the kids loved it from Jo at Quirky Cooking

http://quirkycooking.blogspot.co.uk/2012/12/bolognese-sauce-in-thermomix.html

I have made both the EDC and the 'family' favourite in my TMX both have been epic fails with similar problems of 'it's too watery and grainy' I would LOVE to make mine in my thermomix but need to have it of a better consistency - will try above and see what happens.  thanks :((

I cooked the EDC bolognaise for the first time tonight and as I don't put water into my sauce when I cook it on a stove I didn't put any in tonight. I used passata rather than canned tomato puree and the texture of the sauce was spot in (IMO). My only grumble was the step that neglected to tell you to put the carrot in but I have complained about that in another thread.

Hopefully leaving out the water and using passata will help, I really enjoyed the meal.

Hi,

I cooked the Bolognese sauce as per EDC last night too and had the same result. The mince was very grainy and watery.

EDC is January 2013 edition.

I also di the same and cooked a mince dish which I new tasted good when cooked in the wok. But I had the same issue.

Aimless thank you for your suggestion I will try it.

buy some mince from the butcher. IE get them to mince it. (if you hadnt tried that already. Supermarket meat is notorious for containing water.

also leave the MC off whilst cooking, it will allow the sauce to thicken and for steam to escape.

Hi kelrod13, can you please advise which edition of the EDC you are cooking your spaghetti bolognese from?