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Ingredients
6 portion(s)
Nonna’s Spaghetti Sauce
Sauce
- 1 onion, Halved
- 5 cloves garlic
- 30 grams olive oil
- 500 grams Roma tomatoes, Halved
- 160 grams carrot, Quartered
- 2 celery stalks, Quartered
- 120 grams zucchini, Quartered
- 1 red capsicum, Quartered
- 1 bunch fresh basil
- 3 sprigs oregano, fresh
- 500 grams Beef mince
- 500 grams pork mince
- 120 grams tomato paste
- 1 heaped tsp balsamic vinegar
- 1 level tbsp Rapadura Sugar
- 2 level tablespoons meat stock paste
- 50 grams red wine
- 50 grams water
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6
55min
Preparation 20minBaking/Cooking -
7
medium
Preparation -
8
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Recipe is created for
TM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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5
Recipe's preparation
- 1. Chop onions and garlic. 3 secs/speed 5.
2. Add oil and sauté3 mins/100°C/"Counter-clockwise operation" /speed 1.
3. Add vegetables and herbs. Chop roughly 8 secs/speed 5.
4. Add remaining ingredients and cook 25 mins/100°C/"Counter-clockwise operation" /speed "Gentle stir setting" . Measuring cup in
5. Replace measuring cup with simmering basket and cook for a further 5 mins/100°C/"Counter-clockwise operation" /speed "Gentle stir setting" .
6. Serve over your favourite pasta.
Recipe Preparation
10
Accessories you need
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Simmering basket
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Spatula TM5/TM6
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11
Tip
This freezes really well.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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