- 2 large carrots roughly chopped
- 3 celery sticks roughly chopped
- 1 red capsicum chopped
- 1 Onion halved
- 2 garlic cloves
- 30 grams olive oil
- 600 grams Beef mince
- 2 tbsp EDC stock
- 2 heaped tablespoons tomato paste
- 650 grams tomato passata, or tinned chopped tomatoes
- 1 tablespoon Italian dried herbs
- Salt & pepper to taste
1. Add carrot, celery & capsicum to TM bowl, Chop 3 seconds, Speed 5, set aside.
2. Add onion & garlic cloves to TM bowl, Chop 3 seconds, Speed 5. Scrape down sides of bowl.
3. Add oil & sauté on Varoma, 3 minutes, Speed 1.
4. Add mince to TM bowl & cook 100 Degrees, 8 minutes, Reverse, Speed 1.
5. Add reserved vegetables, EDC stock, tomato paste, tomato passata, italian dried herbs, & salt and pepper to taste. Using TM spatula briefly stir the mixture and cook 100 Degrees, 60 minutes, Reverse, Speed 1.
(Note: total cooking time in step 5 as above, can be reduced to 40 minutes, however more flavoursome if cooked for longer).
6. Once cooked, place Bolognese Sauce in thermoserver and recommend to serve over cooked pasta as in the EDC Cookbook & sprinkled with parmesan cheese.
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