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Ingredients
- 500 g of ground beef
- 1 onion
- 1 carrot
- 1 celery stick
- 2 garlic cloves
- 400 g of crushed tomato
- 100 g of red wine
- 50 g of olive oil
- 1 teaspoon of sugar
- 1 teaspoon of dried oregano
- 1 teaspoon of salt
- Black pepper to taste
Step-by-step
Choose your robot:
- Put the onion, the carrot, the celery and the garlic in the mixing bowl and chop 5 sec/speed 5.
- Add the oil and saute the soffritto 8 min/120°C/spoon speed.
- Add the ground meat and saute 5 min/100°C/reverse/spoon speed so it browns loosely.
- Pour in the red wine and let it evaporate 3 min/Varoma/spoon speed without the measuring cup.
- Add the crushed tomato, the sugar, the oregano, salt and pepper and mix 5 sec/speed 3.
- Set 35 min/100°C/reverse/spoon speed without the measuring cup to reduce the sauce.
- Check the texture and, if it is very liquid, extend 10 min/Varoma/reverse/spoon speed.
- Adjust the salt and pepper to taste.
- Serve over spaghetti or tagliatelle and sprinkle with parmesan cheese.
Tips
- The longer it simmers, the tastier the ragu will be.
- A dash of milk at the end softens the acidity of the tomato.
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