Sauces & stocks
Basic bolognese sauce
Slow meat and tomato ragu, ideal for pasta and lasagna.
Gluten-free
Ingredients
- 400 g of mixed minced meat
- 1 onion
- 1 carrot
- 1 celery stalk
- 1 clove of garlic
- 400 g of crushed tomato
- 80 g of red wine
- 40 g of olive oil
- Salt, pepper and oregano to taste
Step-by-step
Using a different robot? Switch it here:
- Put the onion, carrot, celery and garlic in the mixing bowl and chop 5 sec/speed 5.
- Add the oil and saute 8 min/120°C/speed 1.
- Add the minced meat and saute 8 min/Varoma/reverse/spoon speed.
- Pour in the wine and cook 3 min/Varoma/reverse/spoon speed.
- Add the tomato, salt, pepper and oregano.
- Set 25 min/Varoma/reverse/spoon speed without the measuring cup to reduce.
- Adjust the salt and let it rest before mixing with the pasta.
Tips
- The reverse turn keeps the meat from getting blended.
- A splash of milk at the end softens the acidity of the tomato.
- The longer it rests, the tastier the ragu becomes.
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