I am always asked for a chunkier style bolognese. I posted last year about using the rice basket for cooking mince for a chunkier result but I thought I would write up an actual recipe which may be more helpful.
This is a chunky style bolognese packed full of vegetables. Whilst the mince in nice and chunky the vegetables are quite fine so great for all those vegetable detectives in the house.
I use my homemade Passata in this recipe. You can use store bought Passata if preferred. I like to use Herbamare salt in most of my recipes as it gives a nice flavour to the sauce. You can use salt.
I have included stove top instructions below.
Chunky Style Bolognaise – TMX
- Total Time: 35
Ingredients
- 500g beef mince
- 1 onion, peeled
- 2 garlic cloves, peeled
- 5 shortcut bacon rashers, roughly chopped
- 5–10g olive oil
- 1 carrot, roughly chopped
- 1 celery stalk. roughly chopped
- 1/2 capsicum, seeds removed and roughly chopped
- 1 small zucchini, roughly chopped
- 400ml/380g passata, see blog for recipe
- 1/3 cup of water
- 1 beef stock cube
- 2 tablespoons of parsley
- 2 bay leaves
- 1/2 teaspoon of herbamare salt
- Pepper, to taste
- 400g pasta, cooked according to packet instructions
Instructions
- Place carrot, celery, zucchini and capsicum into bowl.
- Blitz on speed 7 for 5 seconds.
- Place vegetables into a separate bowl and set aside.
- Place onion, bacon and garlic in bowl.
- Blitz on speed 7 for 5 seconds.
- Add oil and cook at 100 degrees, speed 2 for 5 minutes.
- Add vegetables, water, stock cube, passata, salt, pepper and parsley.
- Insert steaming basket into bowl.
- Break up mince into large chunks and place in basket.
- Place the bay leaves on top.
- Cook at 100 degrees, speed 2 for 22 minutes.
- Remove bay leaves and place mince in with the sauce mix.
- Serve as is or break up mince slightly by blitzing on reverse, speed 3 for a few seconds.
- Serve over pasta.
- Prep Time: 5
- Cook Time: 30
Nutrition
- Serving Size: 4
Chunky Style Bolognese
- Total Time: 35
Ingredients
- 500g beef mince
- 5 shortcut bacon rashers, diced
- 1 onion, diced
- 2 garlic cloves, crushed
- 5–10g olive oil
- 1 carrot, finely diced or grated
- 1 celery stalk, finely diced
- 1/2 capsicum, seeds removed and finely diced
- 1 small zucchini, finely diced or grated
- 400ml/380g passata, see blog for recipe
- 1/3 cup of water
- 1 beef stock cube
- 2 tablespoons of chopped parsley
- 2 bay leaves
- 1/2 teaspoon of herbamare salt
- Pepper, to taste
- 400g pasta, cooked according to packet instructions
Instructions
- Place oil, onion, garlic and bacon into a frying pan over medium heat.
- Fry until onion is slightly translucent and aromatic. Stir often to avoid burning.
- Add vegetables and cook for 2 minutes to soften.
- Add mince is big chunks.
- Cook until browned breaking up mince to desired size and texture you like.
- Add remaining ingredients and cook on a low to medium heat for 20 minutes.
- Serve over pasta.
- Prep Time: 5
- Cook Time: 25
Nutrition
- Serving Size: 4
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Just made this Peta – using your passata too! I added some thermo tomato ketchup that needed using up. Finally, a bolognese that is the right consistency but done in the thermomix. Many have tried but I think only you have succeeded with this one! Thanks!
Perfect spaghetti bolognese, mine always used to get mushed up too much. Thanks again
I made this last week for my family, it was such a hit!! Thank you Peta, now I can put my saucepan to rest permanently. ๐
I made this for my family… who don’t eat anything and they all loved it!! Thank you Peta!! ๐
This was the first Main Meal I cooked in my TMX. Thanks Peta, it was a winner with my family,
Thank you! I used my own passata but cooked the mince this way and it was the PERFECT consistency. ๐