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Bolognese sauce
| Preparation : 10 min | Resting : - |
| Cooking : 30 min | Equipment : |
| Difficulty : | Rating : 6 rates |
| Download the recipe : | |
Programmes
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accessories
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Serves 6-8
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| 600 | of cubed beef (such as rump steak) |
| 800 | g passata or chopped tomatoes |
| 2 | carrots (200g) |
| 1 | stick celery |
| 3 | onions |
| 2 | garlic cloves |
| 70 | ml olive oil |
| 100 | ml red wine |
| 2 | bay leaves |
| 1 | tsp of dried thyme |
| 1 | tsp of dried basil |
| salt, pepper |
| 1 | Fit the food processing bowl and metal blade. Add the beef and Pulse running the FOOD PROCESSOR programme until the beef is finely minced (but not pureed). |
| 2 | Peel and halve the onions and garlic cloves (removing the germ). Wash, peel and cut the carrots and celery into 2cm pieces. Fit the metal bowl. Add the onions, garlic, carrots, and celery; run the EXPERT programme (without heating) for 40 seconds/speed 13. Scrape down the wall of the bowl if necessary. Add the beef and olive oil; run the EXPERT programme for 5 minutes/speed 2A/120°C. |
| 3 | Add the remaining ingredients and run the SIMMER programme. If necessary, continue cooking until meat is tender and sauce thickened. |
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
© Hachette Livre (Marabout) 2016
Chef’s tip
To save time, purchase minced beef.
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