For a while, spaghetti bolognaise was my favourite meal before getting on a plane. The airport didn’t have many options and so it soon became my go-to meal. This version is based on the bolognaise sauce recipe in the Thermomix Everyday Cookbook – but packed with vegetables – and served with wholemeal spaghetti for extra fibre. It’s labeled “Version 1” because I think I can get more flavor out of these ingredients by cooking them differently – so look out for it in the future.
Serves 4 – 6
Ingredients
200-300g wholemeal spaghetti
1 large red onion
2 cloves garlic
2 small carrots, cut into 2 cm pieces
2 small zucchini, cut into 2cm pieces
6 small mushrooms, halved
20g olive oil
200g pork mince
200g veal or beef mince
2 x 400g cans crushed tomato
4 tbsp tomato paste
2 tsp dried parsley
2 tsp dried oregano
2 tsp dried basil
2 tbsp Thermomix vegetable stock concentrate
Salt and pepper, to season
Grated parmesan cheese and chili flakes (to serve)
Instructions
1. Cook pasta according to package instructions
2. Add onion, garlic, carrots and zucchini into the Thermomix bowl and chop for 3 seconds/Speed 7
3. Add mushrooms and chop for 6 seconds/Speed 5
4. Add oil, pork and veal into the Thermomix bowl, use the spatula to quickly mix the ingredients together and then cook with the measuring cup (MC) half off for 10 minutes/Varoma/Reverse/Speed soft
4. Add remaining ingredients, use the spatula to quickly mix the ingredients together and cook with MC half off for 20 minutes/100C/Reverse/Speed soft
5. Serve sauce with pasta and top with parmesan cheese and chili flakes
Notes:
If cooking for 4, this will make more sauce than you will need – so freeze it and have it for lunch on the weekend!
