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Main courses
Servings: 4
Preparation time: approx. 40 minutes
Di culty: medium
Ingredients:
• 300 g mixed minced
meat
• a little olive oil
• 1 onion
• 2 cloves of garlic
• 4 tomatoes
• 1 small carrot
• 1/2 red hot pepper
• 3 tbsp. dried tomatoes
• 2 tbsp. tomato paste
• 3 tbsp. ketchup
• 1 tbsp. sweet paprika
• 1 tbsp. chopped
oregano
• 1 tbsp. chopped thyme
• 1 tbsp. chopped
rosemary
• 300 mL vegetable
broth
• Salt
• Pepper
• 2 tbsp. capers
• 1 handful of cherry
tomatoes (halved)
• 2 tbsp. pine nuts
• 500 g spaghetti
• Garnish: 100 g grated
Parmesan cheese
Preparation:
Good preparation starts with weighing the
ingredients. Add minced meat to the steel jug
of the ThermoBlend Elite and fry in olive oil at
approx. 100°C. In between, mix for about 10
seconds on speed 1 so that the minced meat
is seared evenly. Wash tomatoes, carrots, hot
peppers and cut into thin cubes with garlic and
onion. Cut dried tomatoes into strips. Add the
vegetables to the minced meat and mix for
about 10 seconds at speed 1. Add tomato paste,
ketchup and spices and sauté briefl y. Deglaze
with vegetable broth. Simmer on speed 1 for
about 15 minutes at 90°C. Add capers, cherry
tomatoes and pine nuts and let it simmer for
2 minutes. Meanwhile cook the spaghetti in
boiling, salted water until al dente. Arrange
the spaghetti on preheated deep plates,
pour Bolognese over it. Garnish with grated
Parmesan.
Bolognese
Spaghetti
15