Thickening sauces in the thermomix

[The Food Sage]

Hi there,
I'm new to using the thermomix and have just made a bolognaise sauce, which has turned out quite runny.
What is the best way to thicken it?
Thanks.

[judydawn]

Hi and welcome to the forum The Food Sage.  Why not pop over to the Introduce Yourself section on the Home Page and tell us a bit more about yourself so that we can formally welcome you to our forum.

I normally thicken things with a cornflour slurry and I suppose you could also do that with a spag bol sauce but I think I would either strain some of the liquid out through a fine sieve or put it back in the TM bowl and cook it on varoma temp with the MC off and on reverse (steaming basket over the hole instead), to see if it could be reduced that way. It would be quicker to do it in a saucepan on the stove though as the TMX takes quite a while to reduce anything down.  Others may have some ideas - I very rarely cook spag bol sauce.

[cookie1]

I'm afraid I cook my spag bog on the stove.
Other things I do the same as Judy and use cornflour.

[Kimmyh]

Same as cookie. However, as I cook many mains early in the day, I have cooked spaghetti bol in tmx and reheated and thus reduced in saucepan on stovetop later for dinner. Turns out well, thicker and still saves me time.

[Amy :-)]

I always use cornflour like Judy mentioned, as a slurry I just add it and give it a quick mix with the spatula, and then cook for an extra 2 minutes or so.

[Katya]

I use the Fast & Easy recipe for bolognese sauce and it cooks for nearly an hour at Varoma so it always comes out nice and thick.   You could consider adding more tomato puree as it can be a thickening agent.  Personally I wouldn't put cornflour in a bolognese sauce as it would give it an odd texture.

The advantage of using the Thermomix to boil down the sauce is that you don't have to stand over it.  It might be quicker to do it in a pan but you'd have to keep an eye on it.