Still searching for a good TM bolognaise recipe

[CreamPuff63]

well I think I have bumped up the sales / statistics for white wine alone

[fundj&e]

Coffee? I know it's my most bought drink.

its the cappuccino

[PaulaM]

Nah I guess champagne 

I love my TM bolognese, I make it up as I go so don't really have a recipe, I use heaps of fresh herbs in every batch though.
I also hide HEAPS of veges for the kids, zucchini, capsicum, red beans, celery, carrots, it's about 40% meat and 60% vege, they are clueless and love it!

[CreamPuff63]

Pete Evans Spaghetti Bolognese is yummy, but I haven't converted it or seen a conversion on the web

[Halex]

CP if you convert it please let me know. Thanks

As you are aware its the texture of the meat that is the problem.

H

[meganjane]

I really think you need to use very coarsest ground mince. That's why pork and veal is recommended. Others also grind their own in the TMX when it's still slightly frozen.

[Frozzie]

I have found that with mince or bits of chicken etc that if you cook the recipe as normal in thernie but dont add any meat until the last max 8 mins of cooking and with meat like mince just throw it in in large roughly broken up bits the consistency is fine but if you add it and cook it for longer than that all hell breaks loose lol and i find it very unpleasant...saying that you shouldnt add a whole lot of liquid into a thx sauce either as it takes a lot longer to reduce than on the stove top etc

[Wonder]

We cook our bolognaise for at least three hours and prefer a sauce whichs a little chunkier. I find it so easy to chop all te veggies in the tmx and then eave cooking on the sove top I wouldn't worry about trying to convert the recipe. Everyone who comes to the house while it's cooking always comments on the beautiful aroma. My DS is always hovering around in the last hour or so of cooking waiting to ave a big bowl with some bread for dipping!

[fundj&e]

yes for at least three hours, and my kids do the same wonder .
 

[Frozzie]

Everything is always better slow cooked but for those that dont have three hours to watch something on the stove i find if you know how to tweak it the recipe is quite ok in thermie but you cant cook things the same way or with the same ingredients or quantities in thermie as a stove top recipe... Depends on time and what your after... Spag bol in our house is a quick meal with a premade homemade sauce which gives it the flavour so not something im going to cook for hours.. For me its not a dish thats worth all that time for the end result... I would much rather put time into something a bit more refined than spag bol. 😏

[Merlin]

That's why I love my pressure cooker. What takes 30 minutes in a pressure cooker takes hours in a slow cooker and I love how good my spaghetti ragu tastes in the end.