I am happy to prepare food in my Thermomix during the time I am not able to use my left hand. It makes it a good deal easier, no need to cut a lot of veggies or stir a lot in a pot.
The bolognese is very heavy on the veggie side, makes it tastier and nobody moans about the veg.
It is great to freeze in portions for further use.
I am posting the recipe for the Thermomix 31.
1 can tomato passata
2 spring onions
4 cloves of garlic
100 g celeriac, swede, leek frozen
350 g mixed minced pork and beef
50 ml Bourbon or red wine
1 tbsp tomato paste
1 large tomato
1 tsp herbes de Provence
1 tbsp chives
1 tbsp parsley
40 g olive oil
40 g Balsamic vinegar
1 tbsp sugar
salt and pepper
1 yellow chili (hot)
Pell onions, garlic, carrots and cut them roughly. Chuck them with the frozen veggies into the TM and close the lid and add the stopper in the middle.
Dial 6 seconds on speed 8. Use a silicon spatula to push the veggies down and add 40 g olive oil.
Dial 3 min, Varoma, speed 2 and saute.
Pour in the tomato passata, whiskey, vinegar and all the spices and sugar, add the tomato in quarters and close the lid completely. Dial 3 sec, speed 5 and mix.
Dial 6 min, 100 C, Speed 1 and cook for 6 minutes. Place the basket on top instead of the little stopper.
Now use a plate and lay the meat out flat, season with salt and pepper and seperate it into small chunks.
Dial 35 min, 100 C, leftturn, speed 1 and let the sauce cook. Throw in the meat in little chunks through the hole in the lid and then put the basket back on top.
Cook your pasta al dente.
Chop some fresh herbs and grate some Pecorino and bring everything together.