|50 g g||Parmesan Parmesan|
(peeled and chopped in half)
(peeled and chopped into chunks)
|1.5 sticks stick|| celery
|2 tbsp tbsp||olive oil olive oil|
|400 g g||beef mince beef mince|
|75 g g||bacon bacon|
|100 ml ml|| red wine
(optional (swap for more stock if preferred))
|1 tsp tsp||sugar sugar|
|3 tbsp tbsp||tomato purée tomato purée|
|400 g g|| chopped tomatoes
|200 ml ml|| beef stock
(beef or vegetable)
|1 pinches pinch||paprika paprika|
|1 pinches pinch||cinnamon cinnamon|
|1 pinches pinch||thyme thyme|
|400 g g||spaghetti spaghetti|
|black pepper black pepper|
Your Monsieur Cuisine can be used to make family favourite midweek meals, like this easy spaghetti Bolognese recipe. Leaving it to simmer on the reverse setting means you don't need to worry about monitoring or stirring the bolognese while its cooking - giving you time to get on with other things!
Begin by grating the Parmesan. Break the cheese into chunks and add to the blender jug, processing for 10 seconds using the turbo button. Transfer to another container and reserve until ready to serve.
Clean the blender jug, then add the onion, garlic, carrot and celery pieces and chop for 8 seconds on speed setting 5. Scrape down the sides of the jug with the spatula and process for a further 5 seconds on speed setting 5.
Add half the oil to the jug and brown the vegetables for 4 minutes using the roast button. Add half the mince and cook using the roast button until browned. Remove all the ingredients from the jug and set aside, rinsing out the jug to use again.
Add the bacon to the clean jug and chop for 5 seconds on speed setting 9. Scrape down the sides of the jug with the spatula and add the remaining oil, then brown the bacon for 3 minutes using the roast button.
Feed in the rest of the mince, a little at a time, through the filleropening in the lid and brown using the roast button. Pour in the redwine and cook uncovered - leaving off the measuring beaker - for 5 minutes using the roast button, until the liquid is reduced.
Once reduced, add the reserved meat and vegetables, along with the sugar, tomato purée, tomatoes and stock. Season with a little paprika, black pepper, cinnamon and thyme, then cook for 30 minutes at 90ºC using the reverse button at speed setting 1, leaving off the measuring beaker insert.
After 20 minutes, cook the spaghetti according to packet instructions and drain in a colander. Season the Bolognese sauce well with salt and pepper, serving piled on top of the spaghetti garnished with the grated Parmesan.