I just continue posting about food. But I can’t renounce sharing this new recipe created with my Thermomix: A ragù sauce made with vegetables and meatballs.
In case you shouldn’t have a Thermomix kitchen appliance, check out further below.
Ragù without meat
- 2 onions (better if red onions from Tropea)
- 2 carrots
- 1 rib of celery
- 1 pepper (peperone)
- 750 gr. tomato sauce
- 1 teaspoon of paste for bouillon. I have my own home-made paste. Recipe following soon 😉
- 20 gr EV olive oil
- pinch of sugar
- few leafs of basil
For the meatballs, I used
- 400 gr minced beef meat
- 1 egg
- 1 spoon of parsley
- 1 clove of garlic crushed (if you don’t like just leave it)
- 2 spoons of parmesan cheese
- 2 spoons of bread crumbs
- salt and pepper as much you like
If the mixture becomes too thick you may choose to add some milk. My Sicilian grandmother always did that, however I don’t like the idea of cooking the beef in its mother-milk.
How to prepare step-by-step
- The meatball first: knead all the ingredients to a smooth mixture and than start forming meat balls with your hands. Little tip: with wet hands, it’s easier and the meat doesn’t stick on your fingers.
- Than the ragù: Put all the vegetables in the cup and chop for 3 sec / speed 7
- Add EV olive oil and cook for 3 mins/100 degrees /
- Add the tomato sauce and the past for bouillon. Put the varoma chest with the meat balls and cook for 25 – 30 mins/varoma/
- Finish cooking adding the meatballs, sugar and few leafs of basil to the cup for 10 mins/100 degrees/
Note: if you have vegetarians at the table just ignore adding the meat balls to the ragout. I would recommend cooking Spaghetti No. 5 and serve it with parmesan cheese.
Apologies! I forgot again to take a picture of the plate…. here is the only picture:
For regular cooking
Chop all the vegetables. Fry the onions and the garlic gently with some EV olive oil until the onions are glassy. Possibly in a pan with higher borders. Add all the other vegetables and continue for another 5 to 8 minutes. Than add the tomato sauce, add a tea spoon of bouillon paste (or cube) and let it cook half covered for 60 minutes. Don’t forget to add the sugar and the basil.
Meanwhile fry the meat balls in abundant oil and dry the fat on some kitchen paper. Alternatively you can put all the meat balls in a baking tin with a bit of oil and cook them in the oven for 20 – 25 mins at 200 degrees.
Than finish as described above.
Any questions, feedbacks, corrections are very welcome!