Pilz-Hackfleisch-Bolognese mit Bandnudeln (mushroom and mince bolognese with tagliatelle)
A bolognese where finely chopped mushrooms are browned hard alongside the mince rather than added as an afterthought, extending the meat while adding a genuine savoury depth of their own. Browning both the mince and the mushrooms properly, in batches if needed, is what keeps the sauce tasting rich rather than boiled and grey.
Prep20 min
Cook40 min
Servings4
Christoph's mushroom and mince bolognese, both browned hard in batches so the finished sauce tastes rich rather than boiled.
Ingredients
Written for a 4 L pot
Units
Temperature
Servings
Bolognese
- 400 g mixed minced beef and pork rounded
- 250 g mushrooms, finely chopped rounded
- 150 g onion, finely chopped rounded
- 100 g carrot, peeled, finely diced rounded
- 2 garlic cloves rounded
- 20 ml neutral oil rounded
- 30 g tomato paste rounded
- 500 g chopped tomatoes rounded
- 100 ml red wine (optional) rounded
- to taste fine salt rounded
- to taste freshly ground black pepper rounded
- 400 g tagliatelle rounded
- 40 g grated hard cheese (optional) rounded
Method
- Heat half the oil in a large pot over medium-high heat. Add the mince and brown hard, breaking it up as little as possible so it forms crusty, browned chunks rather than fine crumbs, about 6 to 8 minutes. Remove and set aside.
- Heat the remaining oil in the same pot. Add the chopped mushrooms and sear hard, without stirring too often, for 5 to 6 minutes, until deeply browned and any liquid they release has evaporated.
- Add the onion, carrot and garlic to the pot with the mushrooms. Sweat 5 minutes, until softened.
- Return the mince to the pot. Stir in the tomato paste and cook 1 minute. Add the chopped tomatoes and red wine, if using.
- Bring to a simmer and cook 30 minutes, stirring occasionally, until the sauce has thickened and reduced by about a third. Season with salt and pepper.
- Cook the tagliatelle in well-salted water according to the packet instructions. Drain and toss with the sauce. Scatter with cheese, if using.
Method in the Thermomix
Written for a TM5 or TM6, 2.2 litre bowl. This covers chopping the mushrooms and the sauce; the mince and mushrooms still need proper searing in a pan first.
- Mushrooms into the dry bowl. Chop 3 sec / speed 6, to a fine, even texture. Sear in a pan as in the hand method, then set aside.
- Brown the mince in a pan as in the hand method.
- Onion, carrot and garlic into the bowl. Chop 3 sec / speed 5. Add a little oil. Sauté 5 min / 100°C / speed 1.
- Add the mince, seared mushrooms, tomato paste, tomatoes and wine. Cook 30 min / 100°C / reverse / speed 1, simmering basket on the lid.
- Season with salt and pepper. Serve over cooked tagliatelle.
Notes
- Brown the mince and mushrooms separately, each hard, before combining them. Crowding them together in the pot from the start steams rather than browns them, and a boiled, grey bolognese never develops the same depth as one built on proper browning.
- Do not break the mince up too finely while browning. Larger, crusty chunks give more texture and a meatier bite than mince stirred constantly into fine crumbs.
- The mushrooms genuinely extend the dish, not just bulk it out. Finely chopped and browned hard, they take on a similar texture to the mince and add their own savoury depth.
- It keeps for 4 days in the fridge and freezes very well, often tasting better the next day.
Ingredient substitutions
- Mixed minced beef and pork can be all beef for a leaner sauce, though the pork’s fat adds richness.
- Mushrooms can be any variety; a stronger one like chestnut or portobello adds more depth than plain button mushrooms.
- Red wine is optional but adds complexity; a splash of extra broth can replace it if you would rather not use wine.
From Christoph Mayer