Pilz-Hackfleisch-Bolognese mit Bandnudeln (mushroom and mince bolognese with tagliatelle)

Method

1. 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.
2. 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.
3. Add the onion, carrot and garlic to the pot with the mushrooms. Sweat 5 minutes, until softened.
4. Return the mince to the pot. Stir in the tomato paste and cook 1 minute. Add the chopped tomatoes and red wine, if using.
5. 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.
6. 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.

1. 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.
2. Brown the mince in a pan as in the hand method.
3. Onion, carrot and garlic into the bowl. Chop 3 sec / speed 5. Add a little oil. Sauté 5 min / 100°C / speed 1.
4. Add the mince, seared mushrooms, tomato paste, tomatoes and wine. Cook 30 min / 100°C / reverse / speed 1, simmering basket on the lid.
5. 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.