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Red cabbage and beetroot bolognese


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4

Ingredients

4 portion(s)

Red cabbage and beetroot bolognese

  • 240 g golden beetroot
  • 230 g red cabbage
  • 160 g onion
  • 2 cloves garlic
  • 20 g olive oil
  • 450 g beef mince
  • 1/2 tsp oregano
  • 1 tsp vegetable stock paste
  • 1/2 tsp rosemary
  • 1 pinch black pepper
  • 3/4 tsp salt
  • 1 tsp Turkish chilli flakes mix, mild
  • 2 leaves bay leaves
  • 300 g water
  • 400 g tinned chopped tomatoes
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Recipe's preparation

    Making the sauce
  1. Add beetroot and cabbage to mixing bowl and chop 3 sec/speed 3. Put aside.
  2. Place onion, garlic and oil in mixing bowl and chop 2 sec/speed 5, scrape down and saute 3 min/100 degrees/speed 1.
  3. Add beef, making sure it’s lightly torn apart. Saute 3 min/100 degrees/Counter-clockwise operation/Gentle stir setting.
  4. Add all other ingredients and beetroot and cabbage and cook 25 min/100 degrees/ Counter-clockwise operation/speed 1.
  5. Serve with pasta or rice.
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Tip

The vegetables will still have a light crunch. Extend cooking time in step 4 by 5 – 10 minutes to cook vegetables fully through.

The beetroot and cabbage can be replaced with other vegetables like carrots and courgettes.

The sauce freezes well.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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