Add the olive oil, finely chopped onions and garlic and fry for 4 minutes at 175°C.
Add the minced meat and set the timer to 10 minutes at 175°C.
Add the tomato paste and set the timer to 3 minutes at 175°C.
Now add all other ingredients, set the timer to 60 minutes at 110°C and cover with the lid.
Bring 2 litres of salted water to the boil (14 minutes at 250°C). Then add your pasta, following the package cooking times. Don't let it cook any longer or it will become too soft -- you want it to have a bit of a bite (al dente).
Lastly, add half the Bolognese sauce to the cooked pasta and mix well. Bellissima!
Chef’s tip: Serve up into nice big plates or bowls and spoon the remaining sauce over the top. Drizzle with a little olive oil, sprinkle over some Parmesan, and scatter with some lovely torn basil leaves.
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