Thermomix Ragu Marinara
Experience the ultimate comfort classic with this Thermomix Ragu Marinara, a rich and flavorful Italian-inspired meat sauce made effortlessly in your Thermomix. Packed with aromatic vegetables including onion, carrot, celery, and garlic, this hearty ragu is simmered to perfection with ground beef, crushed tomatoes, red wine, and a touch of oregano for authentic depth. The hands-off cooking process ensures tender, melt-in-your-mouth meat and a balanced, savory sauce that pairs beautifully with pasta or acts as a versatile base for lasagna and other dishes. With just 10 minutes of prep and a long, slow simmer, this recipe offers an approachable yet impressive way to elevate weeknight dinners or weekend culinary projects. Perfect for family meals or entertaining, the Thermomix Ragu Marinara is sure to become a go-to favorite!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium, peeled and halved Onion
- 1 medium, peeled and cut into chunks Carrot
- 1 large, cut into chunks Celery stalk
- 2 Garlic cloves
- 500 grams Ground beef
- 400 grams Canned crushed tomatoes
- 2 tablespoons Tomato paste
- 125 milliliters Red wine
- 1 Bay leaf
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 handful, chopped Fresh parsley
- 1 teaspoon (optional, to balance acidity) Sugar
Instructions
Place the onion, carrot, celery, and garlic in the Thermomix bowl. Chop for 5 seconds on Speed 5, or until finely diced.
Scrape down the sides of the bowl, add the olive oil, and sauté the mixture for 5 minutes at 120°C on Speed 1.
Add the ground beef to the bowl and cook for 10 minutes at 100°C on Reverse Speed Soft, breaking up the meat with a spatula halfway through.
Pour in the crushed tomatoes, tomato paste, and red wine. Add the bay leaf, oregano, salt, pepper, and sugar (if using). Stir the mixture for 20 seconds on Reverse Speed 2.
Cook the ragu for 40 minutes at 100°C on Reverse Speed Soft with the Measuring Cup (MC) removed and the simmering basket placed on top of the lid to prevent splatter.
After cooking, check the consistency of the sauce. If it is too thin, cook for an additional 5–10 minutes at Varoma temperature on Reverse Speed Soft with the Measuring Cup removed.
Once the ragu is ready, remove the bay leaf and stir in the chopped parsley. Adjust the seasoning if needed.
Serve the Ragu Marinara over your favorite pasta, or use it as a base for lasagna or other dishes.
Nutrition Facts
Calories |
461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 731 mg | 32% | |
| Total Carbohydrate | 13.9 g | 5% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 8.0 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 78 mg | 6% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 720 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
