• Before you start preparing, it is important to know which Thermomix® Model you are using.
• The TM6® is great at searing, but unfortunately this function cannot be controlled manually.
• 400 g Minced meat
  However, this is not an obstacle, as you can use the recipe function in the Thermomix® menu to select a normal recipe that has been written using the sear function. Simply choose one of these recipes and you're ready to start frying. For minced meat, for example, I like to use the recipe for currywurst.
• 400 g Minced meat
  If you are using the TM5®, the minced meat can also be cooked in the Thermomix, but then the roasted flavors will be missing.
• 400 g Minced meat
  Alternatively, you can fry the mince in a pan and only then add it.
• I will describe each of these preparation options here.

Preparation with the TM6:

• 20 g Olive oil, 400 g Minced meat
  First select the Currywurst program in the Thermomix® menu. Then, as indicated in the recipe, add 10 g olive oil and then the minced meat to the mixing bowl. Do not add the minced meat in one piece, but chop it up a little. Place the splash guard in place of the lid and fry the mince according to the recipe.
• 1 Onion, 2 Garlic cloves, 1 Large carrot, 50 g Tuber celery, 400 g Minced meat
  While the mince is browning, peel and quarter the onion, peel the garlic, peel the carrot and celery and cut into small cubes.
• 400 g Minced meat
  Once browned, transfer the mince and set aside. Cancel the "Currywurst" recipe and switch to manual cooking mode.
• Now add the prepared vegetables to the mixing bowl and chop 8 sec. / level 5.
• 20 g Olive oil
  Push down with the spatula, add 10 g of olive oil and steam 2 min. / Varoma® / level 1.
• 2 large Fresh tomatoes
  Dice the fresh tomatoes and add. Once again, Stew at gentle stirring level / 2 min. / Varoma® / Anticlockwise rotation.
• 1 Tin of chopped tomatoes, 50 g Tomato paste, 70 g Red wine, 1 Cube of beef stock for 500 ml, 1 ½ Tsp Sugar, 2 Heaped teaspoons of salt, 2 Tsp Oregano, 1 Tsp Thyme
  Add the chopped tomatoes, tomato purée, beef stock cube, red wine, sugar, salt, thyme, and oregano and stir 10 sec. / level 2.
• 400 g Minced meat
  Add the minced meat and mix a little with a spatula.
• 2 Bay leaves
  Then place the bay leaves on top and cook 30 Min. / 100° / reverse / level 1 simmer slowly. The measuring cup is not used so that the water can evaporate, and the sauce can boil down. This intensifies the flavor. The splash guard is used instead.
• Towards the end of the cooking time, cook the pasta in the traditional way in a pan on the stove.
• 2 Heaped teaspoons of salt, 2 Bay leaves
  Finally, remove the bay leaves and season the sauce again with salt if necessary.
• Fresh basil leaves, Parmesan cheese
  Place the spaghetti on a plate and serve with the Bolognese. Finish with fresh basil or Parmesan cheese to taste.

Preparation with the TM5®:

• 1 Onion, 2 Garlic cloves, 1 Large carrot, 50 g Tuber celery
  First peel and quarter the onion, peel the garlic, peel the carrot and celery and cut into small cubes.
• Put everything into the mixing bowl and chop 8 sec. / level 5.
• 20 g Olive oil
  Push down with the spatula, add 10 g of olive oil and steam 2 min. / Varoma® / level 1.
• 400 g Minced meat
  Now put a small portion of minced meat into the mixing bowl and set the controls to 5 min. / Varoma® / anticlockwise rotation / gentle stirring stage place. Gradually add the remaining minced meat through the opening in the lid.
• Then continue the recipe as described above. When simmering the sauce, place the simmering basket on the mixing bowl instead of the measuring cup (the TM5® does not have a splash guard).