Asian Chorizo Bolognese in the TM6
Pane-Bistecca
I am so happy that I bought the Thermomix, so I can cook this Asian Chorizo Bolognese in the TM6. This sauce is so easy and very flavorful!
My mom was Italian and so we often had pasta with Bolognese. You cook the sauce in large quantities and can freeze it, so you always have some in stock. As soon as you need to put something on the table quickly, you can fall back on it, because you always have pasta in stock.
My family members are pasta lovers, but they don’t like tomato sauce. Bolognese is too boring, they say. So, I’ve started to spice up the Bolognese, like this Sausage-Bolognese. Funnily enough, they really like it!
Now I thought that since I live in Asia, I could combine Asia and Italy, as these two countries already have a lot in common. This sauce was cooked in the TM6 and is very spicy hot!
My mom was Italian and so we often had pasta with Bolognese. You cook the sauce in large quantities and can freeze it, so you always have some in stock. As soon as you need to put something on the table quickly, you can fall back on it, because you always have pasta in stock.
My family members are pasta lovers, but they don’t like tomato sauce. Bolognese is too boring, they say. So, I’ve started to spice up the Bolognese, like this Sausage-Bolognese. Funnily enough, they really like it!
Now I thought that since I live in Asia, I could combine Asia and Italy, as these two countries already have a lot in common. This sauce was cooked in the TM6 and is very spicy hot!
Ingredients
1 onion, roughly chopped
15 g ginger, sliced
4 cloves of garlic
1 carrot, approx. 60-80 g diced
1 Chili, chopped
20 g Olive Oil
1 can Anchovies
800 g raw Chorizo (3 Sausages)
800 g Pelati from the can, chopped in the tin with a knife
1 tsp Chili Flakes
25 g Soy Sauce
20 g Rice Wine
Salt and Pepper
Instructions
1
Step 1
Put the onion, garlic, chili, carrot and ginger into the pan and chop for 5 seconds/speed setting 7. Push down with the spatula.
2
Step 2
Add the olive oil and fry for 4 min/120 C degrees/speed setting 0.5. Place the sieve on top.
3
Step 3
Press the flesh of the chorizo out of the skin and chop. Add to the pan with the anchovies. Stir for 5 min/120 C degrees/<--. Place the sieve on top.
4
Step 4
Add the spices, soy sauce and rice wine and cook for 2 min/120 C degrees/ <-- level 1 without measuring beaker.
5
Step 5
Now add the chopped pelati, sugar and stock cube and cook for 30 min/ 100 C degrees/ <-- level 1.
6
Step 6
Once cooled, pour into containers to freeze. Or serve it with pasta. I made maccheroni to serve with it.
Notes
A little different from the Italian original!
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