Cookbook

27
INGREDIENTS:
1 onion
2 cloves garlic
1 carrot
3 tbsp sunflower oil
300 g minced beef
100 ml red wine
2 tbsp tomato purée
1 large tin peeled tomatoes
2 bay leaves
½ tsp basil
Salt
Pepper, freshly ground
Per serving:
299 kcal, 9 g carbs, 20 g fat,
18 g protein
PREPARATION
1. Peel and finely chop the onion and garlic. Peel and
finely dice the carrot.
2. Heat the frying pan as indicated and after the signal,
add the cooking oil and vegetables to the frying pan.
Frying SensorFrying settingSetting 2Cooking.Hob.EnumType.FryingSensorLevel.Level02DurationAfter the signal, fry for approx. 5 minutes0
3. When the onions are soft and start to brown, add the
minced meat and increase the frying setting as indicated.
Frying SensorFrying settingSetting 4Cooking.Hob.EnumType.FryingSensorLevel.Level04DurationAfter the signal, fry for 6-10 minutes0
4. Separate the minced meat with a wooden spoon.
Deglaze the cooked, lightly browned minced meat with
the red wine.
5. Once the red wine has evaporated, add the tomato
purée and sauté briefly.
6. Cut up the peeled tomatoes. Add the tomatoes, herbs
and seasonings to the frying pan and reduce the frying
setting as indicated. Leave the sauce to simmer for
around half an hour.
Frying SensorFrying settingLevel 1Cooking.Hob.EnumType.FryingSensorLevel.Level01DurationAfter the signal, add approx. Simmer for 30 minutes0
Setting procedure:
Vegetables:
With the frying sensor, “min”
After the signal, sear for approx. 5 minutes
Minced meat:
With the frying sensor, “med”
After the signal, sear for 6-10 minutes
Bolognese sauce:
Power level 2-3, cook for approx. 30 minutes
Tip:
Serve the sauce with spaghetti and grated Parmesan.