Manhattan, you asked before about bolognese without fine meat, well, I did it tonight using this http://www.recipecommunity.com.au/re...olognese/77912 but with the ingredients I like in bolognese (we all have our different ingredients for bolognese!). So basically, putting it in last. It worked really well, the mince was about the same fineness as when I do it on the stove top. I don't think I'll be making it on a stove top any time soon, this was so easy and about 90% as good as when I make it on a stove top. I also made my own pasta and having the thermie helped me cut down on time for that as well.