Best Jamies Bolognese Sauce Recipes

VEGGIE BOLOGNESE SAUCE

Steps:

• Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
• Peel (or trim) the alliums, then roughly chop. Peel and slice the garlic.
• Roughly chop the Mediterranean veg.
• Place a large pan big enough to hold all the ingredients on a medium heat with the olive oil.
• Add the alliums and garlic. Cook for 15 to 20 minutes or until the veg is golden and softened, stirring frequently.
• Add the chopped Mediterranean veg and the herbs, and cook for 15 minutes more, or until the vegetables are golden and softened, stirring occasionally.
• Use a potato masher to gently crush the veg, breaking down any bigger lumps.
• Add the lentils and tomato base sauce, and bring to the boil - remember to note the liquid level in the pan.
• Add 200ml of water and stock cube (if using) and give everything a good stir. Bring to the boil, then lower the heat and simmer for 40 minutes, or until reduced - the liquid should return to the same level as in step 8.
• Season to taste with sea salt and black pepper. Delicious served with pasta, in a jacket potato, or use as the base for a veggie cottage pie or lasagne.

FAMILY SPAGHETTI BOLOGNESE

Steps:

• On a chopping board, peel and finely chop the onions, garlic and carrots, then trim and finely chop the celery.
• Pick and finely chop the rosemary leaves, then finely slice the bacon or pancetta.
• Put a large saucepan on a medium-high heat and add 1 tablespoon olive oil.
• Add the bacon, rosemary, garlic and veg, then cook with the lid ajar for 10 to 15 minutes, or until softened and just turning golden, stirring occasionally.
• Stir in the mince, turn the heat up to high and cook for 5 to 10 minutes, or until browned all over,stirring and breaking it up with a spoon as you go.
• Add the tomatoes, tomato purée, vinegar and bay leaves.
• Fill and boil the kettle.
• Crumble in the stock cube and pour in 400ml boiling water.
• Stir well, turn the heat up to high and bring to the boil.
• Season with pepper, reduce to a low heat, then cover and simmer for around 1 hour, stirring occasionally.
• Remove the lid and continue cooking for 15 to 20 minutes, or until thickened and reduced. Meanwhile...
• Re-fill and boil the kettle.
• Carefully fill a large pot three quarters of the way up with boiling water, add a tiny pinch of salt and bring back to the boil.
• Add the spaghetti and cook according to packet instructions - you want to cook your pasta until it is al dente. This translates as 'to the tooth' and means that it should be soft enough to eat, but still have a bit of a bite and firmness to it. Use the timings on the packet instructions as a guide, but try some just before the time is up to make sure it's perfectly cooked.
• Using a microplane, finely grate the Parmesan cheese onto a clean chopping board (if using).
• Once the spaghetti is done, ladle out and reserve a cup of cooking water and keep it to one side, then drain in a colander over the sink.
• Taste the Bolognese sauce and season with a little more pepper or vinegar, if you think it needs it.
• Carefully pick out and discard the bay leaves.
• Put half the sauce into a container, leave to cool, then freeze for another day.
• Stir the spaghetti into the remaining sauce, adding a splash of pasta water to loosen, if needed.
• Divide between bowls and sprinkle with Parmesan cheese (if using), then serve.

SPAGHETTI BOLOGNESE

Steps:

• Preheat the oven to 180ºC/350ºF/gas 4.
• Peel and finely chop the garlic and onions, pick and finely chop the rosemary, then finely slice the bacon.
• Heat a splash of oil in a casserole pan on a medium heat, add the bacon, rosemary, garlic and onion and cook for 5 minutes, or until softened, stirring occasionally.
• Add the minced beef, breaking it apart with the back of a spoon, then cook for 2 to 3 minutes, or until starting to brown, then pour in the wine. Leave to bubble and cook away.
• Meanwhile, drain and tip the sun-dried tomatoes into a food processor, blitz to a paste, then add to the pan with the tomatoes. Stir well, break the plum tomatoes apart a little.
• Cover with a lid then place in the oven for 1 hour, removing the lid and giving it a stir after 30 minutes - if it looks a little dry at this stage, add a splash of water to help it along.
• About 10 minutes before the time is up, cook the spaghetti in boiling salted water according to the packet instructions.
• Once the spaghetti is cooked, drain, reserving a mugful of cooking water, then return to the pan with a few spoons of Bolognese, a good grating of Parmesan and a drizzle of extra virgin olive oil.
• Toss to coat the spaghetti, loosening with a splash of cooking water, if needed.
• Divide the spaghetti between plates or bowls, add a good spoonful of Bolognese to each, then serve with a fine grating of Parmesan.

JAMIE'S BOLOGNESE SAUCE

Steps:

• Place a large pan on a medium heat. Add 2 lungs of olive oil, sliced bacon and oregano and cook, stir until the bacon is golden.
• Add the veg to the pan and stir every 30 seconds for around 7 minutes or until softened and lightly coloured
• Stir in the minced meat breaking it up with your spoon and brown. Add the passata and half the empty jar with water to the pan. Stir in a good pinch of salt and pepper.
• Pick the basil leaves and put back in the fridge, for later. Finely chop the basil stalks and stir into the pan.
• Bring to the boil. Turn the heat down and simmer with a lid slightly askew for 1 hour, stirring every now and again.
• Take the lid off and cook for another 30 minutes stirring occasionally. If sauce becomes dry add a splash of water.
• Remove the pan from the heat stir through the parmesan, tear and stir in the larger basil leaves.
• Serve with the smaller basil leaves sprinkled over.