James Martin Spaghetti Bolognese Recipes

HEALTHY SPAGHETTI BOLOGNESE

Steps:

• Heat the oil in non-stick frying pan. Tip in the carrot and cook for 5 mins to soften. Scoop out the tomatoes from the can and add to the pan, and cook for 5 mins more. Pour over the tomato juice and basil, then simmer for 15 mins. Whizz together in a blender until smooth. Can be frozen for up to three months.
• Heat through with the Multi mince. Cook spaghetti according to pack instructions. Reserve some of the cooking water, drain and tip the pasta into the pan along with the sauce. Toss together, thinning with pasta water, if needed, and serve with the extra basil leaves on top and the breadcrumbs.

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.

BOLOGNESE WITH TAGLIATELLE

Steps:

• For the pasta, place the flour and eggs into a food processor and pulse until well combined and the mixture comes together as a dough. Place the dough in a bowl, cover with cling film and place in the fridge to rest for 30 minutes.
• Cut the pasta dough in half and pass it through a pasta machine at its widest setting. Repeat this process, decreasing the roller setting down grade by grade with each pass until the dough is thin enough to pass through your tagliatelle cutter. Add your cutter to the pasta machine and pass the pasta through the machine to make your shape. Dust the pasta with a little semolina.
• Repeat the process with the remaining dough, then place the shapes onto a plate and use immediately or refrigerate overnight.
• For the bolognese, heat a large frying pan and add the oil. Once hot, add the pancetta and cook until golden-brown and crisp. Add the two types of mince and cook until brown all over, this will take 6-8 minutes.
• Add the tinned tomatoes and garlic and cook for 25-40 minutes, or until you have a thick reduced sauce. Season with salt and pepper and stir in the basil. Keep warm until ready to serve.
• For the pasta, cook the pasta in a large pan of salted boiling water until al dente (about 3-4 minutes). Drain, reserving a little pasta water, and add the bolognese. Mix together with a little pasta water.
• To serve, place some of the pasta and bolognese in serving bowls. Garnish with freshly grated Parmesan cheese.

SPAGHETTI BOLOGNESE GORDON RAMSAY RECIPE

Steps:

• Firstly, divide the onion into halves.
• With carrot, grate the onion and heat tbsp Olive Oil to non-stick saucepan.
• Add grated onion and carrot into the saucepan and heat for sometimes.
• Add seasoning with salt and pepper.
• Add crushed garlic cloves into the saucepan.
• Add dried Oregano in the mixture.
• Add minced beef in the saucepan and then add tomato puree.
• Add Red Wine, chopped tomatoes, Worcestershire sauce and simmer for 6 minutes.
• After the mixture, simmer add full cream milk.

SPAGHETTI BOLOGNESE

Steps:

• Finely chop the onions, carrot & celery.
• Add the olive oil & butter to a deep frying pan and place over a medium-high heat.
• Add the onions to the frying pan and sauté until they turn a light golden colour.
• Add the carrots & celery and continue sautéing until they change colour.
• Add the minced beef and a large pinch of salt & stir until all of the meat has browned.
• Add the wine & stir occasionally, until it has completely evaporated.
• Once the wine has evaporated, add the milk and nutmeg & stir occasionally, until it also has completely evaporated.
• Once the milk has evaporated, add the chopped tomatoes & stir.
• Once the tomatoes begin to bubble, turn down the heat to very low and allow to simmer uncovered for at least 3 hours, stirring occasionally.
• (Add water if/when the ragu absorbs all of the liquid to prevent it from burning. You can repeat this many times; it is better to add little and often than add a lot at once).
• Once the ragu has been cooking for several hours and has reached its desired rich, creamy, silky smooth consistency, prepare your "base".
• Place a saucepan of water over a high heat and wait for it to boil.
• Once the water is boiling, add the spaghetti, a splash of olive oil and pinch of salt, & boil for 10 minutes.
• Taste the spaghetti to check it has softened to your personal taste and, once it has, turn off the heat for both the spaghetti and ragu & plate up.
• Serve with grated parmesan.
• Enjoy!