Jamie Oliver Spaghetti Bolognese Recipes

JAMIE OLIVER SPAGHETTI BOLOGNESE RECIPE

Steps:

• Take a large saucepan and add 1 tablespoon olive oil and heat over medium heat.
• Add the bacon, garlic, rosemary and other chopped vegetables. Cook them for 10-15 minutes or until softened and browned with the lid ajar.
• Now, stir in the beef mince and cook for 5-10 minutes or until browned and softened on high heat. Make sure you keep stirring it frequently.
• Then, add the tomatoes, vinegar, tomato purée and bay leaves.
• Add the stock cube and 400 ml water to a kettle. Let it boil over high heat and stir continuously.
• Reduce to low heat and season with pepper. Cover and let it simmer for nearly 1 hour and stir occasionally.
• Now, remove the lid and cook for another 15-20 minutes or until reduced and thickened.
• In the meanwhile, re-fill and boil the kettle.
• Fill large pot three-quarters of the way up with the boiling water and add a pinch of salt. Then, again bring it back to a boil.
• Now, it's time to cook the spaghetti. So, add the spaghetti and cook according to packet instructions. Make sure it should be soft enough to eat but have a bit of firmness and bite.
• When the spaghetti is cooked, then ladle out a cup of water and reserve it for later. Drain the rest into a colander.
• If you want to add a little more pepper or vinegar to Bolognese sauce, then you can add it as per your taste. Don't forget to discard the bay leaves from the sauce.
• You can freeze half of the sauce for another day as it is extra in quantity and stir the remaining into the spaghetti.
• If you feel that pasta is a little hard, then add a splash of water to loosen it.
• Your tasty recipe is almost ready. At last, divide the spaghetti into bowls and sprinkle some parmesan cheese.

PIPPA'S SPAGHETTI BOLOGNESE

Steps:

• Peel the onion, scrub the carrot, then very finely chop along with the celery. Finely chop the pancetta.
• Melt the butter with 1 splash of olive oil in a large pan over a medium heat.
• Fry the pancetta for 1 minute, then add onion, carrot and celery and cook for 10 minutes, or until starting to soften.
• Add the mince and fry for 5 minutes, or until lightly browned all over and any liquid has evaporated. Stir regularly, breaking the mince up with the back of a spoon.
• Pour the wine into the pan and let it bubble away, then stir in the tomato purée, and cook for a minute or two, before pouring in the stock.
• Add the bay, then pick, finely chop and stir in most of the oregano.
• Bring to the boil, then cover and simmer over a low heat for 45 minutes, or until thickened and reduced, stirring every now and then.
• When the Bolognese is nearly ready, cook the spaghetti in a large pan of boiling salted water according to packet instructions.
• Season the Bolognese to perfection with sea salt and black pepper, then remove and discard the bay leaf.
• Reserving some of the cooking water, drain the pasta and add to the Bolognese. Toss well until lovely and glossy, adding a splash of the cooking water to loosen, if needed.
• Divide the spaghetti between plates and finely grate over a generous amount of Parmesan. Drizzle with a little extra virgin olive oil, sprinkle over the reserved oregano leaves and pick over the rosemary.

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.

CLASSIC TOMATO SPAGHETTI

Steps:

• Pick the basil leaves onto a chopping board (reserving a few baby leaves to garnish), then roughly chop the remaining leaves and finely chop the stalks.
• Peel and finely slice the onion and garlic. If using fresh, cut the tomatoes in half, then roughly chop them or carefully open the tins of tomatoes.
• Put a saucepan on a medium heat and add 1 tablespoon of olive oil and the onion, then cook for around 7 minutes, or until soft and lightly golden.
• Stir in the garlic and basil stalks for a few minutes, then add the fresh or tinned tomatoes and the vinegar.
• Season with a tiny pinch of salt and pepper, then continue cooking for around 15 minutes, stirring occasionally.
• Stir in the chopped basil leaves, then reduce to low and leave to tick away. Meanwhile...
• 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.
• Once the pasta is done, ladle out and reserve a cup of the cooking water and keep it to one side, then drain in a colander over the sink and tip the spaghetti back into the pot.
• Stir the spaghetti into the sauce, adding a splash of the pasta water to loosen, if needed.
• Serve with the reserved basil leaves sprinkled over the top and use a microplane to finely grate the Parmesan cheese, then sprinkle over.

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.

JAMIE OLIVER'S BOLOGNESE SAUCE (WITH TURKEY NOT BEEF)

Steps:

• Finely slice the bacon, peel and finely chop the onions, garlic, carrots and celery.
• Place a large casserole type pan on a medium to high heat. Add 2 lugs of olive oil, your bacon and oregano and cook and stir until the bacon is lightly 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 (ground) meat and the tinned tomatoes. Fill both empty tins with water and add to the pan.
• Stir in a good pinch of salt and pepper.
• Pick the basil leaves and place in the fridge for later. finely chop the basil stalks and stir into the pan. Bring to a boil, turn the heat down and simmer with a lid on for about AN HOUR stirring every now and again to stop it catching.
• Remove from the heat. Tear and stir in basil leaves, keeping a few smaller ones for sprinkling before serving.
• taste and season as necessary.
• Serve over pasta with grated parmesan cheese.