Jamie Olivers Bolognese Sauce With Turkey Not Beef Recipes

A VERY BRITISH BOLOGNESE

Steps:

• Put a large, shallow non-stick casserole pan on a medium-high heat. Pick and finely chop the rosemary leaves, then sprinkle into the pan with 1 tablespoon of olive oil to crisp up.
• Add the chopped mixed veg and cook for 10 minutes, stirring regularly, while you trim and finely chop the mushrooms. Stir them into the pan with the mince, breaking it up with your spoon. Cook for 15 minutes, or until golden and caramelized.
• Pour in the ale, let it cook away, then stir in the tomatoes and 1 tin's worth of water, mashing it all with a potato masher. Simmer on a medium-low heat for 1 hour, mashing occasionally to thicken the texture. season to perfection.
• For 2 portions, either cut the lasagne sheets into 2cm slices or, for a bit of fun, stack up your sheets and cut 2cm slits into them at ½cm intervals all over.
• Cook in a large pan of boiling salted water for just 3 minutes, then scoop out and toss with 2 portions of Bolognese, loosening with a splash of pasta cooking water, if needed.
• Grate over the cheese, and serve right away. Batch up your leftover portions, cool, and pop into the fridge or freezer for another day. Happiness.

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 mince, alliums and garlic. Cook for 15 to 20 minutes or until the meat juices have evaporated and 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 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 cottage pie or lasagne.

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.