Jamies Bolognese Sauce Recipes

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VEGGIE BOLOGNESE SAUCE



Veggie Bolognese sauce image

This richly flavoured sauce is super-forgiving when it comes to mixing up the ingredients, making it great for using up surplus veg. For a meat version, simply swap out the lentils for mince.

Provided by Jamie Oliver

Categories     Batch cooking     Tesco Community Cookery School with Jamie Oliver     Vegetables     Tomato

Time 1h

Yield 10

Number Of Ingredients 8

250 g alliums, (onions, leeks or a mixture of both)
12 g garlic
750 g Mediterranean veg, (aubergines, courgettes, peppers, mushrooms)
25 ml olive oil
1 tablespoon dried mixed herbs
250 g lentils
1 litre tomato base sauce
1 veg stock cube, optional

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.

Nutrition Facts : Calories 141 calories, Fat 3.7 g fat, SaturatedFat 0.6 g saturated fat, Protein 8.4 g protein, Carbohydrate 19.9 g carbohydrate, Sugar 6.1 g sugar, Sodium 0.03 g salt, Fiber 4 g fibre

FAMILY SPAGHETTI BOLOGNESE



Family spaghetti Bolognese image

This is a great version of the classic Italian Bolognese - reliable, tasty and easy to put together. Brilliant for kids!

Provided by Jamie Oliver

Categories     Freezer-friendly recipes     Italian     Beef     Lunch & dinner recipes     Mains     Pasta & risotto

Time 2h

Yield 6

Number Of Ingredients 15

3 red onions
2 cloves of garlic
3 carrots
3 sticks of celery
2 sprigs of fresh rosemary
2 rashers of higher-welfare smoked streaky bacon, or pancetta
olive oil
500 g lean beef mince
1 x 400 g tin of quality chopped tomatoes
1 tablespoon tomato purée
1 tablespoon balsamic vinegar, or red wine vinegar
3 fresh bay leaves
1 organic low-salt beef stock cube
500 g dried spaghetti
40 g Parmesan cheese, optional

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.

Nutrition Facts : Calories 511 calories, Fat 9.1 g fat, SaturatedFat 2.7 g saturated fat, Protein 38.6 g protein, Carbohydrate 73.7 g carbohydrate, Sugar 12 g sugar, Sodium 0 g salt, Fiber 0 g fibre

SPAGHETTI BOLOGNESE



Spaghetti Bolognese image

This ultimate pasta recipe is a total classic, delicious, and super-easy to knock together.

Provided by Jamie Oliver

Categories     Beef Recipes     Beef     Italian     Mince     Tomato     Minced beef     Pork

Time 1h15m

Yield 6

Number Of Ingredients 12

2 cloves of garlic
1 onion
2 sprigs of fresh rosemary
6 rashers dry-cured higher-welfare smoked streaky bacon
olive oil
500 g minced beef
200 ml red wine
1 x 280 g jar of sun-dried tomatoes
2 x 400 g tins of plum tomatoes
500 g dried spaghetti
Parmesan cheese
extra virgin olive oil

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.

Nutrition Facts : Calories 618 calories, Fat 15.6 g fat, SaturatedFat 5.7 g saturated fat, Protein 37.6 g protein, Carbohydrate 78.5 g carbohydrate, Sugar 12.3 g sugar, Sodium 2.4 g salt, Fiber 3.2 g fibre

BOLOGNESE SAUCE



Bolognese sauce image

This richly flavoured sauce is super-forgiving when it comes to mixing up the ingredients, making it great for using up surplus veg. For a vegetarian version, simply swap out the mince for lentils.

Provided by Jamie Oliver

Categories     Batch cooking     Tesco Community Cookery School with Jamie Oliver

Time 1h

Yield 10

Number Of Ingredients 8

250 g alliums, (onions, leeks or a mixture of both)
12 g garlic
750 g Mediterranean veg, (aubergines, courgettes, peppers, mushrooms)
25 ml olive oil
500 g mince
1 tablespoon dried mixed herbs
1 litre tomato base sauce
1 beef or veg stock cube, optional

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.

Nutrition Facts : Calories 131 calories, Fat 5.3 g fat, SaturatedFat 1.3 g saturated fat, Protein 13.7 g protein, Carbohydrate 7.6 g carbohydrate, Sugar 5.9 g sugar, Sodium 0.1 g salt, Fiber 1.7 g fibre

JAMIE'S BOLOGNESE SAUCE



Jamie's Bolognese Sauce image

Serve this with spaghetti, tagliatelle and penne or as the base for lasagne.

Provided by le_tucker

Time 2h

Yield Makes Portions

Number Of Ingredients 0

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.

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