- Healthy recipes
- Healthy snacks
- Healthy lunches
- Healthy chicken recipes
- Healthy fish recipes
- Healthy vegetarian recipes
- Main Ingredient
- Chicken
- Pasta
- Vegetables
- Fish
- Beef
- Eggs
- View more…
- Special Diets
- Vegan
- Vegetarian ideas
- Gluten-free
- Dairy-free
- Budget recipes
- One-pan recipes
- Meals for one
- Breakfast
- Desserts
- Quick fixes
- View more…
- Baking recipes
- Cakes
- Biscuit recipes
- Gluten-free bakes
- View more…
- Family recipes
- Money saving recipes
- Cooking with kids
- School night suppers
- Batch cooking
- View more…
- Special occasions
- Dinner party recipes
- Sunday roast recipes
- Dinner recipes for two
- View more…
- 5 Ingredients Mediterranean
- ONE
- Jamie’s Keep Cooking Family Favourites
- 7 Ways
- Veg
- View more…
- Nutrition
- What foods are good for gut health?
- Healthy eating tips
- Special diets guidance
- All about sugar
- Learn about portion size
- View more
- Features
- Cheap eats
- Healthy meals
- Air-fryer recipes
- Family cooking
- Quick fixes
- View more
- How to’s
- How to cook with frozen veg
- How to make the most of your oven
- How to make meals veggie or vegan
- View more
- More Jamie Oliver
- YesChef x Jamie Oliver
- Cookbook Club
- Jamie Oliver Group website
- Jamie Oliver Cookery School
- Ministry of Food
- Vegepedia
Family spaghetti Bolognese
Topped with a fine grating of Parmesan
Topped with a fine grating of Parmesan
“This is a great version of the classic Italian Bolognese – reliable, tasty and easy to put together. Brilliant for kids! ”
Serves 6
Cooks In2 hours
DifficultyNot too tricky
ItalianBeefFreezer-friendly recipesMains
Nutrition per serving
-
Calories 511 26%
-
Fat 9.1g 13%
-
Saturates 2.7g 14%
-
Sugars 12g 13%
-
Protein 38.6g 77%
-
Carbs 73.7g 28%
Of an adult's reference intake
Recipe From
The Kitchen Garden Project
By Jamie Oliver
Tap For Method
Ingredients
- 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
Tap For Method
The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS
Recipe From
The Kitchen Garden Project
By Jamie Oliver
Tap For Ingredients
Method
- 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.
Tips
This delicious Bolognese recipe makes double the amount of sauce you need, so freeze half for another day.
Related features
11 beautiful budget-friendly pasta recipes
Five ways with pappardelle
Recipe From
The Kitchen Garden Project
By Jamie Oliver
Related video
Versatile family ragu: Jamie Oliver
© 2024 Jamie Oliver Enterprises Limited
- Terms of Use
- Privacy Policy
- Cookies
- Jamie Oliver Group
- Contact
- Sitemap
© 2024 Jamie Oliver Enterprises Limited