Jamie Oliver Spaghetti Bolognese Food

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.

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.

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.

JAMIE OLIVER'S EASY QUICK SPAGHETTI

Steps:

• Bring a pan of salted water to the boil, add the spaghetti and cook it until al dente - approx 10 minutes.
• Chop tomatoes, basil, rocket, and olives however you like, chunks, slices, etc.
• Put all these in individual bowls.
• Add vinagar, oil, salt and pepper to taste.
• Keep tasting till you get it right!
• The pasta should be reday by now, so drain and add to bowls quickly.
• Stir everything together and serve with parmesan cheese and fresh Italian bread, if you like.
• Note: You can use any type of pasta you like, I just choose spaghetti.