FAMILY SPAGHETTI BOLOGNESE
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
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
PIPPA'S SPAGHETTI BOLOGNESE
When Pippa was a child, she'd go to Devon with her grandparents, and they'd visit a restaurant called Luigi's. Every time they go, they'd sit at the same table and she would choose spaghetti Bolognese. Gennaro's recreation of this classic includes a mixture of beef and pork mince for maximum flavour, plus plenty of red wine and fresh herbs.
Provided by Gennaro Contaldo
Categories Lunch & dinner recipes Italian Lunch & dinner recipes Pasta & risotto
Time 2h
Yield 4
Number Of Ingredients 17
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.
Nutrition Facts : Calories 693 calories, Fat 28.1 g fat, SaturatedFat 10.8 g saturated fat, Protein 44.8 g protein, Carbohydrate 62.6 g carbohydrate, Sugar 8.8 g sugar, Sodium 1.2 g salt, Fiber 3.9 g fibre
SPAGHETTI BOLOGNESE
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
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
JAMIE OLIVER'S EASY QUICK SPAGHETTI
This is a lovely pasta dish from Jamie's Dinners, the Jamie Oliver recipe book. I make it when I feel like a tasty pasta but can't be bothered slavign away for ages.
Provided by carag
Categories Spaghetti
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 547.8, Fat 12.3, SaturatedFat 1.8, Sodium 17, Carbohydrate 92.4, Fiber 6.4, Sugar 6.3, Protein 16.9
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