Jamie Oliver’s Bolognese recipe has been my favorite for years. It is a classic dish that combines the rich and savory flavors of a meat-based sauce with pasta.
Right from the first time I ever tried this recipe, I have enjoyed every single step from browning the meat and deglazing it with wine to letting the sauce simmer for hours to develop delicious flavours. Moreover, the velvety consistency of the sauce is just mind blowing.
Therefore, I suggest you try this recipe as soon as possible to enjoy a delectable Italian feast. This dish is suitable for any occasion, whether you are hosting a Thanksgiving dinner, a Christmas party, or a cozy date night.
The most interesting thing about this recipe is that it is also kid-friendly and a perfect option for picky eaters. So, come along with me as I share this recipe with you.
Equipment Required
- Large Skillet Or Frying Pan: You will need a skillet or pan to fry the ingredients.
- Spatula: I usually grab a wooden spatula to stir up everything and break down the meat.
- Saucepan: I use a saucepan to simmer my sauce to perfection.
- Sharp Knife: I recommend using a sharp knife to chop off the veggies and ingredients.
- Cutting Board: This will serve as a base for cutting the ingredients.
- Measuring Cups And Spoons: I grab some measuring cups and spoons to measure the ingredients accurately.
Jamie Oliver’s Bolognese Ingredients And Substitutions
Note: The ingredients that I have listed below will help you make 6 servings.
- 2 Cloves Of Garlic: I often substitute garlic powder or paste for fresh garlic if I don’t have fresh garlic in hand.
- 1 Onion: Whenever I run out of onions, I use onion powder instead. You can also use shallots or leeks.
- 2 Sprigs Of Fresh Rosemary: Dried rosemary also works fine as a substitute.
- 6 Rashers Dry-Cured Higher-Welfare Smoked Streaky Bacon: If you do not have smoked streaky bacon, then you can opt for regular bacon, pancetta, or even turkey bacon.
- Olive Oil: I recommend you to use vegetable oil or canola oil if you are out of olive oil.
- 500g Minced Beef: Whenever I need an alternative, I use ground chicken, ground turkey, or a mix of pork and beef.
- 200ml Red Wine: You can also go for red wine vinegar or balsamic vinegar as substitutes.
- 1*280 g Jar Of Sun-Dried Tomatoes
- 2*400 g Tins Of Plum Tomatoes: Short of plum tomatoes? Crushed tomatoes, or diced tomatoes will just do the trick.
- 500 g Dried Spaghetti: If you are out of spaghetti, feel free to use any other pasta shape of your choice.
- Parmesan Cheese: Grana Padano or Pecorino Romano are good substitutes for Parmesan.
- Extra Virgin Olive Oil: I use regular olive oil or a mild vegetable oil as a substitute in the absence of extra virgin olive oil.
Preparing And Cooking Time
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 15 Minutes | 1 Hour 30 Minutes | 1 Hour 45 Minutes |
How To Make Jamie Oliver’s Bolognese At Home
Step 1
Take a large bottomed skillet and add olive oil to it. Then add chopped garlic and rosemary springs to it.
Step 2
Once the garlic turns golden brown, add smoked bacon to the skillet.
Step 3
Then add chopped onions to the pan and saute until the color becomes light brown.
Step 4
Now add the minced beef and cook for 2-3 minutes.
Step 5
Add red wine and stir the mixture.
Step 6
Now add cherry tomatoes and sun-dried tomatoes.
Step 7
Leave it to cook for at least an hour.
Step 8
In another pan, take the spaghetti and put it to a boil.
Step 9
After the spaghetti is cooked, add it to the saucepan and coat it well with the beef mixture.
Step 10
Gently fold in the spaghetti and finally add some olive oil and parmesan cheese.
Step 11
Your yummy Bolognese is ready to be served.
Expert Tips That I Recommend
- I take a lot of time to brown the minced beef. This step adds a lot of flavor and depth to my sauce.
- To give the bolognese a creamy finish, I add a splash of milk, which not only tenderised my meat but also gave it a creamy finish.
- I recommend you let your sauce simmer for over an hour. The more it cooks, the more time it takes to meld the flavors, turning your overall dish to be delicious.
- After cooking the bacon, I saute the veggies in the rendered fat from the bacon. This adds an extra layer of flavor to the base of my sauce.
- I suggest you use whole milk instead of low-fat milk. Whole milk gives the sauce a creamy texture.
FAQs About Jamie Oliver’s Bolognese
Nutritional Information Per Serving
Jamie Oliver Bolognese is not really a healthier option because it is rich in calories and fat therefore it is best to enjoy it once in a while.
| Calories | 618 Kcal |
| Fat | 15.6 g |
| Saturates | 5.7 g |
| Sugars | 12.3 g |
| Salt | 2.4 g |
| Protein | 37.6 g |
| Carbs | 78.5 g |
| Fibres | 3.2 g |
This dish is suitable for people following a high protein and low sugar diet.
Recipe Variations For Different Diets
- Low-Fat: I use ground turkey or chicken in place of beef. I also skip the bacon or use low-fat turkey bacon. Instead of sauteing the vegetables in olive oil, I used a little bit of cooking spray.
- Gluten-Free: I swap the regular pasta for gluten-free pasta. You can choose from many options, like brown rice or quinoa pasta.
- Keto-Friendly: Skip the pasta completely and use spiralized zucchini or squash instead. Also, use full-fat cheese and add an extra amount of olive oil to keep the fat content high.
- Paleo: I skip the bacon and use only ground beef. I also skip the pasta and serve the hot sauce over spiralized zucchini noodles. I use only natural ingredients, avoiding processed foods like canned tomatoes, which have some added sugar.
Storing And Reheating This Recipe
Storing
- Refrigerator: I first allow my sauce to cool to room temperature. Then, I transfer it to an airtight container. After that, I put it in the refrigerator. This keeps my sauce fresh for up to 3-4 days.
- Freezer: Whenever I want to store my sauce for a longer period of time, I just transfer it to freezer-safe bags or containers. I also make sure to leave some space at the top of the container, as this prevents spilling while defrosting. This way, this sauce can be preserved for up to 3 months.
Reheating
- Stovetop: I prefer reheating the sauce in a pan over the stovetop. For that I transfer the sauce to a saucepan and heat it over a low flame, stirring it in between gently. If the sauce is too thick, I add a splash of water or broth.
- Microwave: Reheating the sauce in the microwave is also very easy. Simply transfer the sauce to a microwave-safe dish and cover it with a microwave-safe lid. Then, heat the sauce at 30-second intervals, stirring it in between, until it is heated properly.
What To Serve With This Recipe
I like to serve this bolognese with lightly Steamed Broccoli and Roasted Vegetables like carrots, bell peppers, zucchini, etc. They make my meals more nutritious. Grilled Asparagus spears also add smokey and savory notes that pair wonderfully well with this dish.
I also like to complement this dish with my Quinoa Salad or Caprese Salad. To give a gourmet twist, I sometimes serve this bolognese with Garlic Bread.
Printable Version
Jamie Oliver Spaghetti Bolognese Recipe
Ingredients
- 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 *280 g Jar Of Sun-Dried Tomatoes
- 2 *400 g Tins Of Plum Tomatoes
- 500 g Dried Spaghetti
- Parmesan Cheese
- Extra Virgin Olive Oil
Equipment
- Large Skillet or Frying Pan
- Spatula
- Saucepan
- Sharp Knife
- Cutting Board
- Measuring Cups And Spoons
Instructions
- Take a large bottomed skillet and add olive oil to it. Then add chopped garlic and rosemary springs to it.
- Once the garlic turns golden brown, add smoked bacon to the skillet.
- Then add chopped onions to the pan and saute until the color becomes light brown.
- Now add the minced beef and cook for 2-3 minutes.
- Add red wine and stir the mixture.
- Now add cherry tomatoes and sun-dried tomatoes.
- Leave it to cook for at least an hour.
- In another pan, take the spaghetti and put it to a boil.
- After the spaghetti is cooked, add it to the saucepan and coat it well with the beef mixture.
- Gently fold in the spaghetti and finally add some olive oil and parmesan cheese.
- Your yummy Bolognese is ready to be served.
Notes
- I take a lot of time to brown the minced beef. This step adds a lot of flavor and depth to my sauce.
- To give the bolognese a creamy finish, I add a splash of milk, which not only tenderised my meat but also gave it a creamy finish.
- I recommend you let your sauce simmer for over an hour. The more it cooks, the more time it takes to meld the flavors, turning your overall dish to be delicious.
- Sometimes, I add herbs like basil and parsley to give my bolognese a fresh flavor.
- After cooking the bacon, I saute the veggies in the rendered fat from the bacon. This adds an extra layer of flavor to the base of my sauce.
- I suggest you use whole milk instead of low-fat milk. Whole milk gives the sauce a creamy texture.
Nutrition
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Conclusion
This Bolognese recipe by Jamie Oliver is not only delicious but also easy to make. With just a few ingredients and equipment, you can make this flavourful delight at home. So, grab your aprons and hop to your kitchen.
After enjoying a sumptuous meal, tell us how you find this recipe in the comments section below.
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