Jamie’s Bolognese
Back to basics and made with tomatoes and heavily laden with meat. This ragu is a medley of vegetables—carrots, celery and onions.
Jamie's Spaghetti Bolognese
Yield: 4-6
Prep time: 10 MinTotal time: 10 Min
This ultimate pasta recipe is a total classic, delicious, and super-easy to knock together.
Ingredients
Instructions
- Finely slice the bacon. Peel and finely chop the onions, garlic, carrots, and celery - don't worry about technique, just chop away until fine.
- Place a large casserole-type pan on a medium to high heat. Add 2 lugs of olive oil, your sliced bacon, and the oregano and cook and stir until the bacon is lightly golden. Add the vegetables to the pan and stir every 30 seconds for around 7 minutes or until softened and lightly colored.
- Stir in the ground meat and the canned tomatoes. Fill both of the empty cans with water and add to the pan. Stir in a good pinch of salt and pepper.
- Pick the basil leaves and place in the refrigerator for later. Finely chop the basil stalks and stir into the pan.
- Bring to a boil. Turn the heat down and simmer with the lid slightly askew for 1 hour; stirrring every now and then.
- Take the lid off and cook for another 30 minutes, stirring occasionally. Keep an eye on the sauce as it cooks, and if you think it's starting to dry out, add a splash of water.
- Remove the Bolognese sauce from the heat. Finely grate the Parmesan and stir half into the sauce.
- Tear and stir in any larger basil leaves, keeping the smaller ones for sprinkling over before serving. Mix up, have a taste, and season with a little more salt and pepper if needed - congratulations! You now have a beautiful Bolognese sauce. At this stage you can allow it to cool, bag it up and freeze it, or eat it straightaway with the pasta.