Straight out of the Ministry of Food. Jamie Oliver’s Bolognese Sauce Recipe.
You could also try one of Gordon Ramsay’s Bolognese recipes, Marco Pierre Whites (I like the one with chocolate) or a more traditional Italian Spaghetti Bolognese…
|Smoked Streaky Bacon||2|
|Minced Beef & Pork||500||g|
|Tinned Chopped Tomatoes||800||g|
|Ground Black Pepper|
|Fresh Basil||1||small bunch|
1 . Finely slice the bacon
2 . Peel & finely chop the onions, garlic, carrots & celery. (at this point Jamie says don’t worry about the technique, just chop)
3 . Pick the basil leaves and place in the fridge for later.
4 . Finely chop the basil stalks.
1 . Place a large casserole-type pan on a medium to high heat
2 . Add 2 lugs of Olive Oil, the sliced bacon and the oregano.
3 . Cook and stir until the bacon is lightly golden. (don’t burn the bacon otherwise I’ll be blown out the water and won’t win)
4 . Add the veg to the pan and stir every 30 seconds for around 7 minutes until softened and lightly coloured.
5 . Stir in the minced meat and the tinned tomatoes.
6 . Fill both the empty tins with water and add to the pan.
7 . Stir in a good pinch of salt. (remember to use a chefs pinch using your thumb, forefinger and index finger)
8 . Stir the basil stalks into the pan.
9 . Bring to the boil
10 . Turn the heat down and simmer with the lid on for about an hour, stirring every now and again to stop it catching.
11 . Remove the bolognese sauce from the heat.
12 . Finely grate the Parmesan and stir half of it into the sauce
13 . Tear and stir in any of the larger basil leaves, keeping the smaller ones for sprinkling over before serving.
14 . Mix it all up and taste, adding more salt & pepper if needed.
15 . That should just about do it.
For the Pasta:
1 . Bring a large pan of salted water to the boil
2 . Add your pasta and stir, following the packet cooking times
3 . Saving a little of the cooking water, drain the pasta in a colander.
4 . Put the drained pasta back in the pan
5 . Add half the Bolognese sauce to the cooked pasta and mix well, adding a little of the reserved cooking water to loosen.
6 . Divide between the plates and spoon the remaining sauce on top.
7 . Drizzle with olive oil, sprinkle over the rest of the Parmesan and scatter with small basil leaves