Warm up on those chilly evenings with an Italian classic loved by Brits, plus, this delicious Jamie Oliver recipe is a great way to sneak some extra veggies into your little ones’ diet
A huge bowl of spag bol for dinner, anyone?
With the cool weather settling in, many of us are craving those classic dishes that make us feel all warm and cosy inside. Ragu – a meaty sauce – is the base of some of our favourite comforting dinners, including spaghetti bolognese, lasagna, and chilli. Celeb chef Jamie Oliver has shown how to create a ‘friendly’ ragu that tastes ‘incredible. “It’s economical [and] filling,” he said. “It’s Dead easy to knock up in a big batch and store in the freezer for a rainy day. Plus, it’s a great way to sneak extra veg into your kids at meal times.’
Jamie Oliver’s bolognese
Ingredients (serves six)
- 500g Lean beef mince
- 500g Dried spaghetti
- 400g Tinned chopped tomatoes
- 40g Parmesan cheese
- 400ml Boiling water
- 1 tbsp Tomato puree
- 1 tbsp Balsamic vinegar/ Red wine vinegar
- 3 Carrots
- 3 Red onions
- 3 Celery sticks
- 2 Garlic cloves
- 2 Sprigs of fresh rosemary
- 2 Rashers of smokey streaky bacon (you can also use pancetta)
- 1 Low-salt beef stock cube
- Olive oil
- Salt and pepper to season
Method
- Peel and finely chop the onions, garlic, celery and carrots. Pick and finely chop the rosemary leaves then, on a separate board, finely slice the bacon or pancetta.
- In a large saucepan, heat up one tablespoon of olive oil on medium heat. Then, add the vegetables, meat, rosemary and garlic to the saucepan. You’ll want to cook this with the lid slightly ajar for 10-15 minutes, making sure to stir occasionally. All of the ingredients should have softened and begun to golden.
- Add in the mince, stirring and breaking it up with a wooden spoon, then turn the heat up to high for around 5-10 minutes until the mince has browned. Now, pop the kettle on and add the canned tomatoes, tomato puree, vinegar, and bay leaves.
- Dissolve the stock in the boiling water and add to the saucepan. Give everything a good stir and bring to a boil.
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- Season the sauce with salt and pepper and reduce to a low heat. This will need to simmer for around one hour, but make sure you keep an eye on it and give an occasional stir.
- After one hour, remove the lid from the saucepan and let it continue to cook for around 15-20 minutes, or until the sauce has thickened and reduced. Meanwhile, boil your pasta following the packet’s instructions, making sure to leave one cup of pasta water for later. Drain the rest and leave to one side.
- Grate your parmesan cheese and taste if the bolognese needs any more seasoning. Then, carefully pick out the bay leaves and add in a splash of the pasta water to the mixture.
Et voila! Serve up the pasta and sauce in a bowl and top with a generous amount of parmesan. This classic dish tastes great on its own, or along with some garlic bread or salad.
Bolognese vs Carbonara – which is your favourite Italian dish? Let us know in the comments section below
