Before we dive into the rich embrace of Jamie Oliver’s ragu, let’s chat about what to enjoy with this dish. Think about a glass of full-bodied red wine, like a Chianti or a nice Sangiovese. The acidity and the deep flavors will enhance the meal beautifully.
A crusty loaf of Italian bread can be an excellent companion, perfect for mopping up every last drop of that hearty sauce. If we talk about sides, a simple arugula salad dressed with a zesty lemon vinaigrette can help to cut through the richness.
And if you really want to take this meal over the top, consider a sprinkle of freshly grated Parmesan on your ragu. With these pairings, you’ll be ready for a memorable dining experience.
Let me tell you why this ragu recipe is my kitchen’s superstar. It’s hearty, comforting, and full of flavor. Jamie Oliver’s version captures the essence of traditional Italian cooking, while also being approachable and not intimidating at all. As a busy person with a passion for healthy, delicious meals, I appreciate how this ragu goes from prep to plate in about one hour, yet tastes like you’ve spent all day simmering it.
Over the years, I’ve experimented with different ragu recipes, but Jamie’s stands out. It gives me immense satisfaction to create a meal that brings everyone together. When I’m cooking this dish, the aroma fills my home, igniting memories of family dinners. The blend of meat, fresh veggies, and herbs makes it not just a recipe but an experience. This dish has become a staple in my rotation, and I’m excited to share it with you.
The Ingredients: The Stars of the Show
In this ragu, every ingredient plays a vital role. Let’s break it down together:
1. 6 rashers of high-quality smoked streaky bacon: The smoky flavor adds depth, creating a savory base.
2. 2 garlic cloves, minced: Garlic brings a punch of flavor and aroma that’s hard to resist.
3. 3 large carrots, peeled and diced: Sweet and earthy, they balance the savory elements.
4. 2 celery stalks, chopped: Celery adds crunch and an aromatic layer.
5. 1 small butternut squash, peeled and cubed: A wonderful touch of sweetness that complements the meat.
6. 4 tablespoons extra virgin olive oil: A foundation for sautéing the aromatics and adding healthy fats.
7. 750g ground pork (preferably free-range): Pork enriches the ragu with its natural juiciness and tenderness.
8. 750g ground beef (grass-fed, if possible): Offers a hearty, umami flavor that you crave in a ragu.
9. 2 medium red onions: Sweet and savory, they are essential for building the sauce’s foundation.
10. 2 glasses of red wine: A splash of wine elevates the whole dish, providing a velvety texture.
11. 5 x 400g cans of whole plum tomatoes: The heartiness of tomatoes is crucial. They contribute acidity and rich flavor.
12. 3 sprigs fresh rosemary: Earthy and aromatic, rosemary is a classic pairing with meat.
13. 1 fresh bay leaf: It adds an herbaceous note and depth.
14. 1 teaspoon balsamic vinegar (optional): Offers a subtle hint of sweetness and balancing acidity.
15. 1/2 teaspoon dried oregano (optional): A sprinkle adds warmth and a hint of Mediterranean flair.
With these ingredients, you’re set to explore a world of flavor.
How to Make Jamie Oliver’s Ragu
Step 1: Prepare Your Ingredients
Start by chopping the vegetables. Dice your carrots, chop your celery, cube the butternut squash, and mince the garlic. Get your red onions ready as well. This pre-prep is essential. Having everything ready saves time and makes the cooking process seamless. Plus, you’ll feel like a professional chef when everything is lined up.
Step 2: Cook the Bacon
In a large pot, heat up 4 tablespoons of extra virgin olive oil over medium heat. Add the smoked streaky bacon. Sauté until crispy and golden. This should take about five minutes. The fat will render, filling the kitchen with mouth-watering aromas.
Step 3: Sauté the Vegetables
Once the bacon is done, add the minced garlic, diced carrots, chopped celery, and red onions to the pot. Stir frequently for about five minutes until they soften. You will notice the colors brighten, and the smells will make your stomach growl.
Step 4: Add Ground Meats
Make room in the pot and add the ground pork and ground beef. Use a wooden spoon to break up the meat. Cook it for 10 minutes. You want the meat to brown nicely. This step builds the flavor base for your ragu.
Step 5: Incorporate the Wine
Pour in those two glasses of your chosen red wine. Stir well, scraping the bottom of the pot to release any stubborn bits stuck to the bottom. Let the wine simmer for about five minutes. The alcohol will evaporate, and the flavors will deepen.
Step 6: Add the Tomatoes and Herbs
Now, add the five cans of whole plum tomatoes along with their juice. Stir in the fresh rosemary, bay leaf, optional balsamic vinegar, and oregano. Bring it to a gentle boil, then reduce the heat to low. Let it simmer gently for about 30 minutes. You’ll want to stir occasionally. As it cooks, the sauce will thicken and the flavors will meld beautifully.
Step 7: Final Touches
After 30 minutes, taste and adjust the seasoning if necessary. A pinch of salt and a grind of black pepper usually do the trick. Remove the bay leaf and rosemary before serving.
Step 8: Serve Your Ragu
I like to serve this ragu over a bed of freshly cooked pasta. Tagliatelle or pappardelle works wonderfully. A generous sprinkle of Parmesan cheese on top is the icing on the cake.
Recipe Notes: Understanding The Ingredients
Every component in this ragu has its role. The bacon provides a smoky foundation. Garlic infuses the dish with a fragrant warmth. Carrots and butternut squash offer natural sweetness, balancing the savory meats.
The ground pork and beef ensure you get a hearty texture. Red wine not only enriches the sauce but also enhances the overall flavor. Fresh herbs infuse the ragu with depth, while tomatoes bring everything together with their acidity.
Recipe Variations
1. Vegetarian Option: Swap the ground meat for lentils or mushrooms for a rich, hearty flavor.
2. Spice it Up: Add red pepper flakes for a kick.
3. Herb Blend: Experiment with fresh thyme or basil in place of rosemary.
4. Creamy Ragu: Stir in a bit of cream at the end for a luxurious touch.
5. Slow Cooker: Brown the meat and veggies, then transfer everything to a slow cooker for an easy, hands-off version.
Jamie Oliver Ragu Recipe
Ingredients
Equipment
Method
- Start by chopping the vegetables. Dice your carrots, chop your celery, cube the butternut squash, and mince the garlic. Get your red onions ready as well. This pre-prep is essential. Having everything ready saves time and makes the cooking process seamless. Plus, you’ll feel like a professional chef when everything is lined up.
- In a large pot, heat up 4 tablespoons of extra virgin olive oil over medium heat. Add the smoked streaky bacon. Sauté until crispy and golden. This should take about five minutes. The fat will render, filling the kitchen with mouth-watering aromas.
- Once the bacon is done, add the minced garlic, diced carrots, chopped celery, and red onions to the pot. Stir frequently for about five minutes until they soften. You will notice the colors brighten, and the smells will make your stomach growl.
- Make room in the pot and add the ground pork and ground beef. Use a wooden spoon to break up the meat. Cook it for 10 minutes. You want the meat to brown nicely. This step builds the flavor base for your ragu.
- Pour in those two glasses of your chosen red wine. Stir well, scraping the bottom of the pot to release any stubborn bits stuck to the bottom. Let the wine simmer for about five minutes. The alcohol will evaporate, and the flavors will deepen.
- Now, add the five cans of whole plum tomatoes along with their juice. Stir in the fresh rosemary, bay leaf, optional balsamic vinegar, and oregano. Bring it to a gentle boil, then reduce the heat to low. Let it simmer gently for about 30 minutes. You’ll want to stir occasionally. As it cooks, the sauce will thicken and the flavors will meld beautifully.
- After 30 minutes, taste and adjust the seasoning if necessary. A pinch of salt and a grind of black pepper usually do the trick. Remove the bay leaf and rosemary before serving.
- I like to serve this ragu over a bed of freshly cooked pasta. Tagliatelle or pappardelle works wonderfully. A generous sprinkle of Parmesan cheese on top is the icing on the cake.
Nutrition
Notes
- Every component in this ragu has its role. The bacon provides a smoky foundation.
- Garlic infuses the dish with a fragrant warmth. Carrots and butternut squash offer natural sweetness, balancing the savory meats.
- The ground pork and beef ensure you get a hearty texture. Red wine not only enriches the sauce but also enhances the overall flavor.
- Fresh herbs infuse the ragu with depth, while tomatoes bring everything together with their acidity.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
Conclusion
In conclusion, Jamie Oliver’s ragu is more than just a meal; it’s an experience that brings warmth and satisfaction. As a busy food enthusiast, I find joy in preparing this dish, seeing the smiles around the table it creates. With its inviting aroma, comforting flavors, and endless variations, this ragu invites you to get creative in the kitchen.
Cooking doesn’t have to be complicated to be delicious. With a handful of quality ingredients and a bit of love, you can create a dish that feels like a hug on a plate. So, roll up your sleeves, grab those ingredients, and let’s make some memories with this stunning ragu. Your taste buds will thank you, and so will your friends and family. Enjoy!