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jamie oliver bolognese
Sheila Browder

Jamie Oliver Bolognese Recipe

Ah, the joys of cooking! There's nothing quite like the aroma of a homemade sauce simmering away on the stovetop.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6
Course: Main Course
Cuisine: Italian
Calories: 605
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 500 g ground beef
  • 2 cloves of minced garlic
  • 1 medium onion diced
  • 1 x 280g jar of marinated sun-dried tomatoes
  • 2 x 400g cans of whole plum tomatoes
  • 500 g dried spaghetti pasta
  • 6 strips of high-quality dry-cured smoked bacon
  • 2 sprigs of fresh rosemary leaves
  • A drizzle of olive oil
  • 200 ml full-bodied red wine
  • A splash of extra virgin olive oil
  • Freshly grated Parmesan cheese
  • 1 tablespoon of balsamic vinegar
  • 1 teaspoon of red pepper flakes

Equipment

  • Large saucepan
  • Wooden spoon

Method
 

  1. Gather all your ingredients before you start. Prepping makes the cooking process more enjoyable and organized. Dice the onion and mince the garlic. Chop the sun-dried tomatoes if they’re whole.
  2. In a large saucepan, heat a drizzle of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5-7 minutes. Then, add the minced garlic and sauté for another minute. Keep an eye on the garlic—burnt garlic is bitter and unpleasant.
  3. Next, chop the smoked bacon into small pieces. Add it to the saucepan. Cook until crispy. The bacon will release its fat into the pan, lending flavor to the base of your sauce.
  4. Add the ground beef to the pan, breaking it up with a wooden spoon. Remember, you want to brown the meat nicely. This step adds a depth of flavor to the final sauce. Cook until it’s browned on all sides.
  5. Now, add the sun-dried tomatoes followed by the cans of whole plum tomatoes. I find it helpful to give the plums a rough chop in the can before adding them. Pour in the red wine, scraping any browned bits off the bottom of the pan. This step is essential for building flavor.
  6. Add the rosemary leaves and a pinch of salt and pepper to taste. You can now also toss in the red pepper flakes for that kick. Stir everything together, making sure the tomatoes are well incorporated.
  7. Bring the sauce to a gentle boil, then reduce the heat and let it simmer for at least 30 minutes. The longer it simmers, the more the flavors meld together. I often make it an hour ahead so I can let it rest—this makes the sauce even tastier.
  8. While the sauce simmers, bring a large pot of salted water to boil. Add your spaghetti and cook according to the package instructions. Once cooked, reserve a cup of pasta water, then drain the rest.
  9. Add the drained pasta directly to the simmering sauce. Toss everything together until the spaghetti is coated in that luscious sauce. If it looks dry, add a splash of reserved pasta water to loosen it up.
  10. Serve the Bolognese pasta hot, topped generously with grated Parmesan cheese. A drizzle of extra virgin olive oil will add a nice finish.

Nutrition

Calories: 605kcal

Notes

  • Meat Variations: Swap out the beef for ground turkey or pork for a different flavor.
  • Vegetarian Option: Use lentils instead of meat for a plant-based version without sacrificing texture.
  • Fresh Herbs: Always opt for fresh herbs when possible. They elevate the dish significantly.
  • Longer Simmer: Letting the sauce simmer longer allows the flavors to develop. Think 1-2 hours if you have the time.
  • Make Ahead: Bolognese sauce tastes even better the next day, making it great for meal prep.

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