Jamie Oliver

Spaghetti Bolognese

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Spaghetti Bolognese

Serves 6
Cooks In1H 15M
DifficultySuper easy
Nutrition per serving
  • Calories
    556
    28%
  • Fat
    27.5g
    39%
  • Saturates
    9.5g
    48%
  • Protein
    29.7g
    66%
  • Carbs
    39g
    15%
  • Sugar
    14.8g
    16%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Oliver's Twist
Recipe From

Oliver's Twist

Nutrition per serving
  • Calories
    556
    28%
  • Fat
    27.5g
    39%
  • Saturates
    9.5g
    48%
  • Protein
    29.7g
    66%
  • Carbs
    39g
    15%
  • Sugar
    14.8g
    16%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • olive oil
  • 6 rashers higher-welfare dry-cured smoked streaky bacon , sliced 1cm thick
  • 2 sprigs of fresh rosemary , leaves picked and finely chopped
  • 2 cloves of garlic , peeled and finely sliced
  • 1 onion , peeled and finely chopped
  • 500 g quality British beef mince
  • 200 ml red wine
  • 1 x 280 g jar of sun-dried tomatoes
  • 2 x 400 g tins of plum tomatoes
  • 500 g dried spaghetti
  • Parmesan cheese
  • extra virgin olive oil
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Method

Spaghetti Bolognese is a classic. You don’t need a lot of ingredients to create a really tasty dish and cooking it in the oven means you get great depth of flavour. It’s a perfect meal for kids – don’t be worried about the wine as the alcohol cooks away.

Preheat your oven to 180ºC/350ºF/gas 4. Put a casserole pan on a medium heat, add a splash of olive oil then cook the bacon, rosemary, garlic and onion for about 5 minutes, stirring now and then, until soft. Add the mince and break apart any lumps with a wooden spoon. Let it cook for a couple of minutes until starting to brown then pour in the red wine.

Let that bubble away while you drain and blitz the sun-dried tomatoes in a food processor. Add them to the mince with the tinned tomatoes. Stir well and break the plum tomatoes apart a little. Cover with a lid then cook in the hot oven for 1 hour. Remove the lid after 30 minutes, and if it looks a little dry, add a splash of water to help it along.

About 10 minutes before the time is up, cook the spaghetti according to packet instructions. Drain, reserving a mugful of cooking water, then return the spaghetti to the hot pan with a few spoons of Bolognese, a good grating of Parmesan and a drizzle of extra virgin olive oil. Mix it about to coat the spaghetti and to stop it becoming claggy, loosening with a splash of cooking water if needed. Divide the spaghetti between your plates or bowls, add a good spoonful of Bolognese to each one then shave over a little Parmesan before serving.

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