Jamie Oliver

Spaghetti Bolognese

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%
  • Sugars
    14.8g
    16%

Of an adult's reference intake

Oliver's Twist
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Oliver's Twist

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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

  1. 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.
  2. 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.
  3. 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.
  4. 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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Nutrition per serving
  • Calories
    556
    28%
  • Fat
    27.5g
    39%
  • Saturates
    9.5g
    48%
  • Protein
    29.7g
    66%
  • Carbs
    39g
    15%
  • Sugars
    14.8g
    16%

Of an adult's reference intake


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