Spaghetti Bolognese is loved for its warm, comforting taste and it’s also great for those trying to make healthier choices at meal times.
The dish is a great way to consume lean, protein-rich meat and pack in plenty of vegetables, plus juicy tomatoes.
While everyone has their way of making this traditional meal, this recipe by Jamie Oliver is bound to be a hit.
Sharing it on his website, the British chef claimed: “This is a great version of the classic Italian Bolognese – reliable, tasty and easy to put together. Brilliant for kids!”
What’s more, it’s perfect for storing as leftovers so it can be made in surplus and enjoyed more than once in a week.
Jamie Oliver’s spaghetti Bolognese recipe
Start by peeling the garlic, onions and carrots, then trim the celery sticks. Chop everything up very finely, including the rosemary leaves, then set aside.
Finely slice the bacon or pancetta before preparing a large saucepan with one tablespoon of olive oil over medium heat.
Add everything that’s just been chopped up into the pan and leave to cook with the lid ajar for 10-15 minutes, or until everything is softened and slightly golden.
Stir occasionally while it is cooked, then stir in the mice and turn the heat to high. Allow the mince to cook until browned all over while stirring and breaking it up.
Add in the tomatoes, puree, vinegar and bay leaves, then boil a full kettle. Crumble in the stock cube before pouring in 400ml of boiling water.
Stir everything together and bring to a boil to reduce the liquid down to form a thicker, fragrant sauce.
Season with pepper then reduce the heat to low and leave to simmer for around one hour, stirring occasionally.
Remove the lid and leave to cook for a further 15 minutes while turning your attention to the spaghetti. Cook in boiling water according to the packet instructions. Jamie noted that it’s best to cook the spaghetti until al-dente rather than completely soft.
Taste the sauce just before serving it to see if it needs more vinegar or pepper, then serve on top of a portion of the spaghetti in warm bowls.
Top with the grated parmesan if using, and leave the Bolognese to cool completely. Remove the bay leaves and transfer the leftovers into an airtight container to keep in the fridge.
