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Easy Bolognese Recipe | Jamie Oliver

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FULL RECIPE :

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39 Comments

  3. No rosmary or bacon!!!! First olive oil and vegetable andd garlic minced and black pepper Cook 10 min and now you add minced meat. Cook 10 min and you add a glassa of white wine Cook 10 min and add tomatoes an water. Cook almost 1 hour this is ragù!!!!!

  15. I prefer canned tomatoes in pasteurized jars , homemade by me , in the fall … So tomatoes can be crushed , it doesn't matter.
    It's a bit of work but worth it.
    The commercial , industrial ones contain too much sugar and other unwanted additives.

  35. YES! THIS! I've realized that even people from Bologna are boiling their mince instead of getting a good golden fry on it. They've been making it forever and a day. You'd think they'd have figured this trick out by now.

  36. Ingredients

    2 onions
    4 carrots
    4 celery sticks
    2 sprigs of rosemary
    100g bacon (pancetta or smoked bacon)
    1 kilo minced beef
    1 kilo minced pork
    2 heaping tablespoons tomato puree
    4x 400g tins of San Marzano plum tomatoes or 2x 800g tins instead

    Instructions:

    1: Heat a large pot or Dutch oven on medium heat and add some olive oil. Chop the rosemary leaves and bacon and add it in.

    2. After 5 minutes of cooking the bacon add the beef and pork and cook for 10 minutes or until browned stirring constantly

    3 cut the onions, carrots and celery in a food processor until chopped as fine as the meat and add, then cook for 10 more minutes stirring constantly

    4. Add the tomato puree and cook for 1 to 2 minutes to eliminate some of that tartness then add the 4 tins of tomatoes (you can add them whole, chop them up, or blend them until completely smooth) once the tomatoes go in; fill all 4 tins with water, add and cook for 1.5 to 2 hours stirring occasionally. If at any point the sauce starts to lose too much liquid, add 500ml of boiling water.

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