Easy Bolognese Recipe | Jamie Oliver

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#FOODTUBE

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[anthonyvenedicto]

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.

[docteur]

I make this but also with garlic, red wine, a litlle sugar and some rich beef stock. Absolutely brilliant 💚

[dmgrech]

Variations & tips:
- Lightly brown the onions with the herbs and pancetta / bacon before adding the meat
- Use same volume of red / white wine instead of one or two of the tins of water
- Other seasoning: bay leaves (4/6 leaves), garlic (lots), fish sauce, coriander seeds, peperoncino (chopped), whole or quartered lemon (remove pips), ground nutmeg at the end.
- Other veg: peas
- Try without tomatoes, lots of cumin (seed and ground) and white wine
- Use as pastry filling

[andymachine]

Every other ragu sauce in youtube has some better, more expensive part of beef or pork, but my man Jamie cooks with minced meat. Love your ethos - take your everyday food and just turn it up a notch!

[BillHalliwell]

I was trained by Italian cooks and 'nonnas', they all used garlic, basil and a little pepperonchini in their ragus These lovely people were from Umbria and Sicily. Neither Jamie or Gennaro use garlic in their ragus, I've just checked three of his recipes. Here's the thing with old-style,  authentic Italian cooking. They used whatever ingredients were local. If there were pigs, they ended up in the ragus; if there was garlic they used garlic, (which was more popular in the southern parts of Italy and Sicily). Likewise with pepperonchini (chilli), again more prevalent in the south. Gennaro is from the Amalfi Coast so, they didn't use garlic in their ragus. Gennaro teaches Jamie so he doesn't' use garlic.They are all great recipes but try them with and without garlic, basil and chilli. It gives you more variety. My tip: you don't have to use expensive extra virgin olive oil in these dishes. Ordinary olive oil will do. Save the really good oils for salad dressings, vinegarettes etc. EVOO has too low a flash point (temp.) so it's not good for frying plus you loose the wonderful, subtle tastes of the EVOO.

[sgtkabukimann]

Real Bolognese doesn't need rosemary. Roast the vegetables [3 diced carrots, 3 diced celery stalks, 1 chopped red or brown onion] and the meat in some extra virgin olive oil (use 500g minced pork, 300g minced beef and 200g minced veal) until slightly browned and break up the meat until there are no more big chunks, deglaze it with a cup or two of red wine and reduce it at least until the alcohol is gone, then add 1 liter tomato sauce/passata, 150 grams of tomato puree and 400 grams of peeled canned tomatos. Then fill up with two cups of water. Boil at low heat until it reduced to it's original consistency and repeat that until you've cooked the ragu for at least four hours.
Add a cup of milk at the end and cook it for another 10 minutes. If it lacks binding, save some water from the pot where you cooked the pasta and add it the last time you would fill up instead of normal water.
Season to taste with salt and pepper. A little pecorino on top and there's your original bolognese pasta.
Personally, i like to roast the tomato puree a bit with the veggies.
Also, if you wanna stay true to the original recipe from bologna, don't serve it with spaghetti. Use thick pasta like tagliatelle or pappardelle.

[schmobot]

What kind of family is best for use in this ragu?

[NikolasSalter]

By the way, I love that you're making videos now that hold people's budgets into account... thank you for feeling our struggle

[xanadan]

There was always something lacking in my wife's Bolognese. The meat flavour was always there and it tasted like almost raw meat with tomato puree. I thought I will it it for the rest of my life but this, this changed everything. I do my Bolognese this way now and every time the taste is sublime. I whole-heartedly implore you to try it.

[donalskehan]

Nothing better than having a freezer stocked with things like an epic ragu!

[elvitaforchrist]

I felt touched when you mention people's budgets. You are an inspiration. May God bless you.

[frezzingaces]

Broke ass student tube would be great. Shout out to packet noodles.

[elisewager]

Beautiful bolognese! It does this Sicilian American proud. My Nana would approve.

[JJLIZ]

My family is italian and I learned to cook with them. Although I admire Jamie and his recipes I know that he needed to put salt and pepper, bay leavesand garlic.

[mjay]

The first chef I saw on TV as a kid, made me fall in love with cooking.

[silverbullionbank]

I cooked this meal today 3/1/17 and the family loved it. top class Jamie and Jules thanks so much

[thefunkydibben]

I just made this! I also added 1 tsp of paprika and 1sp of chilli powder and 1 tsp of Balsamic Vinegar to the Ragu

[marksmer]

Wow that's a big batch! I love the way Jamie Cooks - I learn a lot.

[simonepujatti]

Finally a video that shows ragù alla Bolognese's recipe almost as we really do it in Italy. Just one hint: you FIRST brown your vegetables and only afterwards put the meat! For the rest I have no remarks, good job

[atapuma]

I'm italian and I've seen many ragù alla bolognese recipes made by non italian here on youtube and I have to say finally I found a good one! I've seen recipe in which cream, tons of parmesan and ketchup were added... A recipe suggested to use fish sauce and gelatine to improve the ragù. Those are bullshit... The one in this video is real italian cuisine: genuine and simple! Not to many ingredients.
Alright, there are several variation for making ragù: you can freely use garlic, different meat, guanciale, different herbs, some red wine and milk, a bit of chili... Ragù alla bolognese is the original one but in every part of Italy is made differently.
Anyhow, a little tip for everyone interested in making ragù: keep it simple!