Jamie Oliver Billy’s Bolognese Pasta

You know that smell—the one that drifts through the house slowly, hour by hour, turning everyone into starving, sniffing zombies? That’s this bolognese. I started it around noon on a grey Saturday with no real plan other than “make something that cooks itself while I do laundry and scroll aimlessly.” And by 3pm, it was bubbling away so beautifully I nearly cried into the spoon.

It’s not flashy. It doesn’t involve red wine or pancetta or that thing where people add milk to pretend they’re from Bologna. It’s just good. Honest. Packed with veg, made with mince, and simmered long enough to taste like it’s been handed down from someone’s nonna—even if I definitely grated the carrot in my pajamas. Jamie calls it Billy’s bolognese, and honestly, Billy might be a genius.

Also, it makes loads. Like “eat it now, freeze some, have it for lunch and dinner again” loads. The kind of dish that makes you feel smug for three days straight.

Why You’ll Love It

• It’s gently healthy, but tastes slow and rich
• Total one-pot comfort (plus a pasta pan)
• The longer it simmers, the better it gets—no stress
• Kid-friendly, freezer-friendly, absolutely weekday-proof
• Cheap to make but feels like a real meal
• Leftovers are even better reheated (or in toasties… just saying)

Ingredients

• 2 onions
• 2 cloves of garlic
• 1 large carrot
• 1 stick of celery
• 1 courgette
• 1 tbsp olive oil
• 500g lean beef mince
• 2 x 400g tins of plum tomatoes
• 450g dried spaghetti
• Cheddar or Parmesan, to serve

How to Make It

Chop now, thank yourself later:

Peel your onions and garlic, trim everything else, then chop or coarsely grate the lot. I usually grate the carrot and courgette, chop the rest small-ish. It doesn’t need to be pretty—just cookable.

Veg sweat sesh:

Chuck all the veg into a large casserole pan with olive oil. Stir now and then for 10–15 minutes until it all softens and smells sweet and comforting. You’ll know.

Add the meat, make it sing:

Crumble in the mince, turn the heat up a touch, and break it up properly—like really get in there. Stir until it browns and the veg gets a bit golden too.

Tomato hands moment:

Open both tins of tomatoes and scrunch them in with your hands—very satisfying. Then fill each tin halfway with water, swirl to catch all the tomato clingers, and pour that in too.

Let it be:

Mash things down a bit, season with black pepper, and turn the heat down low. Put the lid on slightly ajar and walk away. Let it simmer for 2–3 hours, giving it the odd lazy stir. It’ll reduce and deepen beautifully.

Pasta time:

15 minutes before you want to eat, cook the spaghetti in salted water until al dente. Drain, but don’t rinse. Pasta wants that cling.

Bring it together:

Use tongs to twirl pasta into bowls, then spoon over generous heaps of bolognese. Grate cheese on top like you mean it. Sit down. Eat. Smile.

Common Mistakes and How to Dodge Them

Too watery?
You probably didn’t simmer it long enough. Give it time, lid off for the last bit if needed.

Bland?
It needs salt! And time. Tomatoes need seasoning, and this isn’t a 20-minute sauce—it needs those slow hours to come alive.

Pasta stuck together?
Did you forget to stir it at the beginning? Classic. Or maybe didn’t salt the water. It’s not you. Just stir next time.

Why does it taste sharp?
Tinned tomatoes can be acidic—add a tiny pinch of sugar if it needs rounding off. I do it about 1 out of 3 times, depending on the tin.

Storage and Reheating

Fridge: Keeps 3–4 days easy. Reheat gently on the hob with a splash of water or oil.
Freezer: Oh yes. Portion it out in tubs or freezer bags. Lay them flat to stack!
Microwave: Totally fine—cover it, stir halfway, enjoy your sad desk lunch suddenly being the best part of your day.
Oven: You can turn leftovers into a baked pasta too. Top with cheese, bake at 180°C until bubbly.

Frequently Asked Questions

Can I swap the beef for something else?
Absolutely. Turkey mince, pork, even lentils if you’re going veggie. Just adjust seasoning.

Do I have to cook it for 2–3 hours?
Technically no. But please do. That’s where the magic is.

What if I hate courgette?
Leave it out. Or swap for extra carrot. No one will know. It just melts into the sauce anyway.

Is cheddar okay instead of Parmesan?
Yes, and honestly, I’ve done both. Whatever cheese you love, grate it on. No rules here.

Nutrition Facts (Per Serving)

• Calories: 540
• Fat: 15g
• Carbs: 65g
• Protein: 32g
• Sodium: 360mg
• Sugar: 9g