This easy and delicious Pasta Bolognese from Jamie Oliver is the perfect quick meal for any night. With tender beef, smoky bacon, and rich tomatoes, it’s a hearty dish you can make using simple, everyday ingredients. Top it off with a generous sprinkle of Parmesan for extra flavor!
Ingredients Needed
- 2 cloves of garlic
- 1 onion
- 2 sprigs of fresh rosemary
- 6 rashers of dry-cured higher-welfare smoked streaky bacon (approx. 200g / 7 oz)
- Olive oil
- 500g (1 lb) minced beef
- 200ml (¾ cup) red wine
- 1 x 280g (9.9 oz) jar of sun-dried tomatoes
- 2 x 400g tins of plum tomatoes (2 x 14 oz cans)
- 500g (1 lb) dried spaghetti
- Parmesan cheese
- Extra virgin olive oil
How To Make Pasta Bolognese
- Preheat the oven: Preheat the oven to 180ºC/350ºF/gas 4.
- Prepare the ingredients: Peel and finely chop the garlic and onions, pick and finely chop the rosemary, then finely slice the bacon.
- Cook the base: Heat a splash of olive oil in a casserole pan over medium heat. Add the bacon, rosemary, garlic, and onion, and cook for 5 minutes, or until softened, stirring occasionally.
- Brown the beef: Add the minced beef, breaking it apart with the back of a spoon. Cook for 2 to 3 minutes until it begins to brown. Pour in the red wine and let it bubble, cooking away.
- Add the tomatoes: Drain the sun-dried tomatoes and place them in a food processor. Blitz them into a paste and add this to the pan with the plum tomatoes. Stir well, breaking up the plum tomatoes.
- Cook in the oven: Cover with a lid and place the pan in the oven for 1 hour. Stir halfway through and add a splash of water if the sauce looks too dry.
- Cook the pasta: About 10 minutes before the sauce is finished, cook the spaghetti in boiling salted water according to the packet instructions.
- Combine the pasta and sauce: Once the spaghetti is cooked, drain it, reserving a mugful of the cooking water. Return the spaghetti to the pan, add a few spoons of Bolognese sauce, a good grating of Parmesan, and a drizzle of extra virgin olive oil. Toss to coat, loosening with the reserved cooking water if needed.
- Serve: Divide the spaghetti between plates, top with a generous spoonful of Bolognese, and finish with a fine grating of Parmesan.
Recipe Tips
- Don’t skip the oven step: Letting the sauce cook in the oven makes the flavors more intense. Be sure to stir halfway through to avoid it drying out.
- Add pasta water to loosen the sauce: When mixing the cooked pasta with the Bolognese, add a splash of the reserved cooking water. This helps the sauce coat the spaghetti better.
- Grate Parmesan just before serving: Freshly grated Parmesan has a stronger, more flavorful taste than pre-grated cheese, and it melts beautifully over the hot pasta.
- Adjust the wine and tomatoes to taste: If you prefer a richer sauce, use a bit more wine or sun-dried tomatoes. Taste as you go and add extra seasoning if needed for the perfect flavor balance.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Pasta Bolognese cool to room temperature. Then, transfer it to an airtight container and refrigerate for up to 3 days.
- Freeze: After cooling, place the Bolognese in a freezer-safe container and freeze for up to 3 months. To thaw, leave it in the fridge overnight before reheating.
- Reheat: Place the Bolognese in a pan over medium heat. Stir occasionally and cook for 5-7 minutes, adding a splash of water if needed to loosen the sauce.
Nutrition Facts
Serving Size: 1 serving (433g)
- Calories: 415
- Total Fat: 16g
- Saturated Fat: 6g
- Cholesterol: 80mg
- Sodium: 1391mg
- Potassium: 1206mg
- Total Carbohydrate: 35g
- Dietary Fiber: 7g
- Sugars: 15g
- Protein: 31g
Try More Jamie Oliver Recipes:
- Jamie Oliver Sausage Pasta
- Jamie Oliver Tuna Pasta Bake
- Jamie Oliver Chicken Rogan Josh
- Jamie Oliver Chicken Milanese
Jamie Oliver Pasta Bolognese
Description
This easy and delicious Pasta Bolognese from Jamie Oliver is the perfect quick meal for any night. With tender beef, smoky bacon, and rich tomatoes, it’s a hearty dish you can make using simple, everyday ingredients. Top it off with a generous sprinkle of Parmesan for extra flavor!
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 180ºC/350ºF/gas 4.
- Prepare the ingredients: Peel and finely chop the garlic and onions, pick and finely chop the rosemary, then finely slice the bacon.
- Cook the base: Heat a splash of olive oil in a casserole pan over medium heat. Add the bacon, rosemary, garlic, and onion, and cook for 5 minutes, or until softened, stirring occasionally.
- Brown the beef: Add the minced beef, breaking it apart with the back of a spoon. Cook for 2 to 3 minutes until it begins to brown. Pour in the red wine and let it bubble, cooking away.
- Add the tomatoes: Drain the sun-dried tomatoes and place them in a food processor. Blitz them into a paste and add this to the pan with the plum tomatoes. Stir well, breaking up the plum tomatoes.
- Cook in the oven: Cover with a lid and place the pan in the oven for 1 hour. Stir halfway through and add a splash of water if the sauce looks too dry.
- Cook the pasta: About 10 minutes before the sauce is finished, cook the spaghetti in boiling salted water according to the packet instructions.
- Combine the pasta and sauce: Once the spaghetti is cooked, drain it, reserving a mugful of the cooking water. Return the spaghetti to the pan, add a few spoons of Bolognese sauce, a good grating of Parmesan, and a drizzle of extra virgin olive oil. Toss to coat, loosening with the reserved cooking water if needed.
- Serve: Divide the spaghetti between plates, top with a generous spoonful of Bolognese, and finish with a fine grating of Parmesan.
Notes
- Don’t skip the oven step: Letting the sauce cook in the oven makes the flavors more intense. Be sure to stir halfway through to avoid it drying out.
- Add pasta water to loosen the sauce: When mixing the cooked pasta with the Bolognese, add a splash of the reserved cooking water. This helps the sauce coat the spaghetti better.
- Grate Parmesan just before serving: Freshly grated Parmesan has a stronger, more flavorful taste than pre-grated cheese, and it melts beautifully over the hot pasta.
- Adjust the wine and tomatoes to taste: If you prefer a richer sauce, use a bit more wine or sun-dried tomatoes. Taste as you go and add extra seasoning if needed for the perfect flavor balance.
Jamie Oliver Pasta Bolognese