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Jamie Oliver Spaghetti Bolognese

Jamie Oliver Spaghetti Bolognese

Erin Table for Seven
My go-to midweek meal is Jamie Oliver’s spaghetti bolognese, which doesn’t require hours of boiling but nevertheless yields a beef sauce with large, powerful, nuanced flavors. The recipe I use most often to satisfy my family’s craving for this exquisite semi-homemade spaghetti sauce.
4 from 1 vote
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Course
Cuisine Italian
Servings 4
Calories 361 kcal

Ingredients
  

Bolognese Sauce

  • 1 pound lean ground beef
  • ½ onion finely chopped
  • 1 medium carrot finely chopped
  • 1 stalk celery finely chopped
  • 4 garlic cloves minced
  • 1 (14 ounce) can crushed tomatoes
  • 1 (24 ounce) jar quality marinara sauce I recommend ratios brand
  • 1 ½ teaspoons balsamic vinegar
  • 2 teaspoons dried basil
  • 2 teaspoons chicken bouillon
  • ½ teaspoon sugar to taste
  • 1 teaspoon each of salt, dried oregano, and dried parsley
  • ½ teaspoon dried thyme
  • ¼ teaspoon pepper to taste
  • ¼ teaspoon red chili pepper flakes optional

Add later

  • ¼ cup heavy cream optional

Serve with

  • spaghetti
  • lots of parmesan cheese
  • fresh parsley

Instructions
 

  • Cook the pasta until it is al dente according to the package recommendations. Before draining the pasta, save 12 cups of water.
  • To avoid the noodles from sticking together, toss drained spaghetti with a little olive oil.
  • Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Cook until the beef, onions, carrots, and celery are browned.
  • Sauté the garlic for 30 seconds. If necessary, drain any extra grease.
  • Bring to a boil, then lower to a simmer with the other “Bolognese Sauce” ingredients up to the heavy cream. Cook, uncovered, for 10 minutes, stirring periodically.
  • Continue to boil for 5 minutes or until the sauce reaches the desired consistency. If you like a thinner sauce, add a bit of the leftover pasta water at a time.
  • Serve Bolognese Sauce over pasta and top with Parmesan cheese!

Notes

  • Season the spaghetti with a healthy pinch of salt. This is your one and only opportunity to season your pasta.
  • The meat has to be seasoned with salt and pepper before cooking to create a burst of flavor and reduce the cooking time of the sauce.
  • Put your own spin on this sauce by tailoring it with the addition of your favorite fresh or dried herbs, or even a splash of red wine that may be boiled down before the tomatoes go in.
  • The taste of dried oregano can be enhanced by rubbing it between your palms before applying it.
  • Don’t scrimp on the tomatoes; the higher quality they are, the nicer the sauce will turn out.
  • Longer boiling of the sauce, if possible, will result in a more robust taste.
  • Before adding the tomatoes, add a half cup of wine for added depth of flavor.
  • The bitter sauce can be remedied by gradually adding either 1/8 teaspoon of baking soda or 1/2 teaspoon of sugar until the acidity disappears (tasting as you go).

Nutrition

Calories: 361kcalCarbohydrates: 6gProtein: 21gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 97mgSodium: 688mgPotassium: 426mgFiber: 1gSugar: 3gVitamin A: 2819IUVitamin C: 3mgCalcium: 60mgIron: 3mg
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