Easy Bolognese Recipe | Jamie Oliver

Easy Bolognese Recipe | Jamie Oliver

August 9, 2019 100 By William Morgan


Hello you lovely people.
Jamie here. So we’re gonna do an incredible classic
family-friendly beautiful ragu. Perfect
as a base for loads of great dishes like
spaghetti bolognaise
lasagne, chilli and cannelloni. It’s
economical.
Filling. Dead easy to knock up in a big
batch and store in the freezer.
Plus it’s a great way to sneak extra
veg into your kids at meal times.
There’s loads more great recipes like
this over on
Family Food Tube right now. Please go and check out our channel after this video.
Right, lets get cracking. We’re gonna get ourselves some Rosemary. Two nice big sprigs.
Grab the stalk
and pull it off. Chop that up and then next to it I’ve got some lovely smoked bacon.
100 grams. I’m just slicing this bacon up.
If you are parent of a baby that’s weaning
you wouldn’t use the bacon because it’s got salt in it. We’ll put a tablespoon of extra
virgin olive oil in a pan,
whack it onto full-whack. Go in with
the rosemary and the smokey bacon.
So that’s the beginning of our story. I’ve got one kilo
of minced beef, and one kilo
of minced pork. Init goes and we’ll just break that up.
If budget is a real issue what you can use is half as much
mince meat. No problem at all, and maybe go in with a
similar amount of
lentils. And honestly sometimes
if you get the method, like I’m going to teach you right, it’s really hard to tell the difference.
Can you see how the water is coming
out of the meat. That’s fine. We’ll keep stirring it
for about 10 minutes until it starts to fry again. Until we get a lovely
lightly golden mince meat. Listen guys
can you hear that? That’s a good sound! If it’s sticking
if it’s sizzling. That means flavour.
And of course if you say that a couple of minutes later that means burnt.
So don’t burn it. Keep your eyes peeled. Now look,
that’s now browning off beautiful. I’m going to rattle a load of my veg
in here. It’s easy, it’s quick and it’s very unformed.
So we’re going to use two onions, four carrots, and zip it up.
Cut that up to the same size as the mine meat.
Go in with the onions. Do exactly the
same. You could
add other things in. A little bit of squash, zucchini, or courgettes
is really, really good. Four sticks of celery.
Lovely colours. Stir all these veggies in.
Intense flavours. It’s going to be absolutely gorgeous. So look, I’m going to stir that
every minute for the next 10 minutes and
then
I’ll add all the wet stuff.
So, have a look at that. This has been cooking, come here. This has been cooking now for about
20 minutes in total. Okay so we’ve really developed flavour.
Go in with two heaped tablespoons
of tomato puree. This is just gonna give
it a lovely depth.
And then we’re gonna go in with four
lovely tins of plum tomatoes. Now, another little tip.
If you want the best, sweetest, most perfect tomatoes, always plums.
As far as regular tomatoes are concerned anything that is not quite perfect
then gets chopped or turned into passata. Fill up your four tins
that are empty with water and it’ll look quite wet when you stir it in, but don’t worry
because that’s gonna simmer now on a gentle heat
for about one and a half hours/two hours
and that will reduce down.
The plum tomatoes will just naturally
break up when you give it a little stir.
And you’re gonna create the most wonderful, beautiful
robust ragu sauce.
Remember we’ve made twice as much as we need. That’s you know, possibly another
ten meals.
You can bag it up in the freezer for months. Just run it under the tap and plop it
out of this bag into a pan and you can reheat it in minutes. Minutes, minutes, minutes.
Brilliant little tips. don’t forget to label it.
Squeeze the air out.
The thinner it goes, the
quicker it’s gonna freeze and the quicker you can reheat it.
Okay, so we’ll zip it up like that. Let it go to room temperature,
and then actually put it in the freezer shelf just like that.
Okay and then it’ll go super hard and then you can rack it up.
Almost like a library of kind of edible books. Really good little tip.
That is my classic humble family ragu. My guys
love it. I hope you love it. If you want the
recipe
hit the link below. Somewhere down there there will be a recipe. Also guys
we’ve just launched a new channel, and that’s the Family Food Tube channel.
Hit the link now. Hit the link. And go subscribe
if you’re a parent and that channel is
all about doing recipes
and talking to parents and really trying to help them make
being a great parent and cooking beautiful fresh food. Easier,
and better. But guys until next time. Thank you very much.
Bye!
I’ve used this Ragu to make a dead easy lasagne
over on Family Food Tube. Your family
will love it. Hit the box on the screen
or
follow the link in the description box
below to watch it right now.