Jamie Oliver Bolognese Spaghetti Recipe [GUIDE]

Jamie Oliver’s Bolognese Spaghetti isn’t your typical Bolognese. It’s a hearty, rich and comforting twist on the classic Italian pasta dish. What makes his version stand out is the fresh, vibrant approach he takes with the ingredients. He’s all about using quality meats, fresh herbs and simple techniques to bring out the best in every flavor. Instead of just a traditional meat sauce, Jamie’s Bolognese is a slow-cooked masterpiece that builds deep flavors as it simmers. His version keeps things classic but adds a bit of his signature flair, using a variety of vegetables, a splash of red wine and the perfect amount of seasoning.

Jamie Oliver Bolognese Spaghetti Recipe

Ingredients Needed

To bring Jamie’s Bolognese to life, you’ll need a mix of everyday ingredients and a few that add depth to the sauce. Here’s what you’ll need:

• Olive oil – A good drizzle to start the sauce off right.
• Pancetta or bacon – This gives the sauce a savory, smoky base.
• Onion, carrot and celery. The holy trinity of vegetables that form the backbone of the sauce.
• Garlic – Adds that lovely aromatic punch.
• Ground beef (or a mix of beef and pork). The heart of any Bolognese. The fat in the meat helps the sauce stay rich.
• Red wine – This is key for deglazing the pan and adding a deep flavor.
• Tomato paste – It intensifies the tomato flavor.
• Canned tomatoes – Crush them to make a sauce base that’s smooth and full of tomato goodness.
• Herbs like thyme and bay leaves. To give it that earthy aroma.
• Milk or cream – This rounds out the acidity of the tomatoes and makes the sauce silky.
• Parmesan cheese – A must for serving. Grated, it adds an extra layer of umami.
• Spaghetti – Of course! The pasta is the final touch, something simple that lets the sauce shine.

Equipment Needed

You won’t need anything too fancy here, just the basics that you’d expect for making a hearty pasta dish:

• Large skillet or Dutch oven. This will be used to brown the meat and cook the sauce.
• Wooden spoon – Perfect for stirring and scraping up all those flavorful bits that get stuck to the pan.
• Large pot – To boil your spaghetti. You want a big pot so the pasta has room to move around.
• Grater – To finely grate your Parmesan cheese before serving.
• Lid – If you’re simmering the sauce for a longer time, you’ll want a lid to cover it so it doesn’t splatter everywhere.

How To Make Jamie Oliver’s Bolognese Spaghetti

This isn’t a dish you rush through. It’s all about taking your time to build the flavors.

1. Prepare the veg: Start by finely chopping your onion, carrot and celery. You want them diced small so they cook down nicely into the sauce.
2. Fry the pancetta: In your skillet, heat up a bit of olive oil and cook the pancetta until it crisps up. This will release all that smoky goodness into the oil.
3. Add the vegetables: Toss in your chopped veggies and cook them for about 10 minutes. Stir occasionally until they soften and start to caramelize.
4. Brown the meat: Add the ground meat to the pan, breaking it up with your spoon. Let it brown but don’t rush this step! The deeper the browning, the richer the sauce will taste.
5. Deglaze with wine: Once the meat is browned, pour in the red wine and let it cook for a few minutes. The wine will lift all those crispy bits from the bottom of the pan.
6. Add tomatoes: Stir in the tomato paste and canned tomatoes. Break the tomatoes down as they cook to create a smooth sauce. Add a couple of bay leaves and some fresh thyme to bring in that herbal flavor.
7. Simmer: Reduce the heat and let the sauce simmer for at least an hour but the longer, the better. If it starts to dry out, you can add a splash of water or stock.
8. Finish the sauce: Towards the end, stir in a bit of milk or cream to mellow out the acidity of the tomatoes and give the sauce a creamy consistency.
9. Cook the pasta: While the sauce is simmering, bring a large pot of salted water to a boil and cook your spaghetti according to the package directions. Drain and save a little pasta water to toss with the sauce later.
10. Combine: Toss the spaghetti in the sauce, adding some of that reserved pasta water if needed. You want the pasta to soak up that rich, savory sauce.
11. Serve: Plate the pasta and grate fresh Parmesan on top. You can even sprinkle a few fresh basil leaves if you like.

What I Learnt

Making Jamie Oliver’s Bolognese Spaghetti taught me a few things about cooking with patience and flavor layering. The biggest lesson? The longer you cook, the better the flavors meld together. The slow simmering process brings out the richness of the tomatoes and meat while the splash of milk or cream softens the acidity, making the sauce more balanced and luxurious.

I also learned that simple ingredients can make a huge difference. Things like the pancetta, the fresh herbs and the quality of the tomatoes really shine through. It’s easy to forget that a little extra time and attention can elevate a basic dish into something extraordinary.

Lastly, I discovered how the whole process is a bit like storytelling. Every step builds on the last and when it all comes together, you get something hearty and full of character. Every bite is a reminder of the time spent crafting it.

Recipe Tweaks For Jamie Oliver’s Bolognese Spaghetti

Jamie Oliver’s Bolognese is already packed with flavor but there are plenty of ways you can tweak the recipe to suit your taste or to shake things up a bit.

1. Add More Veggies

   While Jamie’s version uses onions, carrots and celery, try sneaking in other veggies like bell peppers, zucchini or mushrooms. They’ll add extra layers of flavor and make the dish even more hearty.

2. Change the Meat

   Typically, beef is the star of a traditional Bolognese but feel free to swap it out for ground turkey, pork or even lamb if you’re craving something different. You could also try a plant-based substitute like lentils for a vegetarian twist.

3. Upgrade the Tomatoes

   Instead of just canned tomatoes, consider using a mix of fresh tomatoes and a little tomato paste for a richer, more intense flavor. If you like a touch of sweetness, add a splash of balsamic vinegar or a small spoonful of honey.

4. Seasonings & Herbs

   Jamie’s Bolognese calls for simple seasonings like salt, pepper and basil. If you want to elevate the flavors, add a pinch of crushed red pepper flakes for heat or try fresh oregano, thyme or rosemary. A few fresh bay leaves can deepen the flavor as it simmers.

5. Wine Upgrade

   Instead of white wine, try using red wine for a more robust, richer sauce. If you prefer non-alcoholic versions, vegetable stock or even a splash of balsamic vinegar can work in its place.

6. Simmer Longer

   The longer the sauce cooks, the more depth of flavor you’ll get. If you’ve got the time, let it simmer for an extra hour or two. The flavors meld together and the sauce gets more luscious.

Storage Tips For Leftovers

Bolognese spaghetti is the kind of dish that tastes even better the next day, so you’re likely going to have leftovers. Here’s how to store them:

1. Let It Cool First

   Never put hot food straight into the fridge. Allow the Bolognese to cool down at room temperature for about 30 minutes. This prevents condensation from building up in the container and keeps your sauce from becoming watery.

2. Airtight Containers Are Key

   Store your Bolognese in airtight containers to keep it fresh for up to 3-4 days in the fridge. Make sure the pasta and sauce are stored separately to avoid soggy noodles.

3. Freeze for Later

   If you’ve made a big batch and won’t eat it all in a few days, freeze the sauce in portions. Place it in freezer bags or airtight containers and label them with the date. It will last up to 3 months in the freezer. When you’re ready to eat, just defrost overnight in the fridge or heat it directly from frozen on the stove.

4. Reheating

   When reheating, add a splash of water or a bit of olive oil to keep the sauce from drying out. Heat gently over low heat so the flavors don’t burn off. If reheating pasta, consider giving it a quick toss in a hot pan with a little butter or oil to revive it.

What To Eat With Jamie Oliver’s Bolognese Spaghetti?

Jamie’s Bolognese is a complete dish on its own but adding sides can make it even more satisfying. Here are a few ideas:

1. Garlic Bread

   You can never go wrong with garlic bread. It’s the perfect accompaniment to mop up any extra sauce left on your plate. You can even sprinkle some parmesan on top for an extra cheesy bite.

2. Fresh Salad

   A crisp, refreshing salad with arugula, spinach or mixed greens works really well. Dress it lightly with olive oil, lemon juice, salt and pepper to balance the rich flavors of the Bolognese.

3. Roasted Vegetables

   If you want to add more veggies, roasted carrots, zucchini and bell peppers pair beautifully with the meaty sauce. The sweetness from the caramelized vegetables contrasts nicely with the savory Bolognese.

4. Cheese

   Of course, no pasta dish is complete without a sprinkle of cheese. Grate some fresh Parmesan or Pecorino Romano over your Bolognese for that salty, nutty finish. If you want something a little creamier, a dollop of ricotta or mascarpone on top adds richness.

5. Wine Pairing

   To enhance the experience, pair the meal with a glass of wine. A medium-bodied red like Chianti or Sangiovese is a classic pairing with Bolognese. For something lighter, a dry white like Pinot Grigio can complement the dish without overpowering it.

FAQs

How Long Does Jamie Oliver’s Bolognese Spaghetti Take To Cook?

It takes about 1 hour to cook, with 30 minutes of simmering time.

Can I Use Ground Turkey Instead Of Beef For Jamie Oliver’s Bolognese?

Yes, you can swap ground turkey for a lighter option. Just make sure to adjust the seasoning a bit.

What’s The Best Pasta To Use With Jamie Oliver’s Bolognese Sauce?

Spaghetti is perfect, but you can also go for pappardelle or fettuccine if you prefer something wider.