Easy Bolognese Recipe | Jamie Oliver



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31 Comments on "Easy Bolognese Recipe | Jamie Oliver"

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Thorsten Pehlke
Guest

Did i missed it or is there no seasoning? Missing the red vine and tomato puree is preferably sweatened off as well?

LadyV
Guest

Use reusable containers and save the plastic?

Patrick Adams
Guest

It's good but it's not Gennaro good…..hahaha?

MegaShuckle
Guest

well that looks more like a bolognese?

Aiden Snyder
Guest

could you use peppers in the mix?

Pursuing Ancient Paths
Guest
Pursuing Ancient Paths

no garlic eh??

Nikolas Salter
Guest

By the way, I love that you're making videos now that hold people's budgets into account… thank you for feeling our struggle?

Sonia Coad
Guest

Can I make a suggestion, don't put it into bags when it is still HOT, the bags broke and melted?

Nikolas Salter
Guest

How are you such a good man??

George Mason
Guest

Celery in Ragu? I'd think the celery would give it a wierd stringy texture.?

M30WMAN
Guest

i keep getting oily ragu…?

Bill Halliwell
Guest
I was trained by Italian cooks and 'nonnas', they all used garlic, basil and a little pepperonchini in their ragus These lovely people were from Umbria and Sicily. Neither Jamie or Gennaro use garlic in their ragus, I've just checked three of his recipes. Here's the thing with old-style, authentic Italian cooking. They used whatever ingredients were local. If there were pigs, they ended up in the ragus; if there was garlic they used garlic, (which was more popular in the southern parts of Italy and Sicily). Likewise with pepperonchini (chilli), again more prevalent in the south. Gennaro is from the Amalfi… Read more »
Jung Lee
Guest

come back after you get a michelin star?

david siangga
Guest

no wine??

Larry David
Guest

You've got lasagne links to this video rather than bolognese.?

Saruman The White
Guest

Cook vegetables first or cook meat first? Just interested in what the pros here might think :)?

Slackboy72
Guest

Where's the milk??

Jonathan Laedke
Guest

I am really misding the red wine in there… And me personaly i like to cook it with a little bit of stock. But its a great recipe anyways! Keep up the great work?

RayDelmonico
Guest

…no seasoning?…
what happened to salt and pepper and garlic??

Alexandru Lapugean
Guest
Not a bad recipe by any means, but this is simply not "ragu alla bolognese". Contrary to popular belief, traditional "ragu alla bolognese" has little to no tomatoes (only a bit of tomato paste/puree to add another depth of flavor) and is made from pancetta (Italian dry cured pork belly) and minced beef, no minced pork. As vegetables, it does indeed have onion, carrots and celery, but the mix, together with the meat is slowly simmered in wine, milk, plus additional stock if needed for 3…4 hours. Only then the meat has a chance to break down and the resulting… Read more »
Gabriele Ciciriello
Guest

if this is ragù i'm the queen elizabeth?

Sniper5354
Guest

Hi Jamie, should I use a braiser or a Dutch oven? I have both and they have the same volume. How would the diameter to height ratio affect the cooking of Bolognese sauce? Thank you!?

ch282
Guest

ooooh. mmmmh.?

David Ly
Guest

"A library of edible books" sounds amazing!?

Leszek Chru?ciel
Guest

sma?ysz na oliwie extra? dno dupa itp a po angielsku ?eby? zakapowa? ASS?

Jordan Rawi
Guest

i would have flipped out if someone wiped my lens with a dirty tea towel?

Heidi Mueller
Guest

No spices, except rosemary??

chris stephens
Guest

I cooked this meal today 3/1/17 and the family loved it. top class Jamie and Jules thanks so much?

napa modesto
Guest

A meat library in the fridge? Brilliant!?

john coelho
Guest

if you add sauce in the beginning when ground meat is red won't it add more flavour into the meat soaking into it more just a question it would still cook.?

preuton
Guest

No garlic, red wine??

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