Easy Bolognese Recipe | Jamie Oliver



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31 COMMENTS

  1. 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

  2. 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 sauce, is meaty, rich, creamy and you cannot even tell there are tomatoes in it. You can definitely tell the difference from a sauce that was only simmered 2 hours for example (even though the meat is cooked and not tough), you can cut corners but the result is not the same. Oh, and it is not served with spaghetti, but with wider pasta like tagliatelle or fettuccine.

    There are variations of course according to the region, personal preferences, but the main idea is the same. This is too far from tradition to be called that. It's like making spaghetti with a cream/bacon sauce and calling them "carbonara" (spoiler, carbonara do not have any cream).

    I was never able to get why people make Italian food for example but do not go trough the small effort of informing themselves what is considered authentic? They either don't care, or purposely change things and I get it, people have different tastes in different regions but don't call it that which it is not. If I am going to an Italian restaurant and I order pasta with ragu alla bolognese, I would be very disappointed to get spaghetti with a sauce floating in tomatoes.

  3. 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!

  4. 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.

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

  6. 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 Coast so, they didn't use garlic in their ragus. Gennaro teaches Jamie so he doesn't' use garlic.They are all great recipes but try them with and without garlic, basil and chilli. It gives you more variety. My tip: you don't have to use expensive extra virgin olive oil in these dishes. Ordinary olive oil will do. Save the really good oils for salad dressings, vinegarettes etc. EVOO has too low a flash point (temp.) so it's not good for frying plus you loose the wonderful, subtle tastes of the EVOO.

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