DELICIOUSLY EASY SPAGHETTI BOLOGNESE RECIPE | JAMIE OLIVER
This is a great version of the classic Italian Bolognese – reliable, tasty and easy to put together. Brilliant for kids!
Total Time 2 hours
Yield 6
Number Of Ingredients 15
Steps:
- On a chopping board, peel and finely chop the onions, garlic and carrots, then trim and finely chop the celery.
- Pick and finely chop the rosemary leaves, then finely slice the bacon or pancetta.
- Put a large saucepan on a medium-high heat and add 1 tablespoon olive oil.
- Add the bacon, rosemary, garlic and veg, then cook with the lid ajar for 10 to 15 minutes, or until softened and just turning golden, stirring occasionally.
- Stir in the mince, turn the heat up to high and cook for 5 to 10 minutes, or until browned all over,stirring and breaking it up with a spoon as you go.
- Add the tomatoes, tomato purée, vinegar and bay leaves.
- Fill and boil the kettle.
- Crumble in the stock cube and pour in 400ml boiling water.
- Stir well, turn the heat up to high and bring to the boil.
- Season with pepper, reduce to a low heat, then cover and simmer for around 1 hour, stirring occasionally.
- Remove the lid and continue cooking for 15 to 20 minutes, or until thickened and reduced. Meanwhile...
- Re-fill and boil the kettle.
- Carefully fill a large pot three quarters of the way up with boiling water, add a tiny pinch of salt and bring back to the boil.
- Add the spaghetti and cook according to packet instructions – you want to cook your pasta until it is al dente. This translates as ‘to the tooth’ and means that it should be soft enough to eat, but still have a bit of a bite and firmness to it. Use the timings on the packet instructions as a guide, but try some just before the time is up to make sure it’s perfectly cooked.
- Using a microplane, finely grate the Parmesan cheese onto a clean chopping board (if using).
- Once the spaghetti is done, ladle out and reserve a cup of cooking water and keep it to one side, then drain in a colander over the sink.
- Taste the Bolognese sauce and season with a little more pepper or vinegar, if you think it needs it.
- Carefully pick out and discard the bay leaves.
- Put half the sauce into a container, leave to cool, then freeze for another day.
- Stir the spaghetti into the remaining sauce, adding a splash of pasta water to loosen, if needed.
- Divide between bowls and sprinkle with Parmesan cheese (if using), then serve.
Nutrition Facts : Calories 511 calories, FatContent 9.1 g fat, SaturatedFatContent 2.7 g saturated fat, ProteinContent 38.6 g protein, CarbohydrateContent 73.7 g carbohydrate, SugarContent 12 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
BBQ COUNTRY-STYLE RIBS RECIPE: HOW TO MAKE IT
Quick to prep for the slow cooker, this dinner is terrific with a salad and a fresh side. My family practically cheers whenever I make it! —Cheryl Mann, Winside, Nebraska
Provided by Taste of Home
Categories Dinner
Total Time 06 hours 10 minutes
Prep Time 10 minutes
Cook Time 06 hours 00 minutes
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Sprinkle ribs with salt and pepper. Place onion in a 6-qt. slow cooker. Top with ribs. In a large bowl, combine barbecue sauce, maple syrup and mustard; pour over ribs. Cook, covered, on low 6-8 hours or until meat is tender., Transfer meat to a serving platter; keep warm. Pour cooking liquid into a large saucepan; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes or until sauce is thickened. Serve with pork. If desired, sprinkle with onions.
Nutrition Facts : Calories 598 calories, FatContent 21g fat (8g saturated fat), CholesterolContent 131mg cholesterol, SodiumContent 1443mg sodium, CarbohydrateContent 56g carbohydrate (46g sugars, FiberContent 1g fiber), ProteinContent 41g protein.
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