SUN COCKTAIL RECIPES

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COCKTAIL RECIPES | BBC GOOD FOOD



Cocktail recipes | BBC Good Food image

Serve these fan-favourite cocktails at your next party. See our best ever classic cocktails, including cosmopolitans, old fashioneds, mojitos and martinis.

Provided by Good Food team

Categories     drinks

Number Of Ingredients 1

BEST SPAGHETTI BOLOGNESE RECIPE | EASY GUIDE - JAMIE OLIVER



Best spaghetti Bolognese recipe | Easy guide - Jamie Oliver image

This ultimate pasta recipe is a total classic, delicious, and super-easy to knock together.

Total Time 1 hours 15 minutes

Yield 6

Number Of Ingredients 12

2 cloves of garlic
1 onion
2 sprigs of fresh rosemary
6 rashers dry-cured higher-welfare smoked streaky bacon
olive oil
500 g minced beef
200 ml red wine
1 x 280 g jar of sun-dried tomatoes
2 x 400 g tins of plum tomatoes
500 g dried spaghetti
Parmesan cheese
extra virgin olive oil

Steps:

    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Peel and finely chop the garlic and onions, pick and finely chop the rosemary, then finely slice the bacon.
    3. Heat a splash of oil in a casserole pan on a medium heat, add the bacon, rosemary, garlic and onion and cook for 5 minutes, or until softened, stirring occasionally.
    4. Add the minced beef, breaking it apart with the back of a spoon, then cook for 2 to 3 minutes, or until starting to brown, then pour in the wine. Leave to bubble and cook away.
    5. Meanwhile, drain and tip the sun-dried tomatoes into a food processor, blitz to a paste, then add to the pan with the tomatoes. Stir well, break the plum tomatoes apart a little.
    6. Cover with a lid then place in the oven for 1 hour, removing the lid and giving it a stir after 30 minutes – if it looks a little dry at this stage, add a splash of water to help it along.
    7. About 10 minutes before the time is up, cook the spaghetti in boiling salted water according to the packet instructions.
    8. Once the spaghetti is cooked, drain, reserving a mugful of cooking water, then return to the pan with a few spoons of Bolognese, a good grating of Parmesan and a drizzle of extra virgin olive oil.
    9. Toss to coat the spaghetti, loosening with a splash of cooking water, if needed.
    10. Divide the spaghetti between plates or bowls, add a good spoonful of Bolognese to each, then serve with a fine grating of Parmesan.

Nutrition Facts : Calories 618 calories, FatContent 15.6 g fat, SaturatedFatContent 5.7 g saturated fat, ProteinContent 37.6 g protein, CarbohydrateContent 78.5 g carbohydrate, SugarContent 12.3 g sugar, SodiumContent 2.4 g salt, FiberContent 3.2 g fibre

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BEST SPAGHETTI BOLOGNESE RECIPE | EASY GUIDE - JAMIE OLIVER
This ultimate pasta recipe is a total classic, delicious, and super-easy to knock together.
From jamieoliver.com
Total Time 1 hours 15 minutes
Cuisine italian
Calories 618 calories per serving
    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Peel and finely chop the garlic and onions, pick and finely chop the rosemary, then finely slice the bacon.
    3. Heat a splash of oil in a casserole pan on a medium heat, add the bacon, rosemary, garlic and onion and cook for 5 minutes, or until softened, stirring occasionally.
    4. Add the minced beef, breaking it apart with the back of a spoon, then cook for 2 to 3 minutes, or until starting to brown, then pour in the wine. Leave to bubble and cook away.
    5. Meanwhile, drain and tip the sun-dried tomatoes into a food processor, blitz to a paste, then add to the pan with the tomatoes. Stir well, break the plum tomatoes apart a little.
    6. Cover with a lid then place in the oven for 1 hour, removing the lid and giving it a stir after 30 minutes – if it looks a little dry at this stage, add a splash of water to help it along.
    7. About 10 minutes before the time is up, cook the spaghetti in boiling salted water according to the packet instructions.
    8. Once the spaghetti is cooked, drain, reserving a mugful of cooking water, then return to the pan with a few spoons of Bolognese, a good grating of Parmesan and a drizzle of extra virgin olive oil.
    9. Toss to coat the spaghetti, loosening with a splash of cooking water, if needed.
    10. Divide the spaghetti between plates or bowls, add a good spoonful of Bolognese to each, then serve with a fine grating of Parmesan.
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