Easy Bolognese Recipe | Jamie Oliver
Vložit
- čas přidán 6. 06. 2015
- If you're a parent you'll love our new channel dedicated to help you feeding your family: jamieol.com/FamilyFoodTube. We've got great meals for all ages to save you time, money and get the good stuff into your kids. Things like this simple and versatile ragu recipe which is the base for Jamie's Family lasagne : • Easy Family Lasagne | ...
What's Family Food Tube all about? • Video
Plus there is a brand new website with loads of recipes for all ages and occasions - weaning to teens, breakfasts to batch cooking plus fun stuff too. It's right here and it's all free: www.jamieoliver.com/familyfood
We need YOUR help to shape this channel so please get involved and let us know what you want to see and if you have any great ideas for recipes of your own: jamieol.com/FamilyFoodFacebook
FULL RECIPE : jamieol.com/LasagneRecipeYT
Links from the video:
Lasagne | • Easy Family Lasagne | ...
Family Foodtube | www.jamieoliver.com/familyfood
For more nutrition info, click here: jamieol.com/D3JimM
Jamie Oliver's Food Tube | jamieol.com/M2xkcF
Subscribe to Food Tube | jamieol.com/kLO4Xo
Twitter: jamieol.com/wY1ZTB
Jamie's Recipes App | jamieol.com/E0TVBd
Tumblr: jamieol.com/6BR1lT
Facebook | jamieol.com/sZmG6S
More great recipes | www.jamieoliver.com
#FOODTUBE
x - Jak na to + styl
Ingredients
2 onions
4 carrots
4 celery sticks
2 sprigs of rosemary
100g bacon (pancetta or smoked bacon)
1 kilo minced beef
1 kilo minced pork
2 heaping tablespoons tomato puree
4x 400g tins of San Marzano plum tomatoes or 2x 800g tins instead
Instructions:
1: Heat a large pot or Dutch oven on medium heat and add some olive oil. Chop the rosemary leaves and bacon and add it in.
2. After 5 minutes of cooking the bacon add the beef and pork and cook for 10 minutes or until browned stirring constantly
3 cut the onions, carrots and celery in a food processor until chopped as fine as the meat and add, then cook for 10 more minutes stirring constantly
4. Add the tomato puree and cook for 1 to 2 minutes to eliminate some of that tartness then add the 4 tins of tomatoes (you can add them whole, chop them up, or blend them until completely smooth) once the tomatoes go in; fill all 4 tins with water, add and cook for 1.5 to 2 hours stirring occasionally. If at any point the sauce starts to lose too much liquid, add 500ml of boiling water.
Thx
thankyou!
Thank you
Thank you
How many meals does it make? There's enough meat to feed 10 or 12 but there's only enough tinned tomatoes to feed 4 or 5. The ratio's seem off?
Broke ass student tube would be great. Shout out to packet noodles.
Eliot Slevin LOL
Yessss please
+1
Eliot Slevin YES please!!!
Check out the brothers green!!! :D they do amazing student food!
2:54 did he really just wipe a camera lens with his dishcloth.....the cameraman must've died inside
Probably a glass screen in between. Photographers are tricky.
Looks staged to me tbh
@@MargaritaMagdalena does it matter?
@@m.oskam92 Maybe it doesn't
😂
Outrageous, Jamie! I'm always cooking for my family by your receipts. And they love it.
Respect!
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.
THis answer was great- I was wondering about garlic!
G'day Dr Dan and Moxy, Don't get me wrong, I love big hits of chilli and loads of garlic but I also have a deep appreciation for the food styles of the northern parts of Italy too where, often, chilli won't be used at all and any cooked garlic, even tiny bits are removed from the dish. If you like old style French food, as I do, then you have to love the Italian cuisine from the north. It was, after all, an Italian Princess who married a French King and brought with her fifty, yes, 50 Italian chefs so, going way back, there is a strong Italian influence to French cooking... but let's not go there, the French tend to get a bit stroppy when that topic comes up. Thank you both for your comments. Cheers, BH.
Bill Halliwell what about the wine Gennero uses in his recipe? For Jamie's recipe, could you use a 3 tins of water and one tin of wine instead?
Bill Halliwell This recipe in the video seems like it will be very bland to me. I mean he doesn't even add any salt, pepper, garlic, or any kind of herbs but rosemary.
Look up Gordon Ramsays recipe for this type of sauce. He's recipe is awesome, he makes it the way real Italians make it.
However, I don't add carrots to mine, and I also add 2 or 3 bay leafs, and basil. It's like basil was made to go with any type of tomato based sauce. Lol.
Bill Halliwell z
By the way, I love that you're making videos now that hold people's budgets into account... thank you for feeling our struggle
I think he's reeeeeally feeling our struggle now lmao.
Haha
Get a job bruv!
@@leonel1717Plenty of people with jobs who are still struggling, especially now a few years later
There was always something lacking in my wife's Bolognese. The meat flavour was always there and it tasted like almost raw meat with tomato puree. I thought I will it it for the rest of my life but this, this changed everything. I do my Bolognese this way now and every time the taste is sublime. I whole-heartedly implore you to try it.
hahahahahaha, still doing it totally wrong way then.
“Almost like a library of edible books” 😂😂
So much love for this man, always so easy to watch and learn from.
Variations & tips:
- Lightly brown the onions with the herbs and pancetta / bacon before adding the meat
- Use same volume of red / white wine instead of one or two of the tins of water
- Other seasoning: bay leaves (4/6 leaves), garlic (lots), fish sauce, coriander seeds, peperoncino (chopped), whole or quartered lemon (remove pips), ground nutmeg at the end.
- Other veg: peas
- Try without tomatoes, lots of cumin (seed and ground) and white wine
- Use as pastry filling
David M Grech chill with the wine u alcoholic
David M Grech Agreed..except for the wine. I never really liked Bolognaise with wine in it...makes it taste French
Was just about to say "why not fill the tins with red wine?"
how about one tin filled with wine and one with water. Reconcile in the internet and bow before the highly father tim berners lee
Fanculo te e la pancetta
Nothing better than having a freezer stocked with things like an epic ragu!
What are you doing here? Go make your own ragu
Donal Skehan o
Good to see you here, Donal 😄😙
I am happy to see u here Donal😍😍 I am a really big fan of yours😍😍😍
Jamie puts bacon in it. Please get him some professional help.
Made this yesterday. So simple and came out phenomenal.
this is my favorite recipe in the whole world. even my kid loves it. it freezes well and feeds many
What kind of family is best for use in this ragu?
A flavorful one.
schmobot a betraying one, the one which treats you well only when they need money from you.
a rude one.
schmobot an Italian
a dysfunctional one....so that's pretty much every one.
I cooked this meal today 3/1/17 and the family loved it. top class Jamie and Jules thanks so much
Querido Jaime Oliver, muchas gracias por poner subtítulos en español, soy de México y ya no te veo en tv.pero ahora estoy feliz de verte en CZcams, me encantan tus recetas te veo desde antes de que te casaras, te admiro ya que tu vida es muy inspiradora para mi, felicidades por tu hermosa familia, que Dios les bendiga y les guarde siempre, bendiciones y saludos desde México 🇲🇽
Looks amazing!!! Will definitely be trying this
Love all your recipes. I'm cooking this up right now for my family ☺
How did it go?
Wonderful and easy recipe. It is so nice and convenient
to have homemade ragu available in the freezer. TFS :)
Wow that's a big batch! I love the way Jamie Cooks - I learn a lot.
I love this, its been my go-to dinner for months
this is amazing as always! thanks Jamie!!
Such a great idea! If you could share more freezer meal ideas that would be great for those of us who can't always cook on a daily basis. Thanks so much!
i made it it is incredibly delicious! 100% recommend!
I'm so going to make this put my own spin on it and make a video this week. Thanks for a great base to what I know with be an amazing Ragu
Best bolognes sauce I have ever made. Thank you!! My family loved it and it was easy and a lot faster that lots of other recipes I found.
My family is italian and I learned to cook with them. Although I admire Jamie and his recipes I know that he needed to put salt and pepper, bay leavesand garlic.
My family is italian
Yes, I added bay leaves and garlic to the mix. Salt comes with the bacon I think. Extra Salt and Pepper to taste after the cooking.
Wine is missing!
Wine, basil, garlic, paprika, bay leaves and obviously a bit of S + P.
You don't put bay leaves in ragù, let alone garlic. The base is olive oil, carrots, celery, onion. Then you put beef and pork (minced) you let them cook together for ~15/20 mins. Then you put some white wine and you let it evaporate. If you like it, you can also add some milk and let it cook 5 mins more (after the wine evaporates). Then you add the sauce (it is better to use peeled tomatoes) and you let everything cook together for 3 hours. Just a few minutes before it is ready, add a little bit of milk again if you like then let it evaporate.
Great recipe, thank you for sharing.
Such a pleasure watching you cook Mr. Jamie Oliver. I subscribed straight off as I appreciate your fun, thoughtful, and entertaining approach. It is not often you see videos that offer advice about budget and recipe alternatives with such understanding and humility. These things are so important to some. A truly wonderful video to watch, thank you sir.
Jamie's take is a very simple and effective recipe. :) I like mine by drying the diced vegetables first before the meat, adding white wine, milk and chicken broth seperately on to the fried meat until they all reduce and then adding the tomato product for a nice and patient simmer. Takes more time but man does that flavour change you.
Oh my gosh! I just made this and it's amazing :)
Great clasic recipe! Thanks 😊
i made this in a slow cooker, fantastic ! full of flavors....
Real Bolognese doesn't need rosemary. Roast the vegetables [3 diced carrots, 3 diced celery stalks, 1 chopped red or brown onion] and the meat in some extra virgin olive oil (use 500g minced pork, 300g minced beef and 200g minced veal) until slightly browned and break up the meat until there are no more big chunks, deglaze it with a cup or two of red wine and reduce it at least until the alcohol is gone, then add 1 liter tomato sauce/passata , 150 grams of tomato puree and 400 grams of peeled canned tomatos. Then fill up with two cups of water. Boil at low heat until it reduced to it's original consistency and repeat that until you've cooked the ragu for at least four hours.
Add a cup of milk at the end and cook it for another 10 minutes. If it lacks binding, save some water from the pot where you cooked the pasta and add it the last time you would fill up instead of normal water.
Season to taste with salt and pepper. A little pecorino on top and there's your original bolognese pasta.
Personally, i like to roast the tomato puree a bit with the veggies.
Also, if you wanna stay true to the original recipe from bologna, don't serve it with spaghetti. Use thick pasta like tagliatelle or pappardelle.
they dont do pecorino in bologna, thats a roman cheese
Followed your recipe yesterday. Turned out excellent. Also did your roasted potatoes with balsamic vinegar, also excellent.
Looks really great, thank you for this
didn't click at this at first because celebrity chefs always have a lot of spices but happy to see how truly simple this is!
I felt touched when you mention people's budgets. You are an inspiration. May God bless you.
Bacon and extra Virgin oil is exspensive not minced meat, especially the pork. And you are gonna eat it later gir a rainy day anyway
0:55 whack it onto full whack lol
Smurf me some smurf.
Have tried this method with fewer amounts of the ingredients mentioned and it turned out great! I believe I added some garlic and passata di pomodoro
As I don't eat meat I have tried it substituting vegan mince for the minced meat. Works brilliantly. Very versatile recipe, excellent
I'm italian and I've seen many ragù alla bolognese recipes made by non italian here on youtube and I have to say finally I found a good one! I've seen recipe in which cream, tons of parmesan and ketchup were added... A recipe suggested to use fish sauce and gelatine to improve the ragù. Those are bullshit... The one in this video is real italian cuisine: genuine and simple! Not to many ingredients.
Alright, there are several variation for making ragù: you can freely use garlic, different meat, guanciale, different herbs, some red wine and milk, a bit of chili... Ragù alla bolognese is the original one but in every part of Italy is made differently.
Anyhow, a little tip for everyone interested in making ragù: keep it simple!
El Fonque Thanks for tip above! I love Italian food ♡
Ma sei serio? Non ci va l'aglio, neanche il guanciale, neanche le spezie, neanche il vino rosso, neanche il chili, se tu mi fai una variazione così non si chiama piu bolognese ma si chiama american trash. La ricetta è una sola le altre sono solo stupide imitazioni
Sta zet valà
Still this isn't the original recipe!!
gnamorfra dio porco, la mia è originale, la loro fa schifo
Really delicious recipe Jamie!!! Drooling!
Making it tomorrow thx for the help
Love it! Cooking this always the best
Thank you 😊 Jamie Oliver 😍✨ you're the best!!! Doing this tonight for the whole Happy family 😁😊 They loved it ❤️✨ Thanks to you❣️❣️❣️❣️❣️
are you still doing it
A library of edible books? Now _that's_ a good idea! I've always wondered what the Lord of the Rings tastes like.
Ze Rubenator Something shiny. I want to know what 50 Shades would taste like...? Actually. No. I don't.
Ze Rubenator Lord of the (chicken) wings. Ketchup in the rye, The da Vinci cod, Grapes of Wrath, Taming of the Stew, Don Quiche-ote, ...
oreubens I love this comment.
The Aura Tree MHhhmmm.
I'm kidding.
+Ze Rubenator Or Harry Potter! Oh, wait... not what i meant.
I made it several times and it’s bomb. Love it
Definitely trying this recipe tonight.
Just made a smaller version. Minus the rosemary instead I added garlic, basil, Italian seasoning and mustard powder.
It is delicious.
"whack it to max whack", cracked me up xD
The first chef I saw on TV as a kid, made me fall in love with cooking.
Awesome recipe 👍🌝
thank you🌻
I've been using 50% lentils in my bolognese for years now, it's really good.
Apeing how do you use the lentils? Cook first and then add? Add dry?
Come on @Apeing, I want to know the same thing as @Charisa Langeveld. Please good sir
Apeing
Why are you guys raping Italian recipes...?
I made this and it was F-ing amazing! Thanks Jamie for this amazing recipe!
Much love from the Netherland
10/10 would make again
Thanks a bunch for a great recipe.
Who's here after Corona virus outbreak looking for the ideas?😂
me hahaha
Omg meeeee 🙈🙈🙈
Me!
me.......
Me too... but cannot find pastas in local markets..😢
Great recipe, love the idea of blending the veggies cause even as an adult I hate chunky veg. I probably would add mushrooms, red wine and or beef stock, loads of garlic and some black pepper. 🐮
AMONGUS
I love you Jamie.. you are a great cook and you inspire me!!!
Love it, I modified it a little bit but it still tastes amazing… Thanks 😊
"A library of edible books" sounds amazing!
more videos like this! all the tips are awesome as I love pre cooked meals that you can reheat fast! I have such a busy lifestyle but I can put in like a good one or two of super prep to make 10 pre meals for the next few days. Keep it coming Jamie!
You always make cooking so easy.
Thanks for sharing this recipe 🌈
So many different ways of doing ragu ! My mum does it without celery and without carrot but add a bit of sugar to remove the acidity of the tomatoes , heat the olive oil with garlic and rosemary and onions and bay leaves and lardo ( forgot the English name) , then when adding the tomato sauce she also adds thymus salt and pepper with also beef broth , sometimes add a glass of white wine while the meat. Is cooking before adding the tomato sauce , she never uses sausages like the other Italian chef, and never basil because all the taste of basil fades away when cooked for 2 hours anyway so very funny to see al the different styles ! ( tried ragu in so many restaurants and it was never as good as my mum's one so if you wanna try it ! Please do ^^)
Easy peasy....no wine or broth or milk at the end....tastes amazing.
lol. this is very far off from a classic bolognese. you’re supposed to use wine broth and tomato paste or passat-, not tomatoes and water.
@@bbh3617 It doesn't say "Classic Bolognese" in the title does it, nor did the OP mention it did he?
This is a good video and no one is impressed by the fact that you know the supposed "classic" recipe and/or watched a video by Italia Squisita.
@@thespanishinquisition8628 my point was the comment is ironic cause half of the things that make it a bolognese are omitted, thats why its so "easy peasy" compared to one with stock and milk (or wine tomato paste). This is a tomato sauce with a meat and sofrito base. Many italian dishes are based on a few ingredients, omitting one is the difference between carbonara and papalina. Omitting half the ingredients will not leave you with a Bolognese! lol
@@thespanishinquisition8628
this recipe:
sofrito
rosemary
bacon
beef/pork mince
tomato paste & 4 cans of tomatoes
water
actual bolognese:
sofrito
pancetta
beef/pork mince
tomato paste
wine
broth/stock
milk
parmigiano
3/8 common ingredients. if ur gonna call it bolognese its not hard to get it right. just call it tomato meat sauce, you can quite literally google the correct recipe in two minutes on wikipedia, i dont think its sacred or impressive knowledge and thats why getting it wrong is such a bastardization.
im watching this man since my childhood.. still inspiring
Absolute staple in my house ...everyone loves it
i've just tried it. i didn't use minced pork as it's very rare in Indonesia, but the results, very tasty, economical, and no representatives/MSG
i guess, but still better
where did you get the rosemary?
Masynch Otorigami dried one. There are no natural herbs in my country, or at least in my hometown
Masynch Otorigami you can find it at Hero or Foodhall or Foodmart supermarket in dried version
wiccan daoist dog? in fact, it's harmful to eat dogs in Indonesia (majority of the Indonesians are muslims)
but in North Sulawesi they used to eat dogs frequently, and i was donthe same thing, but i no longer eat that because, altho i'm not vegan, it's strange to eat man's best friends
Wow, that looked soooo delicious! I should make some spaghetti too when my mom comes up! It's gonna be a big feast! Question: do you have any show on American television I can watch? ???? Keep up the good work!
@jamieoliver, I'm so glad I found your channels on CZcams! I watch them all the time, and I've been making that dairy free blueberry milk shake a lot for breakfast! It's so good!!
with this recipe spaghetti are not the right pasta, because spaghetti do not absorb flavors, you can take egg tagliatelle
Love your cooking
Beautiful bolognese! It does this Sicilian American proud. My Nana would approve.
Amazing recipe! And very vegan friendly if you swap the meat for lentils :) I make it all the time now
I like that this recipe doesn't use some outlandish ingridients like most others do but normal, everyday stuff.
Great recipe for many meals, lovely 😍
A library of edible books - genius!
I’ve always been told not to use virgin olive oil or extra virgin olive oil in cooking
Regular olive oil has a higher temperature tolerance and virgin oils are for salads
But now I see just about every celebrity chef doing the opposite
Who knows the truth?
They make it up as they go along!
I just made this! I also added 1 tsp of paprika and 1sp of chilli powder and 1 tsp of Balsamic Vinegar to the Ragu
Great recipe Jamie....as usual love it.
Jamie was trained by an Italian in an Italian restaurant so this is right down his street....
Exactly!
Jamie Oliver I love that you guys comment on your videos. Even old videos like this one. Good way to connect with your audience, which is something the CZcams community really wants in their entertainers. I think a big part of why CZcams is so much more popular than TV (in terms of views) is that users feel a closer connection to their entertainers. Doing this (commenting) makes people feel more connected to the channel, and in turn keeps them coming back. Thats the goal anyway. Great idea, whoever is doing it. Great marketing strategy.
no
very good Jamie☺☺
i prefer wihth basil & oregano not rosamary
*No one. Ever* "I made too much Bolognese!"
*Jamie:* "We've made twice as much as we need"
Very grateful for this recipe!
Thank you! :)
Hi Jamie, I've used this recipe a number of times and I really like it. I'm going to try adding in lentils this time. However, you don't stake when to add them. It seems to me that the best time to add them is when frying the meat, this way, the juices, rather than evaporate, will be absorbed in the lentils. Looking forward to your answer. Many thanks
"Let's wack it onto full wack." This is why i watch foodtube.
You mean you wack foodtube?
Every Italian in the world is screaming at the screen watching this mans recipe !! And he opened an Italian 🙈
I made this one today. Absolutely delicious! Thank you very much, my favourite human❤️❤️
Thank you 💗😌
Gonna try it now!
I'm bolognese and this is the real recipe of ragù
I loved the part he called the cameraman closer to get rid of the fog on the lenses.
Chef! I use dried rosemary since its hard to find fresh ones in my area do I still saute like you did or add in later on.
I think I just stumbled upon onf of the most wholesome youtube channels ever. 💜
***** this is exactly how we Italians do ragù!!! Well done!
ehm no
Non proprio
Direi proprio di no...questa è la solita banale salsa col pomodoro con aggiunta di carne trita...che all'estero chiamano "bolognese" ma che non ha nulla a che spartire col ragù di Bologna.
Stefano Cavada
Ma non scrivere sciocchezze!!!
Definitely no! Theres probably a million ways to do a ragu in Italy. Every family most likely has their own recipe...
Did i missed it or is there no seasoning? Missing the red vine and tomato puree is preferably sweatened off as well
Thorsten Pehlke guess he didn’t add red wine to make it kids friendly. Definitely needs some salt and pepper additionally for perfection if you ask me
@@kerry8089 lol thats a very lame excuse
Holaaaa hola Jaime!!! Me encanta tus recetas Thank You!!!
Brilliant recipe. Didnt have enough tinned tomatoes so used fresh. Really nice.
sorry, my family didn't enjoy this at all ... we thought it was too chocolatey .... (PS, i didn't have any tomatoes, so i substituted big blocks of chocolate)
Chordcaster looooooooool
LMAO
Tf lol
brilliant made my day lool
Chordcaster you get it
Do we cover with a lid when simmering for 2hours? :D Thankyou
Yes, that’s what the website say
No
It seems like I’ve doesn’t cover
Pls don’t be mad at me
Lol I’m not mad brother but I actually made it tonight and it turned out amazing with a cover , either way I’m sure it’s delicious
Daryl Mac ok thanks enjoy ur meal
thanks for your help, Ive tried it and it works like magic
maybe it's magic for you, but it's not Bolognese.
Al fin pude conseguir a mi Oliver, el mejor cocinero del MUNDO.
Use reusable containers and save the plastic
That's exactly how my father cooks it. We always put it in spaghetti.
***** thank you! my father is a chef actually :)
poor customers
Coleen Jade it's not traditionally eaten with spaghetti but with egg pasta.. spaghetti with Bolognese sauce are something you won't see in Bologna
Coleen Vlogs
Not Italian, I assume. Otherwise he wouldn't prepare Bolognese sauce like that.