These Little Tricks Will Make Your Bolognese Taste Even Better!
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- čas přidán 2. 01. 2022
- Learn how to make this beautiful, delicious easy to make spaghetti bolognese. This recipe along with the instructions are super easy to follow and the end product that is created is incredible. This bolognese recipe contains a few ingredients that are easily substituted or left out but I’ve included all of that in the commentary of this video. Once you try this recipe, you’ll never buy the store-bought sauce ever again. Trust.
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Ingredients -
200g (7.05oz) - Streaky Bacon, Diced (Substitute For 1 1/2 Tbsp (30ml) Olive Oil)
2 - Brown (Yellow), Onions, Grated
2 - Carrots, Washed & Grated (Leave The Peels On)
2 - Ribs Of Celery, Washed & Grated (Optional)
4 - Garlic Cloves, Minced
10g (0.3oz) - Picked Oregano Leaves, Roughly Chopped
10g (0.3oz) - Picked Rosemary Leaves, Roughly Chopped
500g (1.1lbs) - Beef Mince (Ground Beef)
500g (1.1lbs) - Pork Mince (Ground Pork)
1 Cup (250ml) - Cheap Red Wine (Substitute For Vegetable, Chicken Or Beef Stock)
200g (7.05oz) - Sun-Dried Tomatoes, Roughly Chopped
10g (0.3oz) - Picked Basil Leaves, Roughly Chopped
2 Cans (800g-1.76lbs) - Diced Tomatoes + Splash Of Water To Rinse Them
Seasoning To Taste
Parmigiano Reggiano Cheese, Freshly Grated To Serve
Extra Virgin Olive Oil To Serve
Cracked Black Pepper To Serve
Fresh Basil To Serve
150g (5.2oz) - Pasta Of Choice (I Used Spaghetti)
Notes -
To store, the bolognese can be placed into the fridge for up to 5 days and can be frozen for up to 5 months. Once assembled & mixed through the pasta it will last 3 days and can’t be frozen as the pasta won’t defrost and reheat well.
To reheat, place it in a pot or pan over medium-high heat and heat it gently for 8-10 minutes, stirring often. Alternatively, place it into a microwave and heat in short bursts, mixing between each one. These heating methods work with both the sauce and assembled dish.
#spaghettibolognese #bolognaise #pasta - Jak na to + styl
I have just made this and it is delicious. The sun dried tomatoes and fresh herbs really make it. Also, freshly grated cheese is a definite improvement on the packaged pre-grated I usually use. Yum! Well done Jack.
Happy New Year!
This looks scrumptious. I very much appreciate that you're one of the few chefs who nearly always suggests substitutes for ingredients that some cannot consume. Many thanks.
Happy new year to you too! It really is so good. Glad you appreciate the little tips! Thank you 🙏
While I likely wouldn't omit anything from the original recipe, I think there is due appreciation for when you mention substitutes for certain ingredients. It really does help out when certain things aren't in the pantry/refrigerator. I hope you continue with how you compose your videos and recipes, it's incredibly informative and helpful with cooking as a whole.
Thank you chef!
🙏🙏🙏
I'm known for a great bolognese sauce with my family and friends and I've never tried putting rosemary or sun-dried tomatoes but I'm definitely going to try it!!!
I usually use beef and veal mince but I'm going to make it your way next time and I'll let you know what everyone says thanks Jack 😊
I love the idea of the addition of sundried tomatoes Jack! Looks as fabulous as ever! TFS and Happy New Year to you! 👍💖
It’s such a great added flavour, definitely worth a try! Happy new year to you too 🙏
Looks fabulous. I never thought of adding sun dried tomatoes which just makes so much sense. Thanks for this lovely recipe Jack. x
It’s the perfect addition! Such great additional flavour
This looks really delicious. I've never seen anyone add sundried tomatoes to bolognese before. That's a clever idea, I love it. Happy new year, chef!
Glad you think so! They add incredible flavour and richness to the dish. Happy new year to you too
Is that a substitute for Tomato paste or can you use both? 😁
@@ChefJackOvens I'll definitely try this tomorrow. Perfect January blues feel good supper.
@@blake2211 You can still use tomato paste but it’s not needed with the sun dried tomatoes 😊
@@godzooke perfect! Please enjoy 😊
Happy new year chef! A great start! This is a real classic that should be celebrated !
Happy new year, Roy! This is such a good dish
Literally five seconds after I sat down to eat my bolognese I get this notification bahahaha well I better use these tips for next time !
Haha 😂 Looks like next time then! Hope you enjoy yours 😊
Can't even tell you how much my mouth was watering... What a lovely dish... Thank you and a Happy New year Chef Jack ✨💕💕💕💕
Happy new year, Smita! Glad you enjoyed this one
Another hit out the park tonight chef. 🏴🔥Thank you. The million is in sight.🙏👀
Now, that is over the top, Jack. Thank you. Happy New Year and blessings to you 🙏🎉
Happy new year 🥳
An Italian chef once told me to cook the pasta 2 minutes less than on the packet. Then add it to the sauce, mix well and cook for another 3 to 4 minutes as it then soaks up the sauce. He also said the sauce must simmer for at least 3 hours to release the true flavours and always add a tablespoon of sugar to the sauce before you let it simmer. That's how I make it for my family and they go crazy for it. Keep up the good work Jack!
Thankyou for sharing
I used this to make a lasange and it is my best lasange yet. I'm so happy with how much flavour it creates
Brilliant, again, covering all the angles so succinctly. Perfect with the production too with the video and audio totally in sync. 👏
Thank you, John!
Looks great 👍 another delicious recipe, thank you 🙏
Thank you very much! 👌
That looks so good. Thanks Jack 👌😘
It’s a pleasure! Glad you like the look of it 🙏
Tried cooking this recipe tonight, I loved the combination of flavors and it was so different from the Bolognese I usually make and it may be my new favorite version of it. Keep up the good work!
Happy to hear you enjoyed it 😊
You are such a wonderful teacher. I love the way you explain WHY you are doing what you are doing. I also appreciate that you give measurements in ounces and pounds for your American subscribers 😁I also like your info on how long something keeps in the frig.
Thank you very much! I’m so glad you enjoy all the add ons 👌👌😊
I really appreciate all your substitution hints, very helpful. I am always looking for ways to use up all my sundried tomatoes. This recipe looks so delicious I'm going to make it for dinner. Enjoy your show a lot.
Glad to hear you appreciate them! Adding the sun dried tomatoes creates an amazing flavour! Thank you, Rebecca 🙏
Love that you always have alternatives.. Greetings from South Africa, great channel Chef👌
Thank you very much
Another excellent video. 👏👏 Someone who’s not done this recipe before have a superb recipe here and those who have, learn new ways. You also explain clearly how one can remove or substitute certain ingredients.
Thank you very much!
Looks great!!
Thank you 🙏
Thanks for sharing another great video. Jack hope you have a great New Year mate.
Always a pleasure! Happy new year 🥳
Some good tips there, thx and Happy New year Mister :D
Glad you like them! Happy new year to you too 🥳
I like the tip about grating the veg, which I know as soffrito. I sometimes add porcini mushrooms. I buy the dried variety, soak them in warm water till plump and then add the mushrooms and a little of the mushroom stock. The remaining stock I keep in an airtight container in the fridge to use again (creamy chicken, mushroom and pancetta tagliatelle is another way I'll use them).
Is there anybody out there? Great suggestions on the mushroom stock. I never thought of using it in those ways. Thank you. (Did you take your screen name from Pink Floyd?)
Very nice 👌👌🤤
Another belting recipe from CJO. Loving it. HNY to you and all your followers.
Thank you very much! Happy new year to you too mate 🙏
Happy New Year Chef, informative as always :)
Happy new year to you too! Glad you enjoyed it
Looks scrumptious My favourite
🤤🤤🤤
I like the sun dried tomatoes idea. As always, beautiful dish, Jack.!!!
Thank you, Joan!
This looks soooo goooood can't wait to make it
It’s amazing! Please enjoy 😊
Just made it, absolutely delicious 👌
Happy to hear!
Thanks Chef. Happy New Year my friend. 🧑🍳🎉🍺🍺
It’s a pleasure, Eve! Happy new year to you 🙏
Awesome recipe
Thank you 🙏
Delicious 😋
Thanks for yet another awesome recipe Jack 🙌🏾 never thought of adding sundried tomatoes before will give this a go 👍🏾
It’s the perfect addition 👌👌
Watching you cook is simply just so wholesome !
I also want to do something this wholesome some day for a living . I wish that happens 😊
Anything is achievable! You can do it!!
@@ChefJackOvens thank you🤗
Looks like I'm having Italiano tomorrow night, definitely pork and beef mince when it comes to a good bolognese, thanks for your take on this great staple chef...
Perfect, Brendan! Hope you enjoy it 😊🙏
Hi Jack that looked absolutely scrumptious. It's funny I just took out the meat to make this for dinner tomorrow night. Thank you for recipe. Good start to the New Year.
Sounds like perfect timing! Please enjoy. Happy new year 🥳
Great technique for a simple midweek dish, Cheers... Nat from Brisvegas 😃
This looks amazing Jack!
The Tunisians will love this recipe 🇹🇳🇹🇳🇹🇳
👌👌👌
Just made it. Freking 👌
Tack!
Thank you so much!! I really do appreciate it
Yum! I'll definitely be trying this next weekend. Using sundried tomatoes will be interesting.
They add amazing flavour to the dish 👌🤤
Delicious 😋 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
Have a wonderful day too
Jack, you are a legend. You do so many recipes that are easy to make gluten free or already are and I've made a few champ.
Thank you, Amy! Glad you enjoy them 😊
I like it ,thank you
I'm glad you like it
Thank you so much for keeping everyone in mind and giving alternatives ❤️
Anytime! ❤️
The grating of the veg and adding sun-dried tomatoes does make all the difference!
It definitely helps increase the overall flavour.
lol...LOVE the apron! Just noticed it...I made comments on a video you made one time about everything being saved for stock (there was a big pile-on of comments about it)...you're awesome!
Haha thank you! They are available if you’d like one yourself 😉
@@ChefJackOvens Just saw them on your site...will order one...thanks!
I have a jar of sundried tomatoes, and I was thinking about what to use it for, and I know what I am using it for now! Cheers!
Perfect! The sun dried tomatoes add incredible flavour to the dish
Om Goodness👌👏👏👏👏👏👏👏 Never used bacon or celery for thos recipe but i will be trying this next week👌 Thank you for such quick easy delicious recipes🙏⚘
It's so good!
Can't wait to upgrade my humble spag bol recipe with this 5 star recipe. Thanks.
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FAB Jack !!
🤤🤤🤤
The sun dried tomatoes is a genius idea. Thanks. 🇨🇦
They’re such a great addition
ooh, yeah.. my best bolognese ever. Thanks Jack
👌👌👌
My secret is anchovies. Chop up a couple and add with the onions. They dissolve and disappear adding a deep savoury flavour.
The best!
Glad you think so 🤤
Yes Jack
👌👌👌
Just when you’d seen every recipe for meat sauce, Jack comes up with a new twist: Sun Dried tomatoes. Purists will argue that this is not ‘classic bolognese.’ But isn’t what the culinary arts are all about? If it tastes good, that’s all that matters. I’m calling this ‘Ragu with Sun Dried Tomatoes.’
Can you use dried herbs if that’s all you have? And if so, when and how would you use them?
Thanks. Looks delicious 😍
Delish! Can't wait to try - streaky bacon, new phrase;)
Streaky bacon is the part used from the pork belly. It’s so good 😊
Darun hoyeche recipe 🥰🥰🥰😊😊😊😋😋😋
Thank you 🙏
Well the first few seconds sums it up great I add a tea spoon of sugar helps to cut through the acidity of the tomato
Love your videos mate, one request if possible, my family are allergic to soy/nuts/sesame. On your methods that use them do you have anything you could substitute them for?
I would recommend to add around half cup of red wine to sofrito, but Your recipes are still amaizing! BIG UP
Best presented video on a Spag Bol presentation
Really appreciate that thank you 🙏
You would find it hard to improve your presentation and sales
Great recipe Chef. I like your comment about using red wine, and it doesn't have to be the most expensive.
Need some Chef Jack Ovens hot tips for making creamy tuna mornay... surprised no videos on this.. please make one soon. I make it taste good but I'm sure with your help it will taste exquistite. Thanksss
Jack love it, but could you give amounts in dried herbs as well for this dish, thankyou kindly your presentation is just so easy to follow........
You can substitute the fresh ingredients for 2 tsp of dried for each 😊
I just LOVE YOUR FOOD‼️❤️
I hope your fiancé appreciates your culinary skills Jack ......she’s a lucky lady 😜
Haha she definitely does.
Oh I also wanted to ask is there a particular reason you choose diced tomatoes over passata? Are there any flavour differences?
Not so much flavour difference, it creates a better texture using diced tomatoes. They both can be used 😊
Another thing to keep in mind is to use the best shaped pasta for your sauce - e.g. for the bolognese rotini or rigatoni is better than spaghetti, because the pasta literally holds onto the bits in the sauce. With spaghetti the sauce just slips off the pasta. To give another example, spaghetti is good for carbonara among others
Pro tip wine tomatoes and meat at once makes it easier to make meat finer.
you can and maybe even should use white instead of red wine.
a lot more tomatoes?
Optionally a shit load of thyme and soak a bit of sage in it to remove later.
short ribs are the goodest ground meat
i'm gonna give dried tomatoes and garlic a try.
What is the equivalent dried spice amount in Teaspoons to the 10g of fresh stated?
Looks great could also add a bit of balsamic vinegar maybe
You know it!
at this point my cooking skills are just a combination of all the tricks ive learned on this channel
Haha! That’s good 👍👍☺️
Hi chef I'm looking at all ur recipes in the past to freeze down just saying thank U so much for all the shows U have done IV followed U for a bit and ur recipes have done my family proud and still looking forward to it next lot . Ps jack I'm a big suprer cars fan. U have the last round in the championship. this year U guys have the best track can U do a mad like nachos or loaded fries thing 🤪 U know what I'm talking about !🏎️🏎️🏎️🏎️
I like this! Personally I'd add some mushrooms and some sliced red pepper.
Very nice 👍
Very similar to how I make it. i also sometimes add in mushrooms (chopped with the mirepoix) or maybe a drop of mushroom ketchup. a pinch of sugar adds to it as well, or even a tablespoon or two of tomato ketchup (combines sugar and tomato flavour).
Very nice!
Sundried tomatoes? Wow! Learn something new every single day!
It adds amazing depth and a nice complexity 😊
@@ChefJackOvens I might have to try that! I actually add a really good quality balsamic vinegar to mine, just a splash with red wine!
Very nice! 👌👌🤤
I ADORE READING
Can you do this recipe as a meal prep?
Definitely 😊
I almost ate my phone watching this!!
😂😉😉
ADD SUGAR TO BALANCE THE ACIDITY OF THE TOMATOES.
Guanciale is what the original recipe calls for. Bacon is different. I suggest you try both. Guanciale is from the pigs cheek and it is phenomenal. But others might prefer bacon
I’ve tried with both and other fats but prefer bacon otherwise the fat flavour from guanciale takes over
Which spices?
Which backround music u used???
Is there a different taste between regular salt and sea salt?
Yeah pretty sure
No. Just use whatever salt you have. It does not make sense to use more expensive flake salt for this dish, since it just melts away like any other salt. Taste is the same.
The difference between the salts are how they release their sodium levels. Table salt is very harsh in flavour but sea salt flakes create a delicious not overpowering seasoning level. They’re is a difference
@@ChefJackOvens I would say it is more important to dose and distribute the salt well. Salt is salt, so all taste the same when incorporated in a dish like this... It is easier to add too much when using fine table salt, so people might think it is harsher than flaky salt, but actually that is more related to dosage again.
I made this tonight; delicious. Found it rather hard grating the celery and carrots; will use a food processor next time.
So glad you enjoyed it! Thanks for making it so quickly 🙏😊
I am never making a different Bolognese again!
This one has amazing flavour!
@@ChefJackOvens I am going to make it today! Just came back from the shop :) They didn't have fresh oregano so I will used dried.
Amazing recipe!
But for me red wine is irreplaceable ;)
Thank you 🙏
i like olives in mine ;)
You can add so much stuff to bolognese 🤤
Looks divine. I add sugar, is that sacrilegious?
Not at all. Some tomatoes are very acidic and the sugar definitely helps cut that back 👌
There are tonnes of things you can add to this dish for extra flavours but I'll just list 3; A single anchovie (introduced with the tomatoes), a few shakes of Worcestershire sauce (again, with the tomatoes), and a Bay leaf or 2, put in after the meat is cooked.
You’re not wrong! There’s so many adaptations to this original recipe 👌
Chef Jack - You are a Torturer - Its 34 here today!!!!
Happy New Year... Take Care n Stay Safe...
Haha I feel your pain! When I made this video it was 38.c happy new year mate! Take care
@@ChefJackOvens lol - Forgot to mention derr - Never thought of not browning the mince first and combining with already sauteed ingredients - neither grating veggies as a combination. Thank You!
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I AM CRADLED BOLOGNESE,MY FAMILY LIVES HERE FOR CENTURIRS
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I've dropped a little smoked chicken into my beef bolognaise before it was delicious...
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