Thanks Jack I followed this recipe but only had carrots onion and zucchini to add to the mince. Kids loved it even came back for more. Hidden veggies bwaahaahhaaa!
I definitely think it's best to take the pasta out a minute early when it comes to meal prep, by the time you've heated it back up a day later its perfect
Perfect!! I will try it it anyway. Please continue meal prep series, i feel much better while cooking your recipes, they are awesome, never in my life cooking and eating was so good!
No "10 cracks"? Sundried tomatoes work really well in Bolognese, won't have them anywhere else but are good in pasta. I have started substituting pork mince for butchers pork sausages, they usually make some tasty sangers and they add another depth of flavour. Really good recipie again Jack, been using this and your bechamel sauce recipe a lot lately
Tried this recipe yesterday and it turned out delicious! Looking forward to trying out more of your other recipes 😊, next up for me is the beef stir fry! 🤤 looks yummy, thanks! Would just like to add your commentary is really good and I really like the information you include behind why you’re cutting/grating things certain way etc, I’ve learnt a few different things too!
After making your lasagna recipe (that is so delicious) I decided to make my own 'quick' version using your penne oven bake bolognese as meat filling instead of letting it simmer for 1.45h. I'll defenitly try bolognese filling next time!! thank you so much for bringing great food into my and gf's life!
It really depends on taste and the flavours develop overtime. I could tell you an amount and it could be too much or too little for you. I’d say start with tsp, mix and taste then go from there
subscribed like a month ago and seriously. Your recipes are easy, they are insanely good, with some adjustments here and there for personal taste. I think i finally found the joy in cooking for myself. My colleagues are also asking for the recipes. Especially your meatballs recipe was a banger. Is there any chance of buying these koi knives you advertised some time ago.? Keep doing what you are doing, man.
Can you please make a video on how to safely cool down and, store and reheat different meal preps. There are always so many conflicting guidelines when searching online.
Wow...what flavours...i can just imagine how delicious this recipe is😋😋😋 love how you work on each ingredient to bring out more flavour... 💕💕 Thank you Chef Jack
This looks delicious. I have a question. Can I substitute tomato sauce for the tomatoes? If so, how much tomato sauce? I can’t stomach tomatoes, raw or cooked and don’t like the texture either. But I love tomato sauce and paste. Please advise and continue to bless us with your awesome videos and recipes!❤️
For a sauce closer to an Italian Bolognese substitute stock for the tinned tomatoes. Bologna is in the north, far from the tomato growing regions, and "ragu alla bolognese" doesn't actually use them. Some Italian recipes might use tomato concentrate but never actual tomatoes. That's "ragu alla Napolitana". Also, no garlic. You never, never, never use onion and garlic together like this in Italy. In England, yes; in Italy, no. Onion only.
Thanks Jack, this looks amazing! If possible, a bit more than usual considering your standard. Congratulations all the way... sorry about your pepper mill though, I missed it 😊
Yoo! Fancy seeing you here haha 😂 cheers mate. Yes I have - Pasta Alla Puttanesca | How To Make This Underrated Dish czcams.com/video/SL7utVejXUU/video.html It’s an oldie but a goodie 👌
Hello brother, my name is Lautaro, I currently go to the gym and I am having a diet for volume, and I wanted to be able to see your videos, but when translating it it does well. I wanted to know if you can translate them? Thank you so much.
Great content as always Chef Jack! One observation, Chef Jean Pierre says to cook tomato based sauces with the lid off, because you want the acids to escape, should that be applied here aswell?
Thank you 🙏. This will depend on how acidic the tomatoes are. I cook with the lid on for these types of recipes to create the depth and dark coloured sauce, as well as helping reduce the sauce for increased flavour. It’s a matter of choice really. It won’t change much with or without the lid
This is some nice editing! Also quick question - is it possible to give us kcal per 100g instead of portion? As I love your meals and have used most of them for meal prep but I divide them into smaller portions than you. Thanks :)
@@CameronT93 ye but I’m telling you it ain’t no bolognese. It’s more a mincemeat sauce. You can use onions, I sometimes do. But it’s the chili ketchup, raw chili and garlic that makes it.
I've seen some people online promoting the use of White wine instead of red for a bolognese, have you ever tried this and how would you say it affects the recipe if so?
@@ChefJackOvens That was my only negative with this recipie. If o would like it thicker. Should i cook the pasta a bit shorter then throw it in the bolognese with some pasta water and let it cook for another 15minutes or so? What's the best way to make it a bit thicker?
Sorry, mate: I'm not italian, I'm german. But I'll never copy this recipe. (No pun intended. Just sharing my experience.) I made the bolognese recipe from chef John, inspired by Marcella Hazan (they called her the Julia Child of italian cuisine). We've compared it with many others: it's amazing! Yes: 8hrs of cooking time is a lot. But worth it. My mon once saw bolognese made in a cooking show in less that 1 hr. It failed! (She told me, after serving her my 1st try of "the real deal".) I also made the pasta alla Genovese, that "Glen and friends cooking" posted, a while ago. I also went for 8hrs, here, not for 72 hrs, like that restaurant did (what happens after the 60 hr mark ?? ). But some recipes do transform after a while. And I'm just gonna accept those facts, from now on. Pls give it a try. Blindfold your gf. And let her decide 🙂 It'll do no harm. She can do the same to you. Will there be a noticible difference? Greetings from the far north of Germany!
Like I explained to another comment. This is the meal prep series. It’s designed to be quick with changes to the recipe to optimise nutrition. If you want the regular recipes, I have them on the channel
Could you please weigh the final dish, taring the food container? I eat at home since I have no reason to take food in a food container to the university.
@@ChefJackOvens It's an English Bolognese. Bologna is in the north of Italy, far from the tomato growing regions, which is why you're having Italians telling you this is not a true bolognese sauce. The Italians also don't use onion and garlic together in this, that's also an English thing. Onion only.
Not want to be the butthurt Italian, but… you missed butter, milk and broth… but you put herbs, garlic, pork, sundryed tomatoes. Most important the ragù alla bolognese cooks for 2 hours, and every pasta finish cooking into the sauce… don’t get me wrong love your content but this is a miss.
This is a quick version. If you want the full version watch my other video where I do cook it for a lot longer. Milk is optional to your taste which I haven’t used because this is for meal prep so I cut the fats and calories for that very reason. I have the original recipes on the channel.
This one is one of my all time favourite meals. Hope you enjoy it 👌 don’t forget to turn on notifications so you never miss when I upload ❤
Are you sure the calorie count is accurate? I'm scared about how many calories my spag bol is if this serving size is 800cal lmao.
What was your reheating method - microwave, oven?
Made this recipe tonight, damn it was good! I enjoyed the addition of the sun-dried tomatoes way more than I expected.
I LOVE your format. The description, nutritional information, etc. You're my go to man for meal prep for good reason. Thank you!
How can anyone not get excited for a Chef Ovens upload? Gives me new inspiration every time ❤
I amalso inspired
I agree, he’s Top Shelf.
Keep them coming mate, love all the dishes, makes it so much easier to stick to good food while training aswell, thank you 👍🏽
I really appreciate the time and consideration you take to share substitute ingredients. Thank you
Thanks chef Jack! The transition between ingredients is smooth !
Thank you 🙏
Oooh going to try this, never made it with bacon & sun dried tomatoes x
I like sliced mushrooms in mine.
Yeah and me. And tomato sauce!
Thanks Jack I followed this recipe but only had carrots onion and zucchini to add to the mince.
Kids loved it even came back for more. Hidden veggies bwaahaahhaaa!
Your meal prep videos never fail to disappoint
Thank you 🙏
Mate this is the BEST I have seen looks very nice.
The new editing flourishes are great
Thank you 🙏 I’m always trying to improve with every new upload
I definitely think it's best to take the pasta out a minute early when it comes to meal prep, by the time you've heated it back up a day later its perfect
Perfect!! I will try it it anyway. Please continue meal prep series, i feel much better while cooking your recipes, they are awesome, never in my life cooking and eating was so good!
Thanks Jack. Have a good day mate.
This video looks so delicious and easy! I'm definitely giving this Bolognese pasta meal a go. Thanks Chef Jack, keep up the good work!
Mate, you've changed the way I eat. Thank you.
No "10 cracks"?
Sundried tomatoes work really well in Bolognese, won't have them anywhere else but are good in pasta. I have started substituting pork mince for butchers pork sausages, they usually make some tasty sangers and they add another depth of flavour. Really good recipie again Jack, been using this and your bechamel sauce recipe a lot lately
Tried this recipe yesterday and it turned out delicious! Looking forward to trying out more of your other recipes 😊, next up for me is the beef stir fry! 🤤 looks yummy, thanks! Would just like to add your commentary is really good and I really like the information you include behind why you’re cutting/grating things certain way etc, I’ve learnt a few different things too!
You got a sub from me, cant wait to try these different types of meals for my workouts
I didn’t realise Basil lost its flavour using it to early thanks for the info 🐨🌹
You never steer us wrong!!! 👍🏽❤️🔥
🙌🙌
After making your lasagna recipe (that is so delicious) I decided to make my own 'quick' version using your penne oven bake bolognese as meat filling instead of letting it simmer for 1.45h. I'll defenitly try bolognese filling next time!! thank you so much for bringing great food into my and gf's life!
Love ur video. Keep up~👍🏻
I'm always struggling with the salt to season part. Any chance get a rough idea of how much
It really depends on taste and the flavours develop overtime. I could tell you an amount and it could be too much or too little for you. I’d say start with tsp, mix and taste then go from there
F to pay respects to Jack's pepper mill
🙏🙏
Delicious 😋
Another top class recipe….Thank you chef…🌟✨🌟
subscribed like a month ago and seriously. Your recipes are easy, they are insanely good, with some adjustments here and there for personal taste. I think i finally found the joy in cooking for myself. My colleagues are also asking for the recipes. Especially your meatballs recipe was a banger. Is there any chance of buying these koi knives you advertised some time ago.? Keep doing what you are doing, man.
Great dish! Look forward to try it :)
LETS FUCKING GOOOOOO CHEF JACK OVENS BACK FOR MORE!!!!
You know it 🙌🙌
Been waiting for this! Just made the chicken stir fry, for the next 5 days. I’ll try this next time. But calling that bacon… Looks like sliced ham 😂
Oh I want spaghetti now yum 😊
I’m eating mine right now 😉🤤
@@ChefJackOvens I'm so jealous! Enjoy!!
Thanks for the video🙌
Can you please make a video on how to safely cool down and, store and reheat different meal preps. There are always so many conflicting guidelines when searching online.
Wow...what flavours...i can just imagine how delicious this recipe is😋😋😋 love how you work on each ingredient to bring out more flavour... 💕💕 Thank you Chef Jack
This looks delicious. I have a question. Can I substitute tomato sauce for the tomatoes? If so, how much tomato sauce? I can’t stomach tomatoes, raw or cooked and don’t like the texture either. But I love tomato sauce and paste. Please advise and continue to bless us with your awesome videos and recipes!❤️
For a sauce closer to an Italian Bolognese substitute stock for the tinned tomatoes. Bologna is in the north, far from the tomato growing regions, and "ragu alla bolognese" doesn't actually use them. Some Italian recipes might use tomato concentrate but never actual tomatoes. That's "ragu alla Napolitana".
Also, no garlic. You never, never, never use onion and garlic together like this in Italy. In England, yes; in Italy, no. Onion only.
Thanks Jack, this looks amazing! If possible, a bit more than usual considering your standard. Congratulations all the way... sorry about your pepper mill though, I missed it 😊
Looks delicious
Righto!!!!! This is me tomorrow night 💥
...cleanly...nice
*peppino spaghetti likes this video*
Mmmmm bolognese pasta ;)
Great recipe Chef it’s almost the same as mine lol. Thanks for sharing.😊
Icy here mate, love the recipe. Have you made puttanesca on the channel before
Yoo! Fancy seeing you here haha 😂 cheers mate. Yes I have - Pasta Alla Puttanesca | How To Make This Underrated Dish
czcams.com/video/SL7utVejXUU/video.html
It’s an oldie but a goodie 👌
If I put parmesan on it, is it better to put it on while prepping or right before I eat it?
How do you reheat the food please?
Hello brother, my name is Lautaro, I currently go to the gym and I am having a diet for volume, and I wanted to be able to see your videos, but when translating it it does well. I wanted to know if you can translate them? Thank you so much.
Great content as always Chef Jack! One observation, Chef Jean Pierre says to cook tomato based sauces with the lid off, because you want the acids to escape, should that be applied here aswell?
Thank you 🙏. This will depend on how acidic the tomatoes are. I cook with the lid on for these types of recipes to create the depth and dark coloured sauce, as well as helping reduce the sauce for increased flavour. It’s a matter of choice really. It won’t change much with or without the lid
@@ChefJackOvens thank you!
This is some nice editing! Also quick question - is it possible to give us kcal per 100g instead of portion? As I love your meals and have used most of them for meal prep but I divide them into smaller portions than you.
Thanks :)
yum
Which pot do you use? I’m sure you’ve answered this before, but looking for one similar to what you use.
Love the videos, in the description you list 250 grams of Pork mince as 1.1 lbs. While it should be .551 Lbs.
Yeah that’s my bad, thanks for pointing that out
Haha, I’ve never made it this complicated. I guess I’ve never made a Bolognese. I just use garlic, ketchup, crushed tomatoes, chili, salt and pepper.
👌👌
That sounds disgusting
@@CameronT93 its great gotta try it
@@arnekronvall817 no onions AND you’re using ketchup. If I had Italian ancestors they would be crying right now.
@@CameronT93 ye but I’m telling you it ain’t no bolognese. It’s more a mincemeat sauce. You can use onions, I sometimes do. But it’s the chili ketchup, raw chili and garlic that makes it.
Hey, love your videos! What is the name of the pan you are using in your videos? :)
Great grub ! Q: i love to put olives into Bolognese - what do you think?
Definitely if you like them, put them in 👌
If you cook this on a Sunday, can you eat it on Thursday or Friday?
Where to buy those knives you use?
They’re from koi knives. The link is in the description
@@ChefJackOvens thank you
What size is that pan?
28cm
@@ChefJackOvens thanks Jack 😎💪
Does the bacon fat not mean it will be full of chewy gristle bits? Looks lovely tho
Not at all. The bacon breaks down
Thanks Chef Jack, I’ll give this a try ❤️👍🏼
I've seen some people online promoting the use of White wine instead of red for a bolognese, have you ever tried this and how would you say it affects the recipe if so?
It’s mainly for the acidity and white would work but red gives the depth that’s required.
Is there anywhere I can find the calories and macros for your meal preps?
They’re all in the videos
Controversial but Pineapple in Bolognese is decent! Don’t knock it until you’ve tried it! 😉
Can’t say I’ve tried it but can’t imagine it be bad
Oh No! you really broke the pepper grinder lol, Any Sponsors out there Please take note 🤭
How could we stop getting the water at the bottom of the dish as seen in the video at the end? I get the same, my husband hates it lol x
Mix the pasta with the bolognese. This is only due to them not being mixed
Thank you
Nice recipe, but isn't the sauce too watery? That's what it seems like 😂
It’s from the pasta and bolognese being separate, if you mix it together it combines
@@ChefJackOvens That was my only negative with this recipie. If o would like it thicker. Should i cook the pasta a bit shorter then throw it in the bolognese with some pasta water and let it cook for another 15minutes or so? What's the best way to make it a bit thicker?
Just a reminder that it's 10 cracks of black pepper
Can we have a version of your meals or at least a recipes - without pork (including bacon) and without milk (cheese is OK).
You can use beef and not include the pork. You don’t have to use milk
I wonder how much it is when on a plate. The servings seem small. Maybe that's why I'm fat
Had this over the past couple nights. These servings are pretty big. I usually eat a lot and only had 1 container each night
Sorry, mate: I'm not italian, I'm german. But I'll never copy this recipe. (No pun intended. Just sharing my experience.)
I made the bolognese recipe from chef John, inspired by Marcella Hazan (they called her the Julia Child of italian cuisine).
We've compared it with many others: it's amazing! Yes: 8hrs of cooking time is a lot. But worth it.
My mon once saw bolognese made in a cooking show in less that 1 hr. It failed! (She told me, after serving her my 1st try of "the real deal".)
I also made the pasta alla Genovese, that "Glen and friends cooking" posted, a while ago. I also went for 8hrs, here, not for 72 hrs, like
that restaurant did (what happens after the 60 hr mark ?? ).
But some recipes do transform after a while.
And I'm just gonna accept those facts, from now on. Pls give it a try. Blindfold your gf. And let her decide 🙂
It'll do no harm. She can do the same to you. Will there be a noticible difference?
Greetings from the far north of Germany!
Like I explained to another comment. This is the meal prep series. It’s designed to be quick with changes to the recipe to optimise nutrition. If you want the regular recipes, I have them on the channel
Baller naze
Why must the algorithm attack you?? ): ):
Never quite understand. This has always been the case since I first started ☺️ I’m used to it now. I appreciate everyone that watches 🙌
It's ok bro I'm happy to physically look your channel up then watch lol... Now come on thats gotta be a 20 cracks whisper worth lol
Could you please weigh the final dish, taring the food container? I eat at home since I have no reason to take food in a food container to the university.
It’s everything divided by 5. Plus all the weights are in the macro cards
@@ChefJackOvens im sorry came from and old video chow mein
NEVER AGAIN will I EVER grate another freaking onion! MY EYES!!! They start tearing up just watching someone else grating a bloody onion!
As an italian that lives close to Bologna i can say that this is not bolognese sorry, for sure it taste good but bolognese is another thing..
This is bolognese just with a couple extra ingredients
@@ChefJackOvens ok
@@ChefJackOvens It's an English Bolognese. Bologna is in the north of Italy, far from the tomato growing regions, which is why you're having Italians telling you this is not a true bolognese sauce. The Italians also don't use onion and garlic together in this, that's also an English thing. Onion only.
Too watery
Not want to be the butthurt Italian, but… you missed butter, milk and broth… but you put herbs, garlic, pork, sundryed tomatoes. Most important the ragù alla bolognese cooks for 2 hours, and every pasta finish cooking into the sauce… don’t get me wrong love your content but this is a miss.
This is a quick version. If you want the full version watch my other video where I do cook it for a lot longer. Milk is optional to your taste which I haven’t used because this is for meal prep so I cut the fats and calories for that very reason. I have the original recipes on the channel.
Stop posting such tasty dishes….!
Looks far too watery
That’s the fact that I kept the sauce and pasta separate. Mix them together and you’ll have no issues. If anything it can have more sauce not less
dont show this "bolognese" to an Italien.....
This is bolognese. It has a couple extra ingredients to improve the flavour even more
@@ChefJackOvens i know i know, but im a bit traditional with famous recipies :) especialy with Italiën ones :D