Jamie Oliver Spaghetti Bolognese Recipe

This classic spaghetti Bolognese is rich, meaty, and full of flavor. Made with minced beef, tomatoes, and herbs, it has a deep and comforting taste. A splash of red wine and Worcestershire sauce add extra richness. Serve it over spaghetti with parmesan for the perfect Italian dinner!

Ingredients Needed:

• 1 1/2 tbsp olive oil
• 2 garlic cloves
• 1 onion 
• 1 lb / 500g beef mince (ground beef) 
• 1/2 cup (125 ml) dry red wine 
• 2 beef bouillon cubes 
• 800g / 28 oz can crushed tomato 
• 2 tbsp tomato paste
• 2 tsp white sugar,
• 2 tsp Worcestershire sauce
• 2 dried bay leaves
• 2 sprigs fresh thyme 
• 3/4 tsp cooking salt (kosher salt)
• 1/2 tsp black pepper

To Serve:

• 400 g / 13 oz spaghetti 
• Parmesan cheese 

How To Make Spaghetti Bolognese Recipe?

1. Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking for about 3 minutes until soft.
2. Cook the beef: Increase the heat to high, add the minced beef, and break it up as it cooks. Stir until browned.
3. Add wine and reduce: Pour in the red wine, stir, and let it cook for 1 minute until the alcohol smell disappears.
4. Simmer the sauce: Add crushed tomatoes, tomato paste, Worcestershire sauce, sugar, bay leaves, thyme, salt, and pepper. Stir well, bring to a simmer, and cook uncovered for 20-30 minutes, stirring occasionally. Add water if it gets too thick.
5. Slow simmer option: For deeper flavor, add ¾ cup of water, cover with a lid, and cook on low heat for 2-2.5 hours. Stir every 30 minutes, then uncover for the last 20 minutes to thicken.
6. Cook the spaghetti: Bring a pot of salted water to a boil. Add the spaghetti and cook for 1 minute less than the package directions. Reserve ½ cup of pasta water, then drain.
7. Toss with sauce (optional): Add the cooked spaghetti to the Bolognese sauce with ½ cup of reserved pasta water. Toss for 1-2 minutes over medium heat until the sauce coats the pasta.
8. Serve and enjoy: Divide the spaghetti between plates, top with parmesan cheese and parsley, and enjoy!

Recipe Tips:

• Use the Right Tomatoes: Choose high-quality canned tomatoes or passata for the best flavor. Cheap canned tomatoes can be sour, so taste the sauce and add a little sugar if needed.
• Brown the Meat Properly: Don’t rush this step! Cook the minced beef over high heat until it’s deep brown. This adds rich flavor to the sauce. If the pan gets crowded, brown the meat in batches.
• Simmer for Depth of Flavor: The longer you cook the sauce, the better it tastes. If you have time, let it simmer for 2-3 hours on low heat. This makes the flavors richer and the meat more tender.
• Don’t Overcook the Pasta: Cook the spaghetti 1 minute less than the package instructions, as it will continue cooking when mixed with the sauce. This helps absorb the flavor without getting too soft.
• Save and Use Pasta Water: Before draining the pasta, keep ½ cup of the pasta water. Adding it to the sauce when tossing with the spaghetti helps thicken and coat the pasta perfectly.

How To Store & Reheat Leftovers?

• Refrigerate: Let the Spaghetti Bolognese cool down completely. Then, put it in a sealed container and store it in the fridge for up to 4 days.
• Freeze: Once cooled, place the Spaghetti Bolognese in a freezer-safe container or bag. It stays good in the freezer for up to 3 months.
• Reheat: Heat the Spaghetti Bolognese in a pan over low heat, stirring occasionally. Add a little water if the sauce is too thick. Cook for 5-7 minutes until warm.

Nutrition Facts:

• Calories: 510 kcal
• Total Fat: 12.6g
• Saturated Fat: 3.3g
• Cholesterol: 143mg
• Sodium: 368mg
• Potassium: 1046mg
• Total Carbohydrate: 53.2g
• Dietary Fiber: 2.7g
• Sugars: 8.4g
• Protein: 40.9g

Jamie Oliver Spaghetti Bolognese Recipe

Course: DinnerCuisine: ItalianDifficulty: Easy

Servings

5

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

510

kcal

This classic spaghetti Bolognese is rich, meaty, and full of flavor. Made with minced beef, tomatoes, and herbs, it has a deep and comforting taste. A splash of red wine and Worcestershire sauce add extra richness. Serve it over spaghetti with parmesan for the perfect Italian dinner!

Ingredients

• 1 1/2 tbsp olive oil

• 2 garlic cloves

• 1 onion 

• 1 lb / 500g beef mince (ground beef) 

• 1/2 cup (125 ml) dry red wine 

• 2 beef bouillon cubes 

• 800g / 28 oz can crushed tomato 

• 2 tbsp tomato paste

• 2 tsp white sugar

• 2 tsp Worcestershire sauce

• 2 dried bay leaves

• 2 sprigs fresh thyme 

• 3/4 tsp cooking salt (kosher salt)

• 1/2 tsp black pepper

• To Serve:

• 400 g / 13 oz spaghetti 

• Parmesan cheese 

Directions

• Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking for about 3 minutes until soft.
• Cook the beef: Increase the heat to high, add the minced beef, and break it up as it cooks. Stir until browned.
• Add wine and reduce: Pour in the red wine, stir, and let it cook for 1 minute until the alcohol smell disappears.
• Simmer the sauce: Add crushed tomatoes, tomato paste, Worcestershire sauce, sugar, bay leaves, thyme, salt, and pepper. Stir well, bring to a simmer, and cook uncovered for 20-30 minutes, stirring occasionally. Add water if it gets too thick.
• Slow simmer option: For deeper flavor, add ¾ cup of water, cover with a lid, and cook on low heat for 2-2.5 hours. Stir every 30 minutes, then uncover for the last 20 minutes to thicken.
• Cook the spaghetti: Bring a pot of salted water to a boil. Add the spaghetti and cook for 1 minute less than the package directions. Reserve ½ cup of pasta water, then drain.
• Toss with sauce (optional): Add the cooked spaghetti to the Bolognese sauce with ½ cup of reserved pasta water. Toss for 1-2 minutes over medium heat until the sauce coats the pasta.
• Serve and enjoy: Divide the spaghetti between plates, top with parmesan cheese and parsley, and enjoy!

Notes

• Use the Right Tomatoes: Choose high-quality canned tomatoes or passata for the best flavor. Cheap canned tomatoes can be sour, so taste the sauce and add a little sugar if needed.
• Brown the Meat Properly: Don’t rush this step! Cook the minced beef over high heat until it’s deep brown. This adds rich flavor to the sauce. If the pan gets crowded, brown the meat in batches.
• Simmer for Depth of Flavor: The longer you cook the sauce, the better it tastes. If you have time, let it simmer for 2-3 hours on low heat. This makes the flavors richer and the meat more tender.
• Don’t Overcook the Pasta: Cook the spaghetti 1 minute less than the package instructions, as it will continue cooking when mixed with the sauce. This helps absorb the flavor without getting too soft.
• Save and Use Pasta Water: Before draining the pasta, keep ½ cup of the pasta water. Adding it to the sauce when tossing with the spaghetti helps thicken and coat the pasta perfectly.