Jamie Oliver’s ‘incredible’ bolognese recipe is ‘dead easy’ to make for dinner

How to make Jamie Oliver’s easy bolognese recipe

Bolognese sauce topped on spaghetti with a generous amount of cheese on top is the perfect thing to eat now the weather has gotten colder and wetter.

Jamie Oliver, the British cooking legend known for his simple, healthy recipes, has shared how to make this dish and said it is “very easy” to make in just a few steps.

In a video online and on his website, Jamie said this recipe is “not too tricky” to make, but takes around an hour for the sauce to thicken and shimmer in order for it to become even more delicious.

Jamie said: “We’re going to do an incredible classic family-friendly beautiful ragu, perfect as a base for loads of great dishes like spaghetti bolognese, lasagna, chilli and cannelloni.

“It’s economical [and] filling. Dead easy to knock up in a big batch and store in the freezer for a rainy day. Plus, it’s a great way to sneak extra veg into your kids at meal times.”

How to make Jamie Oliver’s easy bolognese 


  • 500g of lean beef mince

  • 500g of dried spaghetti

  • 40g parmesan cheese

  • 400ml of boiling water

  • 1 x 400g tin of chopped tomatoes

  • Three red onions

  • Three carrots

  • Three celery sticks

  • Three fresh bay leaves

  • Two cloves of garlic

  • Two sprigs of fresh rosemary

  • Two rashers of smoky steaky bacon, or pancetta

  • Tablespoon of tomato puree

  • One tablespoon of balsamic vinegar or red wine vinegar

  • One low-salt beef stock cube

  • Olive oil

Kitchen equipment:

  • Large saucepan with lid
  • Ladle
  • Pot
  • Spoon
  • Cheese grater
  • Colander

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To begin, prepare your vegetables and herbs. Peel and finely chop the onions, garlic, carrots and celery. Pick and finely chop the rosemary leaves.

Next, finely slice the bacon or pancetta. Then take a large saucepan and place on the stove. Add one tablespoon of olive oil and cook at a medium-high heat.

Add the vegetables, meat, rosemary and garlic to the saucepan. Make sure the lid is on with it slightly ajar. Cook for around 10 to 15 minutes, making sure to stir occasionally, until the ingredients have softened and are beginning to go a golden colour.

Stir the mince into the saucepan and turn the heat up to cook on high heat and then cook for around five to 10 minutes until the mince has browned. Make sure to stir and break up the mince with a spoon as you stir.

Fill and boil water in a kettle. Add the canned tomatoes, tomato puree, vinegar and bay leaves. Once the kettle is done, place a stock cube in a container and pour in the 400ml of boiling water. Add the saucepan, making sure to give it a good stir, and then turn the heat up to high and bring to a boil.

Season your sauce with pepper, reduce to a low heat and then let it simmer for around one hour. Make sure to keep an eye on it and stir occasionally while it is simmering.

After an hour, remove the lid from the saucepan and let it continue to cook for around 15 to 20, or until the sauce has thickened and reduced.

While the sauce is thickening, it is time to cook your pasta. Re-boil the kettle and fill a large pot three-quarters full. Place the spaghetti pasta and cook following the packet instructions. Once the pasta is ready, keep one cup of the pasta water and set it aside. Drain the rest of the remaining pasta water over the sink using a colander.

Grate your parmesan cheese to go on the top of the pasta. Taste the bolognese to see if it may need more seasoning, and add a little more pepper or vinegar if you think it does need it.

Carefully pick out the bay leaves and add in a splash of the pasta sauce to the mixture. Your delicious bolognese sauce is ready to serve. If you have too much, do not add the pasta into your saucepan and you can freeze the remaining sauce for another day.

To serve, simply dish up some pasta into a bowl, add your bolognese sauce and then add a generous amount of parmesan cheese.

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