Classic Jamie Oliver Spaghetti Bolognese

Ingredients

• 1 tbsp olive oil
• 2 onions, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 2 cloves garlic, minced
• 500g good quality beef mince (10-15% fat)
• 100g pancetta or streaky bacon, finely diced (optional, but highly recommended for flavour!)
• 150ml dry red wine (like a Sangiovese or Merlot)
• 2 x 400g cans chopped tomatoes
• 1 tbsp tomato paste
• 500ml beef stock
• 2 bay leaves
• 1 tsp dried oregano
• A sprig of fresh rosemary (optional, but lovely)
• Salt and freshly ground black pepper to taste
• 400g spaghetti
• Fresh basil, a handful, roughly torn (for serving)
• Parmesan cheese, freshly grated (for serving)
• A tiny splash of balsamic vinegar or a pinch of lemon zest (Jamie's secret touch for brightness!)

Step-By-Step Instructions

1. 1

   Get Your Veggies Prepped and Sautéing: First things first, let's get that flavour base going! Heat your tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over a medium heat. Once it’s shimmering, tip in your finely chopped onions, carrots, and celery – this is your 'soffritto', the aromatic heart of any good Bolognese. If you're using pancetta or bacon, add it now too, letting it crisp up slightly and render out its delicious fat. Sauté these beautiful veggies gently for about 8-10 minutes, stirring occasionally, until they’ve softened significantly and the onions are translucent and slightly sweet. This slow, gentle cooking is crucial for developing a deep, complex flavour, so resist the urge to rush it! You want them tender, not browned, to set a sweet foundation.

2. 2

   Brown the Mince Like a Pro: Now, push your softened veggies to one side of the pot, creating a clear space in the middle. Increase the heat slightly to medium-high. Add your beef mince to the hot spot, breaking it up with your wooden spoon. You want to brown the mince really well here, getting some lovely caramelisation – this is where so much of the savoury 'umami' flavour comes from! Don't overcrowd the pan; if necessary, do this in two batches. Cook for 5-7 minutes, stirring and breaking it up, until it’s beautifully browned all over and no pink bits remain. Once browned, stir the mince through the softened vegetables, combining all those wonderful flavours.

3. 3

   Build the Flavour Layers with Wine and Tomatoes: Next up, let’s introduce some liquid magic! Pour in your red wine, scraping up any delicious browned bits from the bottom of the pot with your wooden spoon – that’s called deglazing and it adds incredible depth. Let the wine bubble vigorously for 2-3 minutes, reducing slightly and allowing most of the alcohol to evaporate, leaving behind its rich flavour. Stir in the tomato paste, cooking it for a minute to deepen its sweetness, then add your two cans of chopped tomatoes, the beef stock, bay leaves, dried oregano, and your sprig of fresh rosemary if using. Give everything a good stir to combine.

4. 4

   Simmer, Simmer, Simmer for Deliciousness: Bring the sauce to a gentle simmer, then reduce the heat to low, cover the pot partially (leaving a small gap for steam to escape), and let it bubble away gently. This is where the real magic happens! You’ll want to simmer this Bolognese for at least 1 hour, but honestly, 1.5 to 2 hours is even better for developing maximum flavour and tenderising the meat. Stir it occasionally to prevent sticking and check on the consistency – it should thicken beautifully, and the fat will rise to the surface. If it gets too thick, add a splash of hot water or more stock. The aroma filling your kitchen will be absolutely divine, a true sign of a Bolognese developing its character.

5. 5

   Perfect Your Sauce and Cook the Pasta: Once your Bolognese has simmered to perfection, tasting rich and deeply savoury, remove the bay leaves and rosemary sprig. Now is the time to taste and season! Add salt and freshly ground black pepper to your liking. This is also where you can add Jamie’s secret touch: a tiny splash of balsamic vinegar or a pinch of lemon zest to lift and brighten all those wonderful flavours. While the sauce is having its final flourish, cook your spaghetti according to package instructions in a large pot of well-salted boiling water until al dente – that's tender but still with a slight bite.

6. 6

   Combine and Serve with Zesty Flair: Drain the cooked spaghetti thoroughly. You can either toss the spaghetti directly into the Bolognese sauce in the pot, coating every strand beautifully, or serve the sauce generously over individual portions of spaghetti. For that signature Jamie Oliver zesty finish, scatter a generous handful of fresh basil leaves over the top – their vibrant green and peppery notes are just perfect. Finish with a shower of freshly grated Parmesan cheese and a final crack of black pepper. Serve immediately and watch those happy faces around the table! Enjoy every single flavour-packed mouthful!