Deliciously easy spaghetti Bolognese recipe | Jamie Oliver (2024)

FAQs

Why do Italians add milk to bolognese? ›

According to our Food Director Amira, not only does milk add a rich flavour to the bolognese, but it also “helps cut through the acidity of the tomatoes and red wine”. She adds: “It also makes the mince meat nice and tender, creating that melt-in-your-mouth deliciousness.”

Spaghetti bolognese, or shortened to "spag bol" in the UK, is a popular pasta dish outside Italy, although not part of Italian cuisine. The dish is generally perceived as inauthentic by Italians.

No, we put sugar in sweets, not in savory dishes. If you happened to buy tomatoes that are acidic you may try to correct that with a pinch of sugar or, better, with some milk. But acidic tomatoes are not common nowadays.

"A pinch of sugar is a Southern Italian trick that was used when the sauce was made with end-of-season tomatoes that did not get ripe, or the tomatoes were so tart they needed to be balanced," Chiarello explained to Epicurious.

Next, add the staples that no good Bolognese is without

"Finely chopped carrots, celery and onions. I know it doesn't sound like it, but these are the things that give proper depth of flavour." "Crisp up some bacon or pancetta first. If you want a bit of a spiciness then chorizo also works well.

The best tip for intensifying the flavour of your sauce is just to cook it slowly on a low heat for a long time. This reduces the sauce and intensifies the flavours – four hours is not uncommon for my bolognese.

Spag bol with instant coffee

Who on earth would have thought that coffee would enhance bolognese sauce? Well, if you add a teaspoon of instant coffee to some stock and then pour into the sauce, it actually adds more of a depth of flavour than a strong coffee taste. Give it a try before you dismiss it!

Usually, fresh basil has to be added to a fresh sauce (means a sauce made by fresh tomatoes, to serve it "today") just at the end of cooking, 3-4 minutes before you turn your fire off. Then let it rest some minutes more, while you cook the pasta.

Dry White wine: Before we began our research, both Adam and I would have assumed red wine was traditional for bolognese, but after reading and testing plenty of recipes, we've found that dry white wine is our preference because of it's acidity and lightness.

Even though both are considered meat sauces and are thusly chunky, ragù is more like a thick tomato sauce with recognizable bits of ground beef within it. Bolognese, though, is creamier and thicker because it is made with milk. It is not considered to be a tomato sauce.

What do Italians eat with bolognese? ›

Here in Italy at least, the Bolognese version of Ragù contains tomatoes and is only served with tagliatelle, tortellini or gnocchi, and never with spaghetti – unless you are eating in a restaurant only for tourists. These thicker pastas are more able to hold the chunky sauce. Let's take a look at the dish's history.

'Spag bog' and 'Spag bol' were first coined in the UK. in the 1970s. 'Spag bol' has since been used by most.

A combination of beef, lamb, pork, pancetta, and chicken livers add flavor and richness, and gelatin creates a silky sauce with body. Finishing with heavy cream and Parmesan emulsifies the sauce.

Red wine, beef stock and chopped tomatoes provide the base. Then I like to use rosemary and thyme for a herby kick. Let it all simmer and bubble away on the stove, or pop it in the oven for a bit, and watch your bolognese sauce darken as those flavours develop.

The best tip for intensifying the flavour of your sauce is just to cook it slowly on a low heat for a long time. This reduces the sauce and intensifies the flavours – four hours is not uncommon for my bolognese.

American Bolognese: The American version of Bolognese sauce offers more variety in terms of ingredients. While ground beef remains essential, additional proteins like ground turkey or sausage are often included. The vegetable medley expands to include bell peppers and mushrooms, adding more texture and flavor.