Easy Bolognese Recipe | Jamie Oliver

By Brian Lemay 100 comments

Hello you lovely people. Jamie here. So we’re gonna do an incredible classic family-friendly beautiful ragu. Perfect
as a base for loads of great dishes like spaghetti bolognaise lasagne, chilli and cannelloni. It’s
economical. Filling. Dead easy to knock up in a big
batch and store in the freezer. Plus it’s a great way to sneak extra
veg into your kids at meal times. There’s loads more great recipes like
this over on Family Food Tube right now. Please go and check out our channel after this video. Right, lets get cracking. We’re gonna get ourselves some Rosemary. Two nice big sprigs. Grab the stalk and pull it off. Chop that up and then next to it I’ve got some lovely smoked bacon. 100 grams. I’m just slicing this bacon up. If you are parent of a baby that’s weaning you wouldn’t use the bacon because it’s got salt in it. We’ll put a tablespoon of extra virgin olive oil in a pan, whack it onto full-whack. Go in with the rosemary and the smokey bacon. So that’s the beginning of our story. I’ve got one kilo of minced beef, and one kilo of minced pork. Init goes and we’ll just break that up. If budget is a real issue what you can use is half as much mince meat. No problem at all, and maybe go in with a similar amount of lentils. And honestly sometimes if you get the method, like I’m going to teach you right, it’s really hard to tell the difference. Can you see how the water is coming out of the meat. That’s fine. We’ll keep stirring it for about 10 minutes until it starts to fry again. Until we get a lovely lightly golden mince meat. Listen guys can you hear that? That’s a good sound! If it’s sticking if it’s sizzling. That means flavour. And of course if you say that a couple of minutes later that means burnt. So don’t burn it. Keep your eyes peeled. Now look, that’s now browning off beautiful. I’m going to rattle a load of my veg in here. It’s easy, it’s quick and it’s very unformed. So we’re going to use two onions, four carrots, and zip it up. Cut that up to the same size as the mine meat. Go in with the onions. Do exactly the
same. You could add other things in. A little bit of squash, zucchini, or courgettes is really, really good. Four sticks of celery. Lovely colours. Stir all these veggies in. Intense flavours. It’s going to be absolutely gorgeous. So look, I’m going to stir that every minute for the next 10 minutes and
then I’ll add all the wet stuff. So, have a look at that. This has been cooking, come here. This has been cooking now for about 20 minutes in total. Okay so we’ve really developed flavour. Go in with two heaped tablespoons of tomato puree. This is just gonna give
it a lovely depth. And then we’re gonna go in with four lovely tins of plum tomatoes. Now, another little tip. If you want the best, sweetest, most perfect tomatoes, always plums. As far as regular tomatoes are concerned anything that is not quite perfect then gets chopped or turned into passata. Fill up your four tins that are empty with water and it’ll look quite wet when you stir it in, but don’t worry because that’s gonna simmer now on a gentle heat for about one and a half hours/two hours
and that will reduce down. The plum tomatoes will just naturally
break up when you give it a little stir. And you’re gonna create the most wonderful, beautiful robust ragu sauce. Remember we’ve made twice as much as we need. That’s you know, possibly another ten meals. You can bag it up in the freezer for months. Just run it under the tap and plop it out of this bag into a pan and you can reheat it in minutes. Minutes, minutes, minutes. Brilliant little tips. don’t forget to label it. Squeeze the air out. The thinner it goes, the quicker it’s gonna freeze and the quicker you can reheat it. Okay, so we’ll zip it up like that. Let it go to room temperature, and then actually put it in the freezer shelf just like that. Okay and then it’ll go super hard and then you can rack it up. Almost like a library of kind of edible books. Really good little tip. That is my classic humble family ragu. My guys love it. I hope you love it. If you want the
recipe hit the link below. Somewhere down there there will be a recipe. Also guys we’ve just launched a new channel, and that’s the Family Food Tube channel. Hit the link now. Hit the link. And go subscribe if you’re a parent and that channel is
all about doing recipes and talking to parents and really trying to help them make being a great parent and cooking beautiful fresh food. Easier, and better. But guys until next time. Thank you very much. Bye! I’ve used this Ragu to make a dead easy lasagne over on Family Food Tube. Your family
will love it. Hit the box on the screen or follow the link in the description box
below to watch it right now.



Apr 4, 2019, 8:34 pm Reply

Do you cover when simmer


Apr 4, 2019, 7:46 pm Reply

Jamie, please stop to show how to cook italian foods. It is a completely wrong bolognese sauce!


Apr 4, 2019, 12:37 pm Reply


Daan Amelink

Apr 4, 2019, 7:49 am Reply

I can safely say I have mastered the art of making spaghetti bolognese.


Apr 4, 2019, 4:49 pm Reply

now how do you cook the spaghetti?

Kevin König

Apr 4, 2019, 5:34 pm Reply


Alex Tapisevic

Apr 4, 2019, 5:24 pm Reply

2 kilos of meat Geezus Jamie!

Pikazzo_324 Mussolini

Apr 4, 2019, 2:04 pm Reply

1) a mia nonna, mia zia, mia mamma e tutti gli verrebbeun colpo a vedere questa roba
2) si chiama ragù porca puttana no bolognese


Apr 4, 2019, 7:19 am Reply

No seasoning whatsoever ???


Apr 4, 2019, 11:30 am Reply

No white wine??

Ridder van Doorne

Apr 4, 2019, 5:12 pm Reply

spaghetti bolognese??? comonnnn

Ridder van Doorne

Apr 4, 2019, 5:15 pm Reply

tinned tomatos in ragu bolognese??? comonnnn

Siegfried Kaltenbrunner

Apr 4, 2019, 6:11 pm Reply

No salt? No pepper?

Jesus Christ

Apr 4, 2019, 12:42 pm Reply

*insert generic elitist Italian comment

Allen Knibbs

Apr 4, 2019, 5:08 am Reply

No garlic ?


Apr 4, 2019, 3:45 pm Reply

“Almost like a library of edible books.”

monika weide

May 5, 2019, 8:34 am Reply

don't use water? use apple juice✌?

Goosey Geese

May 5, 2019, 8:42 am Reply

I like this without pork and just beef

John Buck

May 5, 2019, 7:47 pm Reply

No Garlic?

Joseph Satri Cleofe Villanueva

May 5, 2019, 1:37 pm Reply

My Mouth is Watering.


May 5, 2019, 4:33 pm Reply

That's it, I'm getting a big ass blender. No more chopping for me.

Abraham Bird

May 5, 2019, 4:06 pm Reply

You are my best chief ???

kane kahn

May 5, 2019, 10:52 pm Reply

No salt or pepper fool no wonder your restaurant chain failed

samari samuel

May 5, 2019, 1:05 am Reply

No seasoning?

0 subscribers without any subscribers

May 5, 2019, 9:37 am Reply

dude i do basically the same but with peas and spices


May 5, 2019, 3:20 pm Reply

i should be sleeping ?

regalosswag swag

May 5, 2019, 11:30 pm Reply

todo estaba bien hasta que usaste enlatado de tomate

Wu tang pusheen

May 5, 2019, 11:42 am Reply

Gettin outta jail tmrw and this lookin like sumn I gota have

belzebong night

May 5, 2019, 9:29 am Reply

Céleri ??? No

Snapkick2groinleftleg Heelofpalmtofacerighthand

May 5, 2019, 7:40 pm Reply

Jamie sorry mate .. I can do better … where are mushrooms? Where is garlic ???‍♂️

De Ne

May 5, 2019, 8:34 pm Reply


Claudia Vlahović

May 5, 2019, 10:06 am Reply


Kerker S

May 5, 2019, 10:42 pm Reply

Great recipie

Wendy njizod

May 5, 2019, 9:08 am Reply

My pan isn't big enough for this recipe.

Elanor Allmann

May 5, 2019, 2:09 pm Reply

I loved the part he called the cameraman closer to get rid of the fog on the lenses.

rzk mx19

May 5, 2019, 12:22 pm Reply

Why jamie oliver broke ?


May 5, 2019, 12:59 pm Reply

Disaster as usual

Nathan Hallisey

May 5, 2019, 9:31 am Reply

Add a few anchovies, and some red wine.

Hierachy Lord

May 5, 2019, 8:36 pm Reply

I don't understand why over 1000 people disliked this video, this recipe is really good

tonys p

May 5, 2019, 12:21 am Reply

What rubbish


May 5, 2019, 10:36 am Reply

You can tell he’s an amazing dad

Nahid Chowdhury

Jun 6, 2019, 2:45 pm Reply

Did he put salt at all!?


Jun 6, 2019, 12:14 pm Reply

can someone please tell me the name of this processor? I saw its philips, but exact name. wanna get one:)

Elvita Cardenas Larsen

Jun 6, 2019, 10:36 am Reply

I felt touched when you mention people's budgets. You are an inspiration. May God bless you.

Mixalis Sar

Jun 6, 2019, 7:08 pm Reply

no wine?


Jun 6, 2019, 2:19 pm Reply

Where are the flavors. Salt pepper, etc…

MingXu Chen

Jun 6, 2019, 1:19 am Reply

Some recipes use red wine. What difference does the red wine make to the sauce?

Sam Pullen

Jun 6, 2019, 12:37 pm Reply

Every Italian in the world is screaming at the screen watching this mans recipe !! And he opened an Italian ?

Rakib Ibn Ali

Jun 6, 2019, 8:25 pm Reply

1 kilo meat beef & second one is what ??

Tommaso Rogante

Jun 6, 2019, 3:51 am Reply

Guys the reason why he didn’t put any garlic is because YOU DON’T NEED TO PUT GARLIC IN EVERY ITALIAN DISH


Jun 6, 2019, 4:26 am Reply

adorable that concerns for new mothers was included

Sajal Shakya

Jun 6, 2019, 8:33 am Reply

hungry… do you deliver around the globe ;0

heart attack on a plate

Jun 6, 2019, 4:40 pm Reply

Mangia mangia

Marcela Meholli

Jun 6, 2019, 7:17 pm Reply

Super Video ?


Jun 6, 2019, 8:38 pm Reply

Bolo genese.


Jun 6, 2019, 8:39 am Reply

What material pot was he using at 1:00 ?


Jun 6, 2019, 10:16 am Reply

Seriously, there might be a little cheating about the quantity of it. I don't know what is the magic that makes you hold 2 kg of meat + 4 oignions + carrots + tomatoes+ water in that pot, even with the lost mass of the evaporated water of the elements.


Jun 6, 2019, 9:54 pm Reply

The ziplock bag trick for freezing was the best part of this. How did I never think of that

Sweet Cat

Jun 6, 2019, 7:32 pm Reply

This is real bolongnese !

Chetna- Dethe

Jun 6, 2019, 4:33 pm Reply

loads of can tomatoes ..isnt that the base for butter chicken too and most of the curries..

Lee Winchester

Jun 6, 2019, 12:03 am Reply

THIS IS NOT OUR RAGÙ ALLA BOLOGNESE, Jesus Christ. Stop this mess.


Jun 6, 2019, 10:56 am Reply

Awesome video! Thanks for sharing ??

Vincenzo Russo

Jun 6, 2019, 11:58 am Reply

This method is wrong, do you know? I'm a Italian boy.

Samuel Tulino

Jun 6, 2019, 6:07 pm Reply

Dio orco non si fa il ragù così ritardato

Ińigo Hierro Ribó

Jun 6, 2019, 8:13 am Reply

Forgot the red wine

Ludo Claroni

Jun 6, 2019, 9:44 am Reply

I'm bolognese and this is the real recipe of ragù

Dave d’Video Maker

Jun 6, 2019, 3:29 pm Reply

I would season my ragù with a Knorr beef stock pot.

Mohaila Sibeko

Jun 6, 2019, 11:13 am Reply



Jun 6, 2019, 1:30 pm Reply

Please, dont call this trash RAGÙ ALLA BOLOGNESE. Call it ciofeca

BG 9

Jul 7, 2019, 2:47 am Reply

Uhhhhhh NO!!


Jul 7, 2019, 3:12 am Reply

“Almost like a library of edible books” ??
So much love for this man, always so easy to watch and learn from.

Elvina Williams

Jul 7, 2019, 2:17 pm Reply



Jul 7, 2019, 11:36 am Reply

most people watching this vid are gamblers and alcholics they would never skimp on there addiction b ut will skimp on a recipe

Peeya Bhattacharyya

Jul 7, 2019, 10:40 am Reply

No salt and pepper? Garlic?

Lorenzo Spataro

Jul 7, 2019, 9:33 pm Reply

Guys in the comments: why are you so obsessed with garlic? It’s not part of the recipe. Actually not putting garlic is the only good thing Jamie does…

Ed Eranged

Jul 7, 2019, 1:06 pm Reply

Where's the garlic?! WHERE'S THE THYME?!

Italo Gattini

Jul 7, 2019, 6:41 pm Reply

è una merda!!!

Italo Gattini

Jul 7, 2019, 6:43 pm Reply

"Aromi" plus ground beef!!!! study before….


Jul 7, 2019, 4:07 pm Reply

ma vaffanculo rosemary in bolognese and no garlic, nonna would be disappointed Jamie.


Jul 7, 2019, 8:03 am Reply

Yo Jamie, stick to cooking, and keep your nutrition advice to ya damn self.

Matt Burgess

Jul 7, 2019, 7:16 pm Reply

I love pasta

Chef Dario

Jul 7, 2019, 10:26 am Reply

No no no no no no no and noooooooooo ….. seriously don't call it Bolognese….. U don't feel ashamed a little bit for don't know what are the ingredients and don't know how to make a Bolognese??? That's a disregard and disrespect of food…..why u don't study a little before mislead thousands of people with this abomination

Cooking for the missus

Jul 7, 2019, 9:49 pm Reply

Needs salt pepper and bay leaves to be authentic.

Rochel Boniel

Jul 7, 2019, 10:54 pm Reply

Where the miilk, white wine, nutmeg, garlic, salt, pepper, sugar ?. and I am not Italian.. No wonder Jamies Italian chain collapsed


Jul 7, 2019, 8:10 am Reply

I love you Jamie.. you are a great cook and you inspire me!!!

Anica Ivančević

Jul 7, 2019, 9:00 am Reply


MarkOh 420

Jul 7, 2019, 10:33 am Reply

thx Bro!

Everyone over 40 gets his own

Valerio Venditti

Jul 7, 2019, 4:24 pm Reply

ma cos'è sta roba io sono italiano e ti assicuro che il ragù non si fa così smettila di fare piatti italiani se non sai farli

Silvia Franzoni

Jul 7, 2019, 9:44 pm Reply

excuse me but you were wrong in preparing the ragu and forgot about the wine (in the original recipe there is wine).
a Bolognese woman 🙂

Simone Taricco

Jul 7, 2019, 10:38 am Reply

Ma che merda hai fatto??

Darth Niloc

Aug 8, 2019, 4:21 pm Reply

Jamie do you remove the seeds from the tomatoes?

Chiara Johnson

Aug 8, 2019, 12:31 am Reply

I'm Italian, and my Nonna's and nonno are from Italy and were chefs. We do not put bacon in bolognese. We also use garlic and wine…

Liam Robertson – Game History Guy

Aug 8, 2019, 2:56 pm Reply

Tory prick.

Sharon Pang

Aug 8, 2019, 4:09 pm Reply

Followed your recipe and it's a huge success!!!! I didn't add ANY salt into the ragu but still it carries lots of flavour. Really thanks for your sharing

irra alfa diansyah

Aug 8, 2019, 4:51 am Reply

So, Ragu is Bolognese?

Amal Saidi

Aug 8, 2019, 1:29 pm Reply

What is that for an Kitchen aid???

alia khairy2000

Aug 8, 2019, 8:41 pm Reply

2019 view

Judge Dredd

Aug 8, 2019, 3:38 am Reply

why do dumb fucks like to add beef mince all at once? seriously stupid, all ya doing is boiling it…brown the damn mince first, so it gets some flavour


Aug 8, 2019, 5:51 am Reply

If I add wine when do I add it

Manchester United master 2007 Sarmilan

Aug 8, 2019, 2:04 pm Reply

Its delicious

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