Simply Jamie
By Jamie Oliver
A better Bolognese
2 hrs 40 mins
Not Too Tricky
serves 14
About the recipe
A healthier ragù of mince & lentils that you can batch up and use in a multitude of future meals.
Recipe From
Ingredients
2 sprigs of rosemary
4 rashers of higher-welfare smoked streaky bacon
olive oil
250g higher-welfare beef mince
250g higher-welfare pork mince
2 onions
2 carrots
2 cloves of garlic
2 sticks of celery
500g mixed mushrooms
200g tomato purée
2 tablespoons balsamic vinegar
3 x 400g tins of lentils
3 x 400g tins of plum tomatoes
500g higher-welfare baby back ribs
Top Tip
Simply swap in veggie or vegan mince in place of the bacon, beef and pork, skipping step 2 and adding veggie or vegan mince at the start of step 4.
Method
- Pick and finely chop the rosemary leaves, finely slice the bacon, then place in a large deep casserole pan on a high heat with 4 tablespoons of olive oil, stirring regularly, until lightly golden.
- Add all the mince, breaking it up with your spoon, and let it brown for 15 minutes, stirring regularly.
- Peel the onions, carrots, garlic and celery and finely chop with the mushrooms (I pulse it all in a food processor to save time), then add to the pan and cook for another 15 minutes, stirring regularly.
- Stir in the tomato purée and balsamic, then tip in the lentils, juice and all. Add the tomatoes, then fill each tin with water, swirl around and pour into the pan.
- Bring to the boil, then halve and add the rack of ribs. Simmer on a medium-low heat for 2 hours, mashing occasionally with a potato masher to thicken the texture, and scraping up all the nice sticky bits from the bottom of the pan.
- Season to perfection with sea salt and black pepper, remove the rib bones, then portion up what you need, stashing the rest in the fridge (for up to 3 days) or freezer (for up to 3 months), ready for future meals.
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