7 Ways
By Jamie Oliver
A very British Bolognese
Rosemary, pale ale, mushrooms, Cheddar & special pasta
1 hr 30 mins
Not Too Tricky
serves 2
Recipe From
Ingredients
2 sprigs of rosemary
olive oil
400g chopped mixed onion, carrot & celery
250g chestnut mushrooms
500g higher-welfare lean beef, higher-welfare pork or veggie mince
500ml pale ale
2 x 400g tins of quality plum tomatoes
250g fresh lasagne sheets
20g Cheddar cheese
Top Tip
FREEZER STASH
Get your batch groove on and double up the quants here to get even more portions racked up in the freezer for future meals – the only ingredient you can keep the same is the ale, 500ml is good for a double batch, too.
Method
- Put a large, shallow non-stick casserole pan on a medium-high heat. Pick and finely chop the rosemary leaves, then sprinkle into the pan with 1 tablespoon of olive oil to crisp up.
- Add the chopped mixed veg and cook for 10 minutes, stirring regularly, while you trim and finely chop the mushrooms. Stir them into the pan with the mince, breaking it up with your spoon. Cook for 15 minutes, or until golden and caramelized.
- Pour in the ale, let it cook away, then stir in the tomatoes and 1 tin’s worth of water, mashing it all with a potato masher. Simmer on a medium-low heat for 1 hour, mashing occasionally to thicken the texture. season to perfection.
- For 2 portions, either cut the lasagne sheets into 2cm slices or, for a bit of fun, stack up your sheets and cut 2cm slits into them at ½cm intervals all over.
- Cook in a large pan of boiling salted water for just 3 minutes, then scoop out and toss with 2 portions of Bolognese, loosening with a splash of pasta cooking water, if needed.
- Grate over the cheese, and serve right away. Batch up your leftover portions, cool, and pop into the fridge or freezer for another day. Happiness.
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