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By Jessica Rach For Mailonline 13:46 29 Apr 2020, updated 14:31 29 Apr 2020
- Jamie Oliver has revealed how he batch cooks ragu sauce for his family-of-seven
- British chef, 44,continues to share lockdown-friendly recipes amid pandemic
- The father-of-five called it 'family-friendly' and 'easy and economical'
- He admitted was a 'great way to sneak in extra vegetables for kids at meal times'
Jamie Oliver has revealed how he batch cooks ragu sauce for his family-of-seven as he continues to share lockdown-friendly recipes amid the pandemic.
The British chef, 44, took to his Instagram account to unveil what he called the 'perfect recipe for a rainy day', explaining that after cooking and freezing bags of the sauce, he could then use it forspaghetti bolognese, lasagne, chilli or cannelloni.
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The father-of-five called it 'family-friendly' and 'easy and economical' - as well as admitting that it was a 'great way to sneak in extra vegetables for your kids at meal times'.
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'The perfect base for your favourite spaghetti bolognese, lasagne, chilli or cannelloni. Dead easy to knock up on a rainy day like today in big batches and freeze for another day! Anyone already have this on their list this week?'.
Jamie starts by adding chopped rosemary and smoky bacon to a sizzling pan with virgin olive oil.
He then adds a kilo of mince beef and a kilo of mince pork, adding: 'If budget is a real issue then you can replace half a kilo of beef with lentils, which is just as delicious.
Jamie Oliver's family ragu recipe
Serves: 7 (multiple servings)
Cooking time: 2 hours
Ingredients
- 2 sprigs of rosemary
- 100 grams of smoked bacon
- 1 kg of mince beef (if budgeting replace half a kilo with lentils)
- 1 kg of mince pork
- Two onions
- Four carrots
- Four sticks of celery
- Tomato puree
- Four tins of plum tomatoes
- Four cans of water
Method
- Chop up the rosemary and backon
- Put a table spoon of virgin olive oil into a pan and turn it to full heat
- Add the rosemary and the bacon
- Add your mince beef and pork and stir
- Stir for 10 minutes until it's frying again
- Chop of blend your vegetables
- Add in and stir for another 10 minutes
- Add two tbsps of tomato pureeand tins of chopped tomatoes
- Add four cans of water and leave to simmer for 1- 2 hours
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'You'll start to see the water coming out so you need to stir it for about 10 minutes. Once you hear it sticking and sizzling that means flavour.'
He continues by chopping or blending carrots, onions and celery to the same size as the mince meat.
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'Add two tablespoons of tomato puree for depth, along with four tins of chopped tomatoes', he says.
Concluding, he says: 'You're going to create the most wonderful, beautiful, robust ragu sauce'.
Advising on storage options, he adds: 'We've made twice as much as we need, so possibly another 10 meals.
'You can bag it up and store it in your freezer for month, just run the bag under the tap and you can reheat it in the pan in minutes.
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'When you bag it up don't forget to label it. Squeeze the air out and the thinner you can bag it up the quicker it will freeze - and the quicker you can reheat it.
'Let it go to room temperature then lay it in the freezer shelf flat, almost like a book shelf of edible meals'.
Jamie shares Poppy Honey Rosie, 18, Daisy Boo Pamela, age 17, Petal Blossom Rainbow, age 11, Buddy Bear Maurice, 9, and River Rocket, 3, with wife Jools.
Jamie Oliver
