Jamie Oliver's Ragu Recipe: A Flavorful Journey

Jamie Oliver, the culinary icon known for his approachable recipes and emphasis on fresh ingredients, offers a multitude of variations on classic Italian dishes. His ragu, a hearty meat sauce perfect for pasta, is no exception. This article delves into a delicious Jamie Oliver-inspired ragu recipe, focusing on achieving that rich, slow-cooked depth of flavor that characterizes this beloved dish.

Understanding the Essence of Jamie Oliver's Cooking Philosophy

Before we dive into the specific recipe, it's important to understand the principles that guide Jamie Oliver's cooking. He champions fresh, seasonal ingredients, emphasizing simplicity and allowing the natural flavors to shine. His recipes often involve techniques that maximize flavor development, like slow cooking and using good quality olive oil. Expect a generous amount of vegetables and aromatic herbs in this ragu, reflecting his commitment to vibrant, healthy meals.

A Step-by-Step Guide to Jamie Oliver's Inspired Ragu

This recipe draws inspiration from Jamie Oliver's style, emphasizing fresh ingredients and a slow-cooking method to achieve maximum flavor.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 carrots, finely chopped
• 2 celery sticks, finely chopped
• 500g beef mince (or a mix of beef and pork)
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp red pepper flakes (optional, for a touch of heat)
• 1 (400g) can chopped tomatoes
• 1 (400ml) can tomato passata
• 200ml red wine (optional, but adds depth of flavour)
• 1 tbsp tomato purée
• 1 beef stock cube (or 150ml beef stock)
• Salt and freshly ground black pepper to taste
• Fresh basil leaves, chopped (for garnish)
• Grated Parmesan cheese (for serving)

Instructions:

1. Sauté the vegetables: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 8-10 minutes. This step is crucial for building a flavorful base.
2. Brown the meat: Add the beef mince to the pot and cook, breaking it up with a spoon, until browned. This helps to render the fat and develop a richer flavor.
3. Add aromatics: Stir in the minced garlic, oregano, basil, and red pepper flakes (if using). Cook for another minute until fragrant.
4. Simmer the sauce: Pour in the chopped tomatoes, tomato passata, red wine (if using), and tomato purée. Stir well to combine. Add the beef stock cube and season generously with salt and pepper.
5. Slow cook to perfection: Bring the ragu to a simmer, then reduce the heat to low, cover, and cook for at least 2 hours, or even longer for a deeper, richer flavor. The longer it simmers, the more the flavors will meld together. Stir occasionally.
6. Serve and enjoy: Once the ragu is cooked, taste and adjust seasoning as needed. Serve over your favorite pasta, garnished with fresh basil leaves and grated Parmesan cheese.

Tips for the Perfect Jamie Oliver-Style Ragu

• Use good quality ingredients: The better the ingredients, the better the ragu will taste. Choose fresh, ripe tomatoes and good quality olive oil.
• Don't rush the cooking process: Slow cooking is key to developing the deep, rich flavor of the ragu.
• Adjust the seasoning to your taste: Taste the ragu frequently and adjust the seasoning as needed.
• Add other vegetables: Feel free to add other vegetables, such as mushrooms, zucchini, or bell peppers, to your ragu.
• Make it ahead: This ragu tastes even better the next day, so feel free to make it ahead of time.

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