James Martin’s Spaghetti Bolognese is a hearty, flavorful take on the classic Italian dish. With rich, meaty sauce simmered to perfection, this recipe combines ground beef, aromatic vegetables, red wine, and tomatoes to create a satisfying meal that’s perfect for a family dinner or a casual gathering. James Martin’s method ensures a balanced, delicious dish with layers of flavor.
What is James Martin’s Spaghetti Bolognese?
James Martin’s Spaghetti Bolognese is a traditional Bolognese sauce made with ground beef, tomatoes, onions, garlic, red wine, and herbs, served over perfectly cooked spaghetti. The slow-cooked sauce brings out the deep, rich flavors of the meat and vegetables, making it a comforting and filling dish.
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Why You Should Try This Recipe
- Rich, Slow-Cooked Flavor: Simmering the sauce for a longer time deepens the flavors.
- Perfect for Family Dinners: This classic dish is ideal for feeding a crowd.
- Balanced Ingredients: The combination of beef, vegetables, and red wine creates a well-rounded sauce.
- Easy to Make: Straightforward steps and easy-to-find ingredients make this dish beginner-friendly.
- Great for Leftovers: The sauce can be made in advance and tastes even better the next day.
Ingredients Needed to Make James Martin Spaghetti Bolognese
- 500g ground beef (minced beef)
- 1 large onion (chopped)
- 2 garlic cloves (minced)
- 1 carrot (finely chopped)
- 1 celery stick (finely chopped)
- 400g can of chopped tomatoes
- 2 tbsp tomato purée
- 200ml red wine
- 300ml beef stock
- 1 bay leaf
- 1 tsp dried oregano or Italian seasoning
- Salt and freshly ground black pepper (to taste)
- 2 tbsp olive oil
- 400g spaghetti
- Freshly grated Parmesan cheese (for serving)
- Fresh basil or parsley (optional, for garnish)
Instructions to Make James Martin Spaghetti Bolognese
- Cook the Vegetables: Heat the olive oil in a large frying pan or saucepan over medium heat. Add the chopped onion, garlic, carrot, and celery. Cook gently for 8-10 minutes, stirring occasionally, until the vegetables are soft and fragrant.
- Brown the Meat: Add the ground beef to the pan and cook for 5-7 minutes until browned all over. Break up any lumps with the back of the wooden spoon as it cooks.
- Add Wine and Simmer: Pour in the red wine and simmer for 5 minutes, allowing the alcohol to evaporate and the flavors to intensify.
- Stir in Tomatoes and Stock: Add the chopped tomatoes, tomato purée, and beef stock. Stir everything together and add the bay leaf, oregano, salt, and freshly ground black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 45 minutes to an hour, stirring occasionally.
- Cook the Spaghetti: While the sauce simmers, bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions, usually about 8-10 minutes, until al dente. Drain the spaghetti and set aside.
- Combine and Serve: Remove the bay leaf from the Bolognese sauce. Toss the cooked spaghetti with the sauce or serve the sauce spooned over the top of the pasta. Garnish with freshly grated Parmesan cheese and fresh basil or parsley, if desired.
What Goes Well With James Martin Spaghetti Bolognese
- Garlic Bread: Serve with crispy garlic bread to soak up the delicious sauce.
- Green Salad: A simple green salad with a light vinaigrette provides a fresh contrast.
- Roasted Vegetables: Serve with roasted zucchini, bell peppers, or eggplant for a hearty side.
- Parmesan Cheese: Grate extra Parmesan on top for added richness.
- Crusty Bread: Fresh crusty bread is perfect for dipping into the sauce.
- Red Wine: A glass of red wine, like Chianti or Merlot, pairs beautifully with the bold flavors of the Bolognese.
Expert Tips for Making the Best James Martin Spaghetti Bolognese
- Cook Slowly for Richer Flavor: Letting the sauce simmer slowly for at least an hour will bring out the depth of flavors in the beef and vegetables.
- Use High-Quality Beef: For the best flavor, use high-quality ground beef with a bit of fat, which adds richness to the sauce.
- Season to Taste: Taste the sauce halfway through cooking and adjust the seasoning if needed, especially with salt and pepper.
- Save the Pasta Water: Save a little pasta water when draining the spaghetti and add it to the sauce if it’s too thick.
- Make Ahead: The sauce tastes even better the next day, so feel free to make it ahead and reheat it when needed.
Easy Variations of James Martin Spaghetti Bolognese
- Pork and Beef Mix: For more depth, use a combination of ground beef and pork.
- Vegetarian Bolognese: Swap the meat for lentils or mushrooms for a vegetarian version of the classic dish.
- Spicy Bolognese: Add chili flakes or fresh chili to the sauce for a spicier kick.
- Red Wine-Free Version: Replace the red wine with extra beef stock if you prefer not to use alcohol.
- Creamy Bolognese: Stir in a splash of cream or a dollop of mascarpone for a richer, creamier sauce.
Best Practices to Store James Martin Spaghetti Bolognese
- Refrigerate: Store any leftover sauce in an airtight container in the fridge for up to 3 days.
- Freeze for Later: The sauce freezes well. Store it in freezer-safe containers or bags for up to 3 months.
- Reheat Properly: Thaw frozen sauce in the fridge overnight and reheat gently on the stovetop over medium heat.
Best Practices to Reheat James Martin Spaghetti Bolognese
- Stovetop Reheating: Reheat the Bolognese sauce in a pan over medium heat, stirring occasionally, until warmed through.
- Microwave Reheating: For smaller portions, reheat the sauce in the microwave on medium power in short intervals, stirring between each interval.
How Can I Make James Martin Spaghetti Bolognese Healthier?
- Use Lean Ground Beef: Opt for lean ground beef to reduce the fat content.
- Add More Vegetables: Incorporate more vegetables like zucchini, spinach, or bell peppers for extra fiber and nutrients.
- Whole Wheat Pasta: Serve the Bolognese sauce over whole wheat or gluten-free spaghetti for a healthier option.
- Lower Sodium: Use low-sodium beef stock and season with herbs instead of too much salt.
- Less Wine: Reduce the amount of wine and replace with beef stock to cut down on alcohol and calories.
Nutrition Value (per serving):
- Calories: 550
- Fat: 20g
- Carbohydrates: 65g
- Protein: 30g
- Fiber: 6g
- Sugar: 10g
FAQs
Can I freeze leftover spaghetti Bolognese?
Yes, spaghetti Bolognese freezes well. Allow the sauce to cool completely, then transfer it to airtight containers or freezer bags. It can be frozen for up to 3 months. Thaw in the fridge overnight before reheating on the stovetop.
How do I thicken my Bolognese sauce?
To thicken the Bolognese sauce, let it simmer uncovered to reduce the liquid. You can also add a tablespoon of tomato paste or cornstarch mixed with water to help thicken the sauce.
Can I make Bolognese without wine?
Yes, you can make Bolognese without wine. Simply replace the wine with extra beef stock or water. A splash of balsamic vinegar can also be added to mimic the depth of flavor that wine provides.
What is the best pasta to serve with Bolognese sauce?
While spaghetti is traditional, other types of pasta like tagliatelle, fettuccine, or rigatoni also work well with Bolognese sauce. These thicker pasta hold the rich sauce better.
Final Words
This James Martin Spaghetti Bolognese Recipe is a hearty, flavorful, and comforting dish that’s perfect for any occasion.
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James Martin Spaghetti Bolognese
- Prep Time: 15
- Cook Time: 60
- Total Time: 1 hour 15 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Description
James Martin’s Spaghetti Bolognese is a traditional Bolognese sauce made with ground beef, tomatoes, onions, garlic, red wine, and herbs, served over perfectly cooked spaghetti. The slow-cooked sauce brings out the deep, rich flavors of the meat and vegetables, making it a comforting and filling dish.
Ingredients
Scale
- 500g ground beef (minced beef)
- 1 large onion (chopped)
- 2 garlic cloves (minced)
- 1 carrot (finely chopped)
- 1 celery stick (finely chopped)
- 400g can of chopped tomatoes
- 2 tbsp tomato purée
- 200ml red wine
- 300ml beef stock
- 1 bay leaf
- 1 tsp dried oregano or Italian seasoning
- Salt and freshly ground black pepper (to taste)
- 2 tbsp olive oil
- 400g spaghetti
- Freshly grated Parmesan cheese (for serving)
- Fresh basil or parsley (optional, for garnish)
Instructions
- Cook the Vegetables: Heat the olive oil in a large frying pan or saucepan over medium heat. Add the chopped onion, garlic, carrot, and celery. Cook gently for 8-10 minutes, stirring occasionally, until the vegetables are soft and fragrant.
- Brown the Meat: Add the ground beef to the pan and cook for 5-7 minutes until browned all over. Break up any lumps with the back of the wooden spoon as it cooks.
- Add Wine and Simmer: Pour in the red wine and simmer for 5 minutes, allowing the alcohol to evaporate and the flavors to intensify.
- Stir in Tomatoes and Stock: Add the chopped tomatoes, tomato purée, and beef stock. Stir everything together and add the bay leaf, oregano, salt, and freshly ground black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 45 minutes to an hour, stirring occasionally.
- Cook the Spaghetti: While the sauce simmers, bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions, usually about 8-10 minutes, until al dente. Drain the spaghetti and set aside.
- Combine and Serve: Remove the bay leaf from the Bolognese sauce. Toss the cooked spaghetti with the sauce or serve the sauce spooned over the top of the pasta. Garnish with freshly grated Parmesan cheese and fresh basil or parsley, if desired.
