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Try these tasty ways to use Jamie’s batch of 50/50 bolognese from his new cookbook, ONE.
Cook in a big batch and use through the week, this tasty bolognese recipe is bulked out with finely chopped vegetables and lentils and can be served in one of the easy recipes below.
1. Preheat the oven to 180ºC.
2. Halve and deseed red or yellow peppers, rub with olive oil then roast for 20 minutes. Meanwhile, quarter some cherry tomatoes, add mini mozzarella balls and dress with extra virgin olive oil, red wine vinegar and tear in some fresh basil leaves. Spoon Bolognese into a baking dish, nestle the peppers on top, and stuff with the tomato mix.
3. Grate over a little Parmesan, if you like, then bake for 20 minutes, or until blipping and gorgeous. Finish with a few baby basil leaves.
Recipes © Jamie Oliver Enterprises Limited. Photography © 2022 Jamie Oliver Enterprises Ltd. Photography: Ella Miller
1. Preheat the oven to 200ºC.
2. Spoon Bolognese into a baking dish, then top with a packet of ready-made potato gnocchi. Coarsely grate over Cheddar cheese, then bake for 20 to 30 minutes, or until golden and bubbling.
3. Serve with a few bombs of your favourite pesto and some baby basil leaves dotted on top, if you like.
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