Skip to content
Batch-it-up family Bolognese recipe

Batch-it-up family Bolognese recipe

138 ratings

Jamie Oliver says, "The secret to a seriously good Bolognese is to make a big batch and cook it low and slow. This one contains lentils and veg, and is super-quick to pull together, with the hob doing all the hard work. I like to make it at the weekend when I have a bit more time, then pop it into the freezer in batches for amazing midweek meals. Enjoy it with your favourite pasta, in a cottage pie or as the base for a smoky chilli." See method

  • Serves 12
  • 10 mins to prepare and 2 hrs 30 mins to cook
  • 250 calories / serving
  • Freezable
  • Healthy
  • Gluten-free
  • Dairy-free


  • 2 rashers of higher-welfare smoked streaky bacon
  • ½ a bunch of fresh rosemary (15g)
  • olive oil
  • 6 cloves of garlic
  • 3 onions
  • 4 carrots
  • 500g chestnut mushrooms
  • 500g quality lean minced beef
  • 500g higher-welfare lean minced pork
  • 200g dried lentilles vertes
  • 4 x 400g tins of quality peeled plum tomatoes
High in protein, which supports the maintenance of muscle mass

Each serving contains

  • Energy

  • Fat

    9g 13%
  • Saturates

    3g 15%
  • Sugars

    8g 9%
  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 18.4g Protein 24.3g Fibre 4.6g


Jamie Oliver 155x255

  1. Finely slice the bacon and pick and finely chop the rosemary, then place in a large pan with 1 tbsp oil over a medium heat.
  2. Peel and finely chop the garlic, onions and carrots, then finely slice the mushrooms, adding them to the pan as you go (or finely chop everything together in a food processor). Cook for 15 mins, or until softened, stirring regularly.
  3. Add the pork and beef mince, breaking it up with the back of a wooden spoon, then stir in the lentils. Season with black pepper and cook for a further 15 mins.
  4. Scrunch in the tomatoes, along with 4 tins' worth of water. Bring to the boil, then simmer on a low heat for 2 hrs, or until thickened and reduced.
  5. Taste and season to perfection with sea salt and black pepper, then serve straight away, or leave to cool, batch up and freeze for another day.

Jamie's tip: "I've replaced half the mince with lentils (a source of protein with less fat), without scrimping on taste."

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Healthy recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

You may also like

Be the first to comment

Before you comment please read our community guidelines.