Recipe of the Day – Family spaghetti Bolognese

Family spaghetti Bolognese
Delicious comfort food


Here’s a great version of the classic Italian Bolognese – reliable, tasty and simple

  • 3 red onions
  • 2 cloves of garlic
  • 3 carrots
  • 3 sticks of celery
  • 2 sprigs of fresh rosemary
  • 2 rashers of quality smoked streaky bacon , or pancetta
  • olive oil
  • 500 g lean beef mince
  • 1 x 400 g tin of chopped tomatoes
  • 1 tabelspoon tomato purée
  • 1 tablespoon balsamic vinegar, or red wine vinegar
  • 3 fresh bay leaves
  • 1 organic low-salt beef stock cube
  • sea salt
  • freshly ground black pepper
  • 500 g dried spaghetti
  • Optional:

  • 40 g Parmesan cheese

Win a dinner for 4 at Jamie's Italian


1. On a chopping board, peel and finely chop the onions, garlic and carrots, then trim and finely chop the celery.

2. Pick and finely chop the rosemary leaves, then finely slice the bacon or pancetta.

3. Put a large saucepan on a medium-high heat and add 1 tablespoon olive oil.

4. Add the bacon, rosemary, garlic and veg, then cook with the lid ajar for 10 to 15 minutes, or until softened and just turning golden, stirring occasionally.

5. Stir in the mince, turn the heat up to high and cook for 5 to 10 minutes, or until browned all over,stirring and breaking it up with a spoon as you go.

6. Add the tomatoes, tomato purée, vinegar and bay leaves.

7. Fill and boil the kettle.

8. Crumble in the stock cube and pour in 400ml boiling water.

9. Stir well, turn the heat up to high and bring to the boil.

10. Season with pepper, reduce to a low heat, then cover and simmer for around 1 hour, stirring occasionally.

11. Remove the lid and continue cooking for 15 to 20 minutes, or until thickened and reduced. Meanwhile…

12. Re-fill and boil the kettle.

13. Carefully fill a large pot three quarters of the way up with boiling water, add a tiny pinch of salt and bring back to the boil.

14. Add the spaghetti and cook according to packet instructions – you want to cook your pasta until it is al dente. This translates as ‘to the tooth’ and means that it should be soft enough to eat, but still have a bit of a bite and firmness to it. Use the timings on the packet instructions as a guide, but try some just before the time is up to make sure it’s perfectly cooked.

15. Using a microplane, finely grate the Parmesan cheese onto a clean chopping board (if using).

16. Once the spaghetti is done, ladle out and reserve a cup of cooking water and keep it to one side, then drain in a colander over the sink.

17. Taste the Bolognese sauce and season with a little more pepper or vinegar, if you think it needs it.

18. Carefully pick out and discard the bay leaves.

19. Put half the sauce into a container, leave to cool, then freeze for another day.

20. Stir the spaghetti into the remaining sauce, adding a splash of pasta water to loosen, if needed.

21. Divide between bowls and sprinkle with Parmesan cheese (if using), then serve.

Jamie’s top tip: “This recipe makes double the amount of sauce you need, so freeze half for another day.”

Nutritional Information Amount per serving:


Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.

  • Calories 510.9 26%
  • Carbs 73.7g 28%
  • Sugar 12g 13%
  • Fat 9.1g 13%
  • Saturates 2.7g 14%
  • Protein 38.6g 86%
Of an adult’s reference intake


Recipe of the day

Smoked salmon & avocado salad
A perfect combo of flavours and textures


Serves 4
Prepare time:20m
Super easy

1 loaf ciabatta
2 small avocados, stoned and sliced
1 lemon
½ cucumber
2 handfuls mixed fresh herbs, leaves picked
1 punnet cress, snipped
2 tablespoons mixed seeds (pumpkin, sesame, sunflower and poppy seeds)
1 blood orange, halved
extra virgin olive oil
sea salt
freshly ground black pepper
200 g smoked salmon, from sustainable sources, ask your fishmonger

For me, a good salad is a combination of many different textures and tastes – soft, creamy and crunchy, sweet and tangy – and this salad has it all. Buying good-quality smoked salmon is essential, though, so do yourself and your guests a favor and don’t go for the cheap stuff!

Heat a griddle pan until it is screaming hot – this will take about 5 minutes. Meanwhile, cut the ciabatta in half lengthways, then cut into four equal-sized pieces, about 10–12cm/4–5 inches square.

Place the sliced avocado in a bowl and squeeze over some lemon juice to stop it from discoloring. Using a speed peeler or potato peeler, slice the cucumber into long, thin strips on top of the avocado. Add the herbs and cress.

Lightly toast the seeds in a dry pan on a medium to low heat, and place to one side to cool. Squeeze a tablespoon of juice out of the blood orange into a bowl, and add 3 tablespoons of extra virgin olive oil. Season it well and give it a mix.

Griddle your ciabatta squares in the griddle pan, charring both sides. Once they are nicely toasted, drizzle with a little of the dressing and put to one side. Place a square of ciabatta on each of four plates, then top each with a quarter of the smoked salmon.

Drizzle 1 tablespoon of the dressing over the salad and very gently mix with your fingertips. If you feel it needs more dressing, add a little extra, but try not to go overboard – you want it to be very light. Top the smoked salmon with the salad. Finish your delicious starter with a sprinkling of toasted seeds, using half a tablespoon per plate, and garnish with a wedge of blood orange.

Whether it’s delicious vegetarian or vegan recipes you’re after, or ideas for gluten or dairy-free dishes, you’ll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
Calories 460 23%
Carbs 34.9g 13%
Sugar 3.7g 4%
Fat 24.2g 35%
Saturates 4.1g 21%
Protein 22.6g 50%

Of an adult’s reference intake

Recipe of the Day – Taglierini with a simple sweet tomato sauce & shrimps

Creamy seafood pasta with fresh herbs

This lovely combo of sweet tomato, cream and prawns works a treat with tagliatelle pasta too

Creamy seafood pasta with fresh herbs
Serves 4

Prepare time:30m
Super easy

Taglierini is a similar shape to fettuccine or egg noodles and lends itself well to creamy, buttery or light tomato-based sauces and especially little seafood numbers like this one. Feel free to use tagliatelle as well.
Blanch and skin the tomatoes, then halve them and chop into small pieces.
Put a pan of salted water on to heat for the pasta. Put a couple of lugs of olive oil in a second pan, and fry the prawns, garlic, lemon zest and tomatoes for a couple of minutes. Add the booze and allow to flame if you like. (The flame should go out after about 30 seconds, so don’t worry!) Add the cream, allow to simmer gently for a couple more minutes and then remove the pan from the heat. Season the sauce carefully with salt, pepper and the lemon juice.

Put the pasta into the boiling water — fresh will need only 3 minutes and dried will need to be cooked according to the packet instructions. If your sauce has cooled down then reheat it now. When the pasta is cooked, drain it in a colander and then toss with the parsley in the pan in which it was cooked. Check the seasoning, then divide on to your serving plates with the sauce on top. Serve straight away, telling your guests to stir the pasta up in their bowls every so often to keep the pasta moist.

Try this: Crumble over a little ricotta or feta cheese – just a little bit – both of these cheeses have a nice texture, go really well with prawns and make it look great.

And this: A handful of spinach added at the end gives a nice vibe — the heat will wilt it into the sauce.

Or this: You can use tinned tomatoes for this dish but you won’t get the freshness or lightness that you get from fresh tomatoes.

Nutritional Information Amount per serving:

Calories 540 27%
Carbs 57.4g 22%
Sugar 7.8g 9%
Fat 20.5g 29%
Saturates 6.2g 31%
Protein 26.7g 59%
Of an adult’s reference intake

Popular Recipes this week
Pizza dough
Perfect roast beef
Perfect roast chicken
6-hour slow-roasted pork shoulder
Good old chilli con carne
Best roast leg of lamb

Complete your profile

Recipe of the Day – Summer tray-baked salmon

Summer tray-baked salmon
With new potatoes and seasonal veg


Summer tray-baked salmon
With new potatoes and seasonal veg

More Lunch & dinner recipes recipes >
0 foodies cooked this

This is one of those great staple recipes every family can fall back on – make it your own by using whatever vegetables are looking good and in season.


Serves 4


Super easy
More Fish Recipes


sea salt
freshly ground black pepper
700 g new potatoes
100 g runner beans
100 g green beans
a large handful of yellow French beans

100 g podded fresh peas
40 g unsalted butter
olive oil
2 lemons
½ a bunch of fresh basil
a handful of fresh fennel tops or dill
4 x 200 g salmon fillets, skin on, scaled and pin-boned

This recipe has been adapted from Jamie Oliver’s Kitchen Garden Project, Jamie Oliver Food Foundation’s program for primary schools. For more information on our work in schools visit

1. Preheat the oven to 230ºC/450ºF/gas 8.
2. Half-fill a large saucepan with cold water and add a tiny pinch of salt.
3. Place on a high heat and bring to the boil. Meanwhile…
4.Give the new potatoes a good scrub with a scrubber, then on a chopping board cut any bigger ones in half, leaving the smaller ones whole.
5.Cut the tips from the runner beans until you cut into the stringy piece that runs the length of the bean.
6. Pull the stringy bit and peel it down the length of the beans on both sides of each one, then slice at an angle into 5cm pieces.
7. Trim the stalk-ends from the green and French beans, if using, but leave the wispy tips on, then slice the beans at an angle into 3cm pieces.
8. Once boiling, carefully lower the potatoes into the water with a slotted spoon, bring back to the boil, then cook for around 10 to 12 minutes (depending on the size of your potatoes), or until they’re nearly done.Meanwhile…
9. If your peas are still in their pods, pod them now.
10. When the time’s up on the potatoes, carefully add all the beans to the pan and cook for a further 4 minutes.
11. Drain the potatoes and beans over the sink into a colander and steam dry for a couple of minutes, then tip into a 25cm x 35cm roasting tray.
12. Scatter over the peas, dot over the butter and drizzle with 1 tablespoon of olive oil.
13. Use a microplane to finely grate the zest of both lemons onto a chopping board, then scatter into the tray.
14. Cut the lemons in half.
15. Squeeze the juice over the salmon and vegetables, using your fingers to catch any pips.
16. Season lightly with salt and pepper then, toss together while still warm so that the flavors are absorbed.
17. Pick the basil leaves, discarding the stalks, then roughly chop them with the fennel tops or dill.
18. Scatter half the herbs into the tray.
19. Carefully score the salmon fillets lightly on the skin side.
20. Rub each fillet with a little salt, pepper and olive oil, stuff the scores with the remaining herbs and place on top of the potatoes and beans, then wash your hands.
21. Bake in the hot oven for 10 to 15 minutes, depending on the exact size and thickness of your fillets, or until the salmon is cooked through and the vegetables are soft.
22. Divide between your plates using a fish slice, then drizzle with the cooking juices from the bottom of the tray and serve.

Tip: This is one of those great dishes that you can really make your own by using whatever vegetables are in season – it’s particularly nice with broad beans, asparagus or little halved cherry tomatoes. Delicious served with a dollop of yoghurt or garlic mayonnaise.

Making sure children get the right nutrition is very important to us, so for more guidance on cooking for kids, please click here.

Whether it’s delicious vegetarian or vegan recipes you’re after, or ideas for gluten or dairy-free dishes, you’ll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
Calories 498
Carbs 30.6g
Sugar 4.5g
Fat 27g
Saturates 8.5g
Protein 30.2g
Of an adult’s reference intake