Bolognese Meal Prep Done In 45 Minutes | Pasta Bolognese Recipe
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- Опубликовано: 24 июл 2024
- Looking for an easy and delicious meal prep idea? Try this Bolognese meal prep recipe! With a few simple ingredients and some basic cooking skills, you can create a batch of hearty and flavourful Bolognese sauce that will keep you satisfied throughout the week.
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Ingredients -
200g (7.05oz) - Streaky Bacon, Diced
2 - Brown (Yellow) Onions, Grated
2 - Carrots, Grated
2 - Ribs of Celery, Grated
4 - Garlic Cloves, Minced
10g (0.3oz) - Picked Oregano Leaves, Roughly Chopped
10g (0.3oz) - Picked Rosemary Leaves, Roughly Chopped
500g (1.1lbs) - Beef Mince (Ground Beef)
250g (1.1lbs) - Pork Mince (Ground Pork)
3/4 Cup (180ml) - Cheap Red Wine
150g (5.3oz) - Sun-Dried Tomatoes, Roughly Chopped
10g (0.3oz) - Picked Basil Leaves, Roughly Chopped
2 Cans (800g-1.76lbs) - Diced Tomatoes + Splash Of Water To Rinse Them
150g (5.2oz) - Spaghetti Or Pasta Of Choice - 150g (5.2oz) = 1 Serve
Seasoning To Taste
Parmigiano Reggiano Cheese, Freshly Grated To Serve
Extra Virgin Olive Oil To Serve
Cracked Black Pepper To Serve
Fresh Basil To Serve
Recipe Notes -
If you can’t consume alcohol, substitute the wine for chicken or beef stock.
If you wish to use dried herbs instead, use 2 tsp of each; basil, oregano and rosemary. Alternatively, you can use 5 tsp of Italian herbs.
Bacon is optional. You can use 1 tbsp (20ml) of olive oil instead
Sun dried tomatoes are optional.
#mealprep #bolognese #pastarecipe 
Хобби
This one is one of my all time favourite meals. Hope you enjoy it 👌 don’t forget to turn on notifications so you never miss when I upload ❤
Are you sure the calorie count is accurate? I'm scared about how many calories my spag bol is if this serving size is 800cal lmao.
What was your reheating method - microwave, oven?
I LOVE your format. The description, nutritional information, etc. You're my go to man for meal prep for good reason. Thank you!
Keep them coming mate, love all the dishes, makes it so much easier to stick to good food while training aswell, thank you 👍🏽
I really appreciate the time and consideration you take to share substitute ingredients. Thank you
Perfect!! I will try it it anyway. Please continue meal prep series, i feel much better while cooking your recipes, they are awesome, never in my life cooking and eating was so good!
This video looks so delicious and easy! I'm definitely giving this Bolognese pasta meal a go. Thanks Chef Jack, keep up the good work!
YES JACK I BEEN WAITING FOR THIS ONE FOR SOOO LONG!!! Just cooked ya beef stir fry recipe tonight as well it was delicious, cheers for the recipes bro
Tried this recipe yesterday and it turned out delicious! Looking forward to trying out more of your other recipes 😊, next up for me is the beef stir fry! 🤤 looks yummy, thanks! Would just like to add your commentary is really good and I really like the information you include behind why you’re cutting/grating things certain way etc, I’ve learnt a few different things too!
Mate this is the BEST I have seen looks very nice.
Thanks chef Jack! The transition between ingredients is smooth !
Thank you 🙏
After making your lasagna recipe (that is so delicious) I decided to make my own 'quick' version using your penne oven bake bolognese as meat filling instead of letting it simmer for 1.45h. I'll defenitly try bolognese filling next time!! thank you so much for bringing great food into my and gf's life!
Another top class recipe….Thank you chef…🌟✨🌟
Thanks Jack. Have a good day mate.
You got a sub from me, cant wait to try these different types of meals for my workouts
Great dish! Look forward to try it :)
Thanks Jack I followed this recipe but only had carrots onion and zucchini to add to the mince.
Kids loved it even came back for more. Hidden veggies bwaahaahhaaa!
Oooh going to try this, never made it with bacon & sun dried tomatoes x
Your meal prep videos never fail to disappoint
Thank you 🙏
Looks delicious
Great recipe Chef it’s almost the same as mine lol. Thanks for sharing.😊
Thanks for the video🙌
Delicious 😋
Love ur video. Keep up~👍🏻
Mate, you've changed the way I eat. Thank you.
Thanks Jack, this looks amazing! If possible, a bit more than usual considering your standard. Congratulations all the way... sorry about your pepper mill though, I missed it 😊
subscribed like a month ago and seriously. Your recipes are easy, they are insanely good, with some adjustments here and there for personal taste. I think i finally found the joy in cooking for myself. My colleagues are also asking for the recipes. Especially your meatballs recipe was a banger. Is there any chance of buying these koi knives you advertised some time ago.? Keep doing what you are doing, man.
The new editing flourishes are great
Thank you 🙏 I’m always trying to improve with every new upload
I like sliced mushrooms in mine.
Yeah and me. And tomato sauce!
Wow...what flavours...i can just imagine how delicious this recipe is😋😋😋 love how you work on each ingredient to bring out more flavour... 💕💕 Thank you Chef Jack
I definitely think it's best to take the pasta out a minute early when it comes to meal prep, by the time you've heated it back up a day later its perfect
...cleanly...nice
I didn’t realise Basil lost its flavour using it to early thanks for the info 🐨🌹
You never steer us wrong!!! 👍🏽❤️🔥
🙌🙌
No "10 cracks"?
Sundried tomatoes work really well in Bolognese, won't have them anywhere else but are good in pasta. I have started substituting pork mince for butchers pork sausages, they usually make some tasty sangers and they add another depth of flavour. Really good recipie again Jack, been using this and your bechamel sauce recipe a lot lately
Hey, love your videos! What is the name of the pan you are using in your videos? :)
How can anyone not get excited for a Chef Ovens upload? Gives me new inspiration every time ❤
I amalso inspired
I agree, he’s Top Shelf.
Righto!!!!! This is me tomorrow night 💥
Can you please make a video on how to safely cool down and, store and reheat different meal preps. There are always so many conflicting guidelines when searching online.
This is some nice editing! Also quick question - is it possible to give us kcal per 100g instead of portion? As I love your meals and have used most of them for meal prep but I divide them into smaller portions than you.
Thanks :)
Been waiting for this! Just made the chicken stir fry, for the next 5 days. I’ll try this next time. But calling that bacon… Looks like sliced ham 😂
Which pot do you use? I’m sure you’ve answered this before, but looking for one similar to what you use.
If I put parmesan on it, is it better to put it on while prepping or right before I eat it?
How do you reheat the food please?
yum
Hello brother, my name is Lautaro, I currently go to the gym and I am having a diet for volume, and I wanted to be able to see your videos, but when translating it it does well. I wanted to know if you can translate them? Thank you so much.
Oh I want spaghetti now yum 😊
I’m eating mine right now 😉🤤
@@ChefJackOvens I'm so jealous! Enjoy!!
Icy here mate, love the recipe. Have you made puttanesca on the channel before
Yoo! Fancy seeing you here haha 😂 cheers mate. Yes I have - Pasta Alla Puttanesca | How To Make This Underrated Dish
ruclips.net/video/SL7utVejXUU/видео.html
It’s an oldie but a goodie 👌
Great content as always Chef Jack! One observation, Chef Jean Pierre says to cook tomato based sauces with the lid off, because you want the acids to escape, should that be applied here aswell?
Thank you 🙏. This will depend on how acidic the tomatoes are. I cook with the lid on for these types of recipes to create the depth and dark coloured sauce, as well as helping reduce the sauce for increased flavour. It’s a matter of choice really. It won’t change much with or without the lid
@@ChefJackOvens thank you!
*peppino spaghetti likes this video*
Mmmmm bolognese pasta ;)
This looks delicious. I have a question. Can I substitute tomato sauce for the tomatoes? If so, how much tomato sauce? I can’t stomach tomatoes, raw or cooked and don’t like the texture either. But I love tomato sauce and paste. Please advise and continue to bless us with your awesome videos and recipes!❤️
For a sauce closer to an Italian Bolognese substitute stock for the tinned tomatoes. Bologna is in the north, far from the tomato growing regions, and "ragu alla bolognese" doesn't actually use them. Some Italian recipes might use tomato concentrate but never actual tomatoes. That's "ragu alla Napolitana".
Also, no garlic. You never, never, never use onion and garlic together like this in Italy. In England, yes; in Italy, no. Onion only.
I'm always struggling with the salt to season part. Any chance get a rough idea of how much
It really depends on taste and the flavours develop overtime. I could tell you an amount and it could be too much or too little for you. I’d say start with tsp, mix and taste then go from there
If you cook this on a Sunday, can you eat it on Thursday or Friday?
Great grub ! Q: i love to put olives into Bolognese - what do you think?
Definitely if you like them, put them in 👌
F to pay respects to Jack's pepper mill
🙏🙏
LETS FUCKING GOOOOOO CHEF JACK OVENS BACK FOR MORE!!!!
You know it 🙌🙌
Love the videos, in the description you list 250 grams of Pork mince as 1.1 lbs. While it should be .551 Lbs.
Yeah that’s my bad, thanks for pointing that out
Does the bacon fat not mean it will be full of chewy gristle bits? Looks lovely tho
Not at all. The bacon breaks down
Thanks Chef Jack, I’ll give this a try ❤️👍🏼
I've seen some people online promoting the use of White wine instead of red for a bolognese, have you ever tried this and how would you say it affects the recipe if so?
It’s mainly for the acidity and white would work but red gives the depth that’s required.
Is there anywhere I can find the calories and macros for your meal preps?
They’re all in the videos
Where to buy those knives you use?
They’re from koi knives. The link is in the description
@@ChefJackOvens thank you
Haha, I’ve never made it this complicated. I guess I’ve never made a Bolognese. I just use garlic, ketchup, crushed tomatoes, chili, salt and pepper.
👌👌
That sounds disgusting
@@CameronT93 its great gotta try it
@@arnekronvall817 no onions AND you’re using ketchup. If I had Italian ancestors they would be crying right now.
@@CameronT93 ye but I’m telling you it ain’t no bolognese. It’s more a mincemeat sauce. You can use onions, I sometimes do. But it’s the chili ketchup, raw chili and garlic that makes it.
How could we stop getting the water at the bottom of the dish as seen in the video at the end? I get the same, my husband hates it lol x
Mix the pasta with the bolognese. This is only due to them not being mixed
Thank you
What size is that pan?
28cm
@@ChefJackOvens thanks Jack 😎💪
Controversial but Pineapple in Bolognese is decent! Don’t knock it until you’ve tried it! 😉
Can’t say I’ve tried it but can’t imagine it be bad
Hey man you gotta have spaghetti pasta not penne! Great recipe dude.
Pasta of choice 😉 cheers
Oh No! you really broke the pepper grinder lol, Any Sponsors out there Please take note 🤭
I wonder how much it is when on a plate. The servings seem small. Maybe that's why I'm fat
Had this over the past couple nights. These servings are pretty big. I usually eat a lot and only had 1 container each night
Nice recipe, but isn't the sauce too watery? That's what it seems like 😂
It’s from the pasta and bolognese being separate, if you mix it together it combines
@@ChefJackOvens That was my only negative with this recipie. If o would like it thicker. Should i cook the pasta a bit shorter then throw it in the bolognese with some pasta water and let it cook for another 15minutes or so? What's the best way to make it a bit thicker?
Baller naze
Could you please weigh the final dish, taring the food container? I eat at home since I have no reason to take food in a food container to the university.
It’s everything divided by 5. Plus all the weights are in the macro cards
@@ChefJackOvens im sorry came from and old video chow mein
Can we have a version of your meals or at least a recipes - without pork (including bacon) and without milk (cheese is OK).
You can use beef and not include the pork. You don’t have to use milk
Just a reminder that it's 10 cracks of black pepper
NEVER AGAIN will I EVER grate another freaking onion! MY EYES!!! They start tearing up just watching someone else grating a bloody onion!
Why must the algorithm attack you?? ): ):
Never quite understand. This has always been the case since I first started ☺️ I’m used to it now. I appreciate everyone that watches 🙌
It's ok bro I'm happy to physically look your channel up then watch lol... Now come on thats gotta be a 20 cracks whisper worth lol
Sorry, mate: I'm not italian, I'm german. But I'll never copy this recipe. (No pun intended. Just sharing my experience.)
I made the bolognese recipe from chef John, inspired by Marcella Hazan (they called her the Julia Child of italian cuisine).
We've compared it with many others: it's amazing! Yes: 8hrs of cooking time is a lot. But worth it.
My mon once saw bolognese made in a cooking show in less that 1 hr. It failed! (She told me, after serving her my 1st try of "the real deal".)
I also made the pasta alla Genovese, that "Glen and friends cooking" posted, a while ago. I also went for 8hrs, here, not for 72 hrs, like
that restaurant did (what happens after the 60 hr mark ?? ).
But some recipes do transform after a while.
And I'm just gonna accept those facts, from now on. Pls give it a try. Blindfold your gf. And let her decide 🙂
It'll do no harm. She can do the same to you. Will there be a noticible difference?
Greetings from the far north of Germany!
Like I explained to another comment. This is the meal prep series. It’s designed to be quick with changes to the recipe to optimise nutrition. If you want the regular recipes, I have them on the channel
As an italian that lives close to Bologna i can say that this is not bolognese sorry, for sure it taste good but bolognese is another thing..
This is bolognese just with a couple extra ingredients
@@ChefJackOvens ok
@@ChefJackOvens It's an English Bolognese. Bologna is in the north of Italy, far from the tomato growing regions, which is why you're having Italians telling you this is not a true bolognese sauce. The Italians also don't use onion and garlic together in this, that's also an English thing. Onion only.
Looks far too watery
That’s the fact that I kept the sauce and pasta separate. Mix them together and you’ll have no issues. If anything it can have more sauce not less
Not want to be the butthurt Italian, but… you missed butter, milk and broth… but you put herbs, garlic, pork, sundryed tomatoes. Most important the ragù alla bolognese cooks for 2 hours, and every pasta finish cooking into the sauce… don’t get me wrong love your content but this is a miss.
This is a quick version. If you want the full version watch my other video where I do cook it for a lot longer. Milk is optional to your taste which I haven’t used because this is for meal prep so I cut the fats and calories for that very reason. I have the original recipes on the channel.
Too watery
Stop posting such tasty dishes….!
dont show this "bolognese" to an Italien.....
This is bolognese. It has a couple extra ingredients to improve the flavour even more
@@ChefJackOvens i know i know, but im a bit traditional with famous recipies :) especialy with Italiën ones :D