Spaghetti sauce is one of the only foods that generates this kind of buzz and uproar. There’s a version in every family, maybe a family heirloom passed down through generations, with a dash or secret ingredient that makes it “over the top.” And among all the numerous recipes, there is one name always associated with excellence at the table, and that is Jamie Oliver.
1. Why Jamie Oliver’s Sauce is Special
Oliver’s spaghetti sauce recipe is not so much a recipe as a philosophy of keeping things simple, honest, and respectful toward ingredients. He demonstrates that to create an excellent sauce one does not need fancy techniques or a warehouse full of esoteric ingredients. It takes responsible decisions: employing fresh basil right when it’s needed, cooking garlic balanced, and brightening up the dish with a touch of acidity from wine or vinegar.
Quick Sausage Meatballs with a Tomato and Basil Sauce, Spaghetti and Sweet Raw Peas
Equipment
- 1 Large Frying Pan For browning meatballs
- 1 Large Saucepan For cooking spaghetti
- 1 Medium Saucepan For preparing tomato sauce
- 1 Colander For draining pasta
- 1 Box Grater or Microplane For grating Parmesan cheese
Ingredients
Main
- Olive oil
- 8 good-quality pork sausages
- 1 pound spaghetti
- Sea salt
- A few sprigs fresh marjoram thyme or rosemary, leaves picked
- 11 ounces fresh peas in their pods
- 1 block Parmesan to serve
- Olive oil
- 2 cloves garlic peeled and finely sliced
- 1 small bunch fresh basil leaves picked, stalks finely chopped
- 2 14-ounce cans good-quality plum tomatoes
- Sea salt and freshly ground black pepper
- Good quality balsamic vinegar
Instructions
- Heat a large saucepan and add a few glugs of olive oil. Snip the sausages apart, then squeeze and pinch the meat out of the skins so that you get little meatball shapes – don’t make them too big or they will take too long to cook. Try to get at least 3 balls out of each sausage. Don’t worry about rolling them into perfect balls and making them look all fancy – rough and rustic is good! Put them into your pan. Keep frying and turning the meatballs until they’re golden brown and cooked through.
- Meanwhile, put the spaghetti into a large pan of salted boiling water and cook according to the package instructions until al dente.
- To make your tomato sauce, heat a separate pan and pour in some olive oil. Add the garlic and the chopped basil stalks and move them around the pan for a couple of minutes. Put some small basil leaves aside for later, and sprinkle the rest into the pan. Add the tomatoes and season carefully with salt and pepper, to taste. Bring to a simmer, break up your tomatoes a bit more with a spoon and add a swig of balsamic vinegar – it’s lovely for adding sweetness to the sauce.
- Add the herbs to the pan of sausage meatballs, tossing everything in all the lovely flavors. Cook for around 30 seconds. When your spaghetti is cooked, drain it and divide the pasta and meatballs between 4 bowls. Spoon over the tomato sauce. Sprinkle over the reserved basil leaves and serve with a handful of fresh peas per person in the middle of the table, so that everyone can have a go at shelling their own, and a little Parmesan for grating or shaving over the top.
- “Our agreement with the producers of “Jamie at Home” only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users”
Notes
This method not only honors Italian heritage but also renders the sauce infinitely versatile. Oliver considers it to be a “lovely base” on which to take liberties ad infinitum. Having established the platform, the chefs can then improvise and modify it to suit their purposes with the addition of meat, vegetables, or spice as the situation requires. It is this balance between form and potential that has placed his sauce on the shortlist of the best.
Fundamentally, the sauce is a triumph of three dicta: the purity of basil, the restrained use of garlic, and a discreet hit of acidity. Combined, they create a plain tomato sauce developed into a thick, perfumed, and richly rewarding one.
2. Building the Foundation: Ingredients and Preparation
Jamie Oliver’s sauce achieves this by focusing on ingredients rather than cunning tricks. Each one does its job in depth and in harmony. The base is olive oil, that Mediterranean nectar so quintessentially golden in the kitchen. Heating it slowly patiently on a low flame in a pan is the begining of flavors to blossom. Thinly sliced onions are added to this base, carefully cooked over time until they reach the pale and modest caramelized state. Sweetness of them creates the first richness layer.
Spaghetti Sauce
Equipment
- 1 Large Pot A Dutch oven or stockpot for browning meat and simmering sauce.
- 1 Slotted Spoon For removing browned ground beef from the pot.
- 1 Wooden Spoon or Heatproof Spatula For stirring and scraping the bottom of the pot.
- 1 Chef’s knife For dicing onions and mincing garlic and herbs.
- 1 Cutting Board For preparing aromatics and herbs.
Ingredients
Main
- 5 pounds ground beef I used ground round
- 3 tablespoons olive oil
- 2 large yellow onions diced
- 6 cloves garlic minced
- Two 28-ounce cans crushed tomatoes
- One 14-ounce can crushed tomatoes
- One 6-ounce can tomato paste
- 1 jar good store-bought marinara sauce you can use another jar if you like the sauce to be more saucy than meaty
- 2 tablespoons sugar
- 2 teaspoons kosher salt
- 1 teaspoon ground oregano
- 1 teaspoon ground thyme
- 1/2 teaspoon crushed red pepper optional
- 4 bay leaves
- 1/4 cup finely minced fresh parsley or 3 tablespoons parsley flakes plus more for serving
- 8 fresh basil leaves chopped
- 1 whole rind from 1 wedge Parmesan optional
- 1/2 cup grated Parmesan optional, plus more for serving
- 2 pounds spaghetti cooked al dente and tossed with olive oil, for serving
- Garlic-cheese bread for serving
Instructions
- In a large pot over medium-high heat, brown the ground beef until totally browned. Remove the meat from the pot with a slotted spoon and put into a bowl. Set aside.
- Discard any grease in the pot, but do not clean the pot. Drizzle in the olive oil. When it is heated, throw in the diced onions. Stir it around for 1 1/2 minutes, and then add the garlic. Stir and cook for an additional minute.
- Add the crushed tomatoes, tomato paste and marinara sauce. Stir to combine, and then add the sugar, salt, oregano, thyme, crushed red pepper (if using) and bay leaves. Stir, then add the cooked ground beef and stir to combine. Place the lid on the pot and allow to simmer for 1 hour, stirring occasionally. Add a little water or some low-sodium broth if it needs more liquid.
- After an hour, add the minced parsley, basil and the Parmesan rind if using (or grated Parmesan if you prefer–or both!). Stir to combine, and then put the lid back on and allow it to simmer for another 30 minutes or so. Discard the bay leaves before serving.
- Serve a big bowl of oiled noodles and the spaghetti sauce so guests can serve themselves. Top each serving with minced parsley and grated Parmesan (or Parmesan shavings) and serve with a big piece of garlic-cheese bread.
- Amen.
Notes
And lastly, the classic Italian soffritto’s garlic, celery, and carrots. Garlic adds deep richness, carrots a touch of their own sweetness, and celery a subtle earthy flavor. Together and sautéed until they start to soften they form an aromatic foundation upon which the rest of the sauce will be constructed.
Marinara Sauce
Equipment
- 1 Large Casserole Pot
- 1 Chef’s knife
- 1 Cutting Board
- 1 Wooden Spoon Or heat-resistant spatula
- 1 Measuring Spoons
Ingredients
Main
- 1/2 cup extra-virgin olive oil
- 2 small onions finely chopped
- 2 garlic cloves finely chopped
- 2 stalks celery finely chopped
- 2 carrots peeled and finely chopped
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 32-ounce cans crushed tomatoes
- 2 dried bay leaves
Instructions
- In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)
Notes
The main attraction is tomatoes. Vine-ripened fresh tomatoes are summer’s finest contribution, but a finer canned chopped tomato is ideal any time of the year. Tomato paste contributes deep richness, enhancing flavor and texture to the sauce. Dried oregano and fresh basil add herbal brightness in layers, and a dash of salt and pepper ensure balance. For additional heat, red pepper flakes or fresh chili chime in.
Then, to finish, Oliver tops it all off with acidity in the way of a splash of red wine or balsamic vinegar. That one small splash balances out the sweetness of the tomatoes. It’s not flavor; it’s chemistry that provides the sauce with structure and foundation.
3. The Cooking Process: From Aromatics to Simmered Depth
It takes patience and layering to prepare Jamie Oliver’s spaghetti sauce. It starts with a sauté. The onion is the boss, lightly browned for five to seven minutes until softened and smelling sweet. It is a critical step; short-cutting this would deprive the sauce of its sweet base. After the onion has been sautéed, garlic, carrot, and celery are cooked until they become soft, imparting their natural flavorings into the pan.
Deglazing with a glug of wine here is a bit of a pro tip that is well worth employing. When the liquid loosens caramelized pieces from the pan, it locks in concentrated flavor and sticks it away in the sauce. Pre-reducing the wine for a couple of minutes before adding the tomatoes fills it with depth.
Then come the tomato paste and canned tomatoes. Along with them come oregano, pepper, and salt added to the mixture while they simmer, flavoring the sauce in the process. It’s here where your judgment comes into play taste along the way and adjust accordingly. A pinch of additional vinegar or sugar may be needed depending on the natural sweetness or acid content of the tomatoes.
Next is the most imaginative step: the simmer. At least 20 to 30 minutes, gently it cooks down, the flavors smoothening out between them. The longer it simmers, the more smoother and mellowed the flavor. Stirring occasionally keeps it from sticking and staying even. Near the end, the sauce must have body—enough to cover pasta but not too thick.
Pasta With Vodka Sauce Recipe
Equipment
- 1 Large Pot For cooking pasta
- 1 Large Skillet or Dutch Oven For preparing the sauce
- 1 Chef’s knife
- 1 Cutting Board
- 1 Wooden Spoon or Spatula For stirring and scraping
Ingredients
Main
- 3 tablespoons 45g unsalted butter
- 1 medium 8-ounce; 225g yellow onion, diced
- 3 medium cloves garlic thinly sliced
- Pinch red pepper flakes
- Kosher salt
- One 4 1/2-ounce 130g tube concentrated tomato paste or 6-ounce (170g) can tomato paste
- One 14 1/2-ounce 411g can whole peeled tomatoes
- 1 cup 240ml heavy cream
- 1 pound 450g short tubular pasta, such as rigatoni or penne
- 1/4 cup 60ml vodka, plus more if desired
- 2 ounces 55g grated Parmigiano-Reggiano, plus more for serving
Instructions
- Melt butter in a large skillet or Dutch oven over medium heat.
- Add diced yellow onion and a pinch of salt; cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
- Stir in thinly sliced garlic and red pepper flakes; cook for 1 minute until fragrant.
- Add the tomato paste and cook, stirring constantly, for 5-7 minutes, until it darkens and caramelizes slightly.
- Pour in the can of whole peeled tomatoes, crushing them with a spoon, and bring to a simmer; cook for 10-15 minutes, stirring occasionally, until slightly thickened.
- Add the vodka and simmer for 2-3 minutes, allowing most of the alcohol to cook off.
- Stir in the heavy cream and return to a gentle simmer; season with salt to taste.
- While the sauce simmers, bring a large pot of salted water to a rolling boil and cook the pasta according to package directions until al dente.
- Drain the pasta, reserving about 1 cup of the pasta cooking water, then add the pasta directly to the sauce.
- Add the grated Parmigiano-Reggiano and toss vigorously, adding reserved pasta water as needed, until the sauce coats the pasta beautifully and achieves your desired consistency. Serve immediately with more cheese.
Notes
The beauty of this phase is the flexibility. The individuals who have the time can allow the sauce “tick away” on the heat for an hour or two, achieving an even darker, richer outcome. Having simmered once, the sauce is now ready to play its role of center stage and backdrop to the imagination.
4. Serving over Pasta: The Italian Culmination
The perfect sauce needs the perfect partner, and that is perfect cooked pasta. Oliver dictates al dente, tender but with some bite left. This takes plenty of salt in the water and careful timing. When the pasta is almost al dente, taste and then drain. Most importantly, a cup of starchy pasta water needs to be reserved.
Rather than topping pasta with sauce, Oliver suggests they are stirred together in the pan. Placing cooked pasta into the sauce and tossing it guarantees that every bit of it is dressed. Some saved pasta water can be used to loosen the sauce and make it silky so that it will stick. It’s a trick that makes dinner dinner from sauce over pasta to pasta over sauce a subtle but important difference in Italian cuisine.
The finishing touches see everything fall into line. A sprinkle of fresh basil leaves on top add flavor and color, and a sprinkle of coarsely grated Parmesan, Pecorino, or Grana Padano adds salty, nutty flavor. The use of the large blocks of cheese and grating them yourself, as opposed to the pre-shredded cheese, is the secret, as freshly grated cheese melts even more and gives much superior flavor.
The last plate must be balanced. Too much sauce will swamp the pasta, and now it’s a stew. Too little sauce will dry the pasta. Balance is the aim, with pasta and sauce working together to produce a dish greater than its components.
5. More than the Basics: Personalization, Tips, and Flexibility
One of the best aspects of Jamie Oliver’s sauce is that it is incredibly versatile. Once one has the base, one can adjust it ad infinitum. For higher-protein meals, the ground turkey, beef, or pork can be browning first and reduced into the sauce. Meatballs can be added and cooked down until very tender. Seafood enthusiasts can add shrimp or even octopus for a salty surprise.
Vegetarians may add zucchini, mushrooms, or bell peppers to add nutrition and texture to the sauce. Eggplant or spinach is easily added for a veggie version. A flavor with herbs such as thyme, rosemary, or bay leaves adds richer flavor. Adding chili flakes will give the sauce spicy arrabbiata, and adding a splash of cream or mascarpone will create creamy and decadent.
The sauce also shows up in other roles outside of spaghetti. Use it as a great basis for lasagna filling, pizza, or as a side dish on roasted vegetables and grilled chicken. Batch cooking is another convenient trick: a double or triple batch cooked and frozen in portions makes sure there’s always home sauce to hand for a speedy meal. Kept in air-tight containers, it will keep for three months. With a splash of water or stock added while heating it recovers its texture.
Preparation in many shapes of pasta is yet another extra type. Bucatini, hollow in the middle, is perfect to cling to sauce, and rigatoni and penne are suitable for chunky ones. Whole-wheat pasta provides a healthier alternative without compromising on taste. Each combination provides a unique texture, but familiar, as an attempt is being made to retain a known dish new and interesting.
Lastly, Jamie Oliver’s spaghetti sauce is both a masterclass and a recipe. Small choices have huge impacts. Fresh basil, thoughtful garlic, and deliberate acidity make humble tomato sauce into something sublime. It’s casual enough for a weeknight supper but refined enough for company. And perhaps most importantly, it’s infinitely manipulable, calling to each home cook to make it his or hers.
