Pasta

Jamie Spaghetti Bolognese

Preheat the oven to 180ºC/350ºF/gas 4.
Peel and finely chop the garlic and onions, pick and finely chop the rosemary, then finely slice the bacon.
Heat a splash of oil in a casserole pan on a medium heat, add the bacon, rosemary, garlic and onion and cook for 5 minutes, or until softened, stirring occasionally.
Add the minced beef, breaking it apart with the back of a spoon, then cook for 2 to 3 minutes, or until starting to brown, then pour in the wine. Leave to bubble and cook away.
Meanwhile, drain and tip the sun-dried tomatoes into a food processor, blitz to a paste, then add to the pan with the tomatoes. Stir well, break the plum tomatoes apart a little.
Cover with a lid then place in the oven for 1 hour, removing the lid and giving it a stir after 30 minutes – if it looks a little dry at this stage, add a splash of water to help it along.
About 10 minutes before the time is up, cook the spaghetti in boiling salted water according to the packet instructions.
Once the spaghetti is cooked, drain, reserving a mugful of cooking water, then return to the pan with a few spoons of Bolognese, a good grating of Parmesan and a drizzle of extra virgin olive oil.
Toss to coat the spaghetti, loosening with a splash of cooking water, if needed.
Divide the spaghetti between plates or bowls, add a good spoonful of Bolognese to each, then serve with a fine grating of Parmesan.

Chop onions and mince garlic, cube bacon
Put olive oil in a pan and add the meat, fry until crisp
Add the onions and garlic for a few minutes until soft
Add salt, pepper and chili flakes
Add tomatoes and stir, reduce heat and continue stirring occasionally for 15-20 minutes

Preheat the oven to 200C fan/220C/gas 7
Cook the conchiglie in boiling salted water for 10 minutes, then drain.
While the pasta is cooking, tip the broccoli, bacon and thyme into a large roasting tin, mix with 1 tablespoon of the olive oil, then transfer to the oven and roast for 10 minutes while the pasta cooks.
Stir the cooked, drained pasta through the roasted broccolie and bacon, along with another tablespoon of oil, the creme fraiche, spinach, lemon juice and sea salt (if using).
Scatter the dish with the Parmesan and breadcrumbs, drizzle with the remaining tablespoon of oil, then bake for a further 15-20 minutes, until the top is golden brown and crunch. Serve hot.

"I like to make this mac & cheese-style dish in a large, shallow roasting tin, so you get the maximum surface area for the crunchy topping. There's broccoli and spinach for added greens and a wonderful savoury note from the bacon. Feel free to use any cheese you have left over in the fridge: blue cheese or cheddar would work well."
"Make it veggie: Consider substituting the bacon with a jar of sliced artichokes, drained and chopped into slightly smaller bits, and use vegetarian Parmesan."
Rukmini Iyer, The Quick Roasting Tin, page 62

500 gr gehakt (gemengd varken/rund)
Diepvrieschampignons
1 ui
Cayenne peper
peper en zout
spaghettikruiden
2 laurier
2 look (of 1 grote)
een pot goeie slechte spaghettisaus van Delhaize of Colruyt (met het witte deksel)
1 klein blikje tomatenpuree

Preheat the oven to 220 C / Gas 7.
Bring a saucepan of salted water to the boil over a high heat. Cook your pasta in salted water according to the instructions on the packet or until al dente. Meanwhile, fry the bacon in a little oil over a medium heat until golden brown. When both of these steps are complete, put to one side.
Melt your butter in a separate pan over a medium heat, being careful not to burn it. Stir in your flour with a whisk until a solid dough-like formation appears. At this point slowly and little by little, making sure you continue to whisk throughout, add in your milk - ensuring no lumps form.
Once all the milk has been incorporated and the sauce has thickened, add in all of your Cheddar, mozzarella, half of your Parmesan, and all of your mustard, Worcestershire sauce, white pepper, nutmeg and salt to taste. Continue whisking until you have a smooth texture. Combine with your bacon and pasta and give it a good mix so all the pasta is covered.
Pop it in a suitably sized ovenproof dish. Sprinkle your breadcrumbs and leftover Parmesan on top so all the top is mostly covered, drizzle a little olive oil over to ensure the breadcrumbs crisp nicely.
Bake in the preheated oven for around 20 minutes or until the top is browned and crispy. Remove from the oven and serve.

Mix Parmesan with eg Gruyere for the topping
Homemade breadcrumbs work better than breadcrumb packets from the shops (better crunch on top)
Use flavoured cheeses like smoked or spicy for a deeper flavour
Can prepare in advance, but don't put the bread crumbs and olive oil before it's ready to go in the oven

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.
Meanwhile, heat oil in a 12" skillet or wide heavy saucepan over medium-high. Add garlic, then tomatoes, pepper, sugar, and 1 tsp. salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6–8 minutes.
Toss pasta with tomato sauce and basil. Top with Parmesan.