Nutmeg and milk, other TV chefs’ touches

JAMIE OLIVER

A traditional beef bolognese sauce given a hearty twist by using streaky bacon and sun-dried tomatoes. 2 cloves of garlic 1 onion Olive oil 500g minced beef 200ml red wine 2 sprigs of fresh rosemary 6 rashers dry-cured higher-welfare smoked streaky bacon 280g jar of sun-dried tomatoes 2 x 400g tins of plum tomatoes 500g dried spaghetti Parmesan cheese Extra virgin olive oil

DELIA SMITH

Like Miss Berry, she uses a mix of beef and pork but adds pancetta for flavour and some freshly grated nutmeg to give a kick. 450g minced British beef 450g minced British pork 175ml red wine 4 tbsp extra virgin olive oil 1 large onion, finely chopped 200g sliced smoked pancetta 2 fat garlic cloves, crushed 2 x 400g tins Italian chopped tomatoes 6 tbsp sundried tomato paste 4 rounded tbsp chopped basil Freshly grated nutmeg Salt and freshly milled black pepper

ANTONIO CARLUCCIO

The veteran Italian chef gives the option of veal rather than beef and uses butter rather than olive oil. There are no tomatoes in his recipe, just tomato paste. 55g butter 1 onion, finely chopped 1 carrot, finely chopped 1 celery stalk, finely chopped 55g minced prosciutto fat or pancetta 100g minced lean veal or beef 100g minced lean pork 1 glass of dry red wine A little beef or chicken stock

tbsp tomato paste Salt and pepper

HESTON BLUMENTHAL

Typically unorthodox, with groundnut oil, star anise, whole milk and white wine: 00g minced beef (or beef, veal and/or pork) 50ml groundnut oil 50g unsalted butter 100g onion, finely chopped 2 cloves of garlic minced 1 star anise 150g carrot, finely chopped 4 sticks celery, peeled, finely chopped Salt and freshly ground black pepper 150ml whole milk 150ml dry white wine

75g tinned tomatoes, with juice Nutmeg (whole, for grating)