Jamie Oliver is a British chef who is well known for his creativity in making pizza, tomato sauce and other meals. He became famous around the world thanks to his television shows The Naked Chef (1999) and Jamie Oliver's Food Revolution (2010–11). He is also the author of a number of cookbooks that cover a wide range of topics related to the culinary arts. Oliver was born on May 27, 1975, in Clavering, Essex, England. In Clavering, Essex, Oliver's parents had a successful pub-restaurant business for many years. After he had repeatedly begged the chefs to let him assist them in the kitchen, he was finally given the opportunity to do so. Oliver enrolled in the Westminster Catering College when he was 16 years old, and then he went to France to further his education and get experience there. Soon after, he began working as a sous-chef at the River Café, which is where his talent in front of the camera was discovered during the filming of a documentary on the restaurant. His first job in London was as head pastry chef at the Neal Street Restaurant, and soon after, he moved on to work there. He was promptly offered a contract by Optomen Television to host his debut series, which was titled "The Naked Chef." In this series, he showed viewers how to simplify the process of preparing meals by utilizing fundamental cooking techniques and ingredients. Oliver has not only starred in a plethora of television shows, such as "Oliver's Twist" (2002) and several more installments of the Naked Chef series, but he has also written a number of cookbooks that have been best-sellers and introduced his own brand of cookware. In the year 2002, he launched the Fifteen Foundation, a program that is situated in London and which provides disadvantaged young people with the opportunity to gain work experience in the culinary business at Oliver's Fifteen restaurant. 
Jamie Oliver's aspirations to spread the initiative throughout the United Kingdom and internationally were inspired by the success of the project, which was covered in the television series Jamie's Kitchen. During the course of Jamie Oliver's training of a group of school cafeteria workers to prepare new, healthier items, the television series Jamie's School Dinners, which aired for five weeks in 2005, documented the challenges that Oliver faced. The series also documented Oliver's ability to encourage students to try out the new menu. Oliver was able to begin his "Feed Me Better" initiative to improve the quality of meals supplied in British schools with the assistance of the show, which was met with tremendous success. It was largely due to his efforts that the British government decided to raise the amount of money that is spent on each individual school lunch. Jamie Oliver's show Jamie at Home, which aired on the Food Network and focused on urban gardening and the preparation of produce grown at home, debuted in 2007. After that, in the United States, Jamie Oliver's Food Revolution began airing three years later. The program, which consisted of six episodes and was nominated for an Emmy Award in the category of best reality program, documented his efforts to alter the dietary habits of people living in Huntington, West Virginia. In 2011, the show was renewed for a second season and moved its action to the city of Los Angeles. In both seasons, a particular emphasis was placed on the provision of nutritious meals in schools. 
Tomato sauce jamie oliver
As the well-known chef Jamie Oliver puts; it's hard to generalize about spaghetti tomato sauce. The majority of those who prepare it assert that their recipe is the best due to the presence of a few secret components or others that they are afraid to reveal. A flavorful red sauce can never be made incorrectly, no matter how it's prepared. There's just no such thing. The sauce acts as a wonderful foundation upon which you are free to play around and explore. As soon as you have the fundamentals of the sauce under control, you can spend the rest of the week refining it and experimenting with different variations on the classic spaghetti dish. To set the record straight, Oliver's spaghetti sauce is often considered to be among the very best sauces available, and this is true for a number of important reasons. To start, he is an advocate of using fresh basil. The potent herb revitalizes the spaghetti sauce in both an aromatic and flavorful sense. It is added to the sauce. Second, Oliver doesn't use an excessive amount of garlic in his dishes. We are not making an effort to scare away vampires. We are attempting to prepare some luscious pasta that is deserving of being paired with a beautiful bottle of Chianti or Pinot Noir. 
In the end, Oliver decides to go with a delightful injection of acid that is made from red wine or balsamic vinegar. This is a fantastic way to make use of the Cabernet or Merlot you had the night before, while also strengthening the foundation of your spaghetti sauce. In general, it's a straightforward recipe, which is exactly how it ought to be when it comes to making a superb spaghetti sauce. You are more than welcome to jazz it up with extras such as meatballs, capers, sliced olives, and even octopus if you prefer seafood to be your thing. When it comes to pasta, the typical spaghetti kind is absolutely adequate; but, by substituting another type of pasta, such as bucatini, you can really take the whole meal to the next level. Try using whole-wheat pasta for a more nutritious option. Experiment with other herb and spice additions, such as lemon pepper, tarragon, oregano, and thyme. Play around with different combinations. When it comes to making spaghetti sauce, one of the best parts is that after you put everything in the pot and let it simmer, the sauce pretty much produces itself. Now all you have to do is take a seat, grab a drink, and wait for the tastes to meld together. While you are getting ready, though, you should try to imitate the Italians and perform the following: Always use high-quality olive oil, and experiment to discover the ideal proportion of sauce to pasta. We learned to pile enormous globs of sauce on top of our pasta at the Olive Garden, but we're not creating a casserole or a soup; we're preparing spaghetti. Exhibit some self-control, and begin on a modest scale. Although it is possible to add more sauce after the pasta has been combined with it, this is a more difficult task than the reverse. 
There are a few additional simple things you may take to strengthen your performance in the spaghetti game. Instead of obtaining shredded parmesan, you might want to try getting full pieces of parmesan (or pecorino, grana padano, etc.). If tomatoes are in season or if you have access to tomatoes that have matured on the vine, this should be your first choice. In any other case, chopped tomatoes from a good brand like Cento are your best bet. Because spaghetti sauce may be stored for a considerable amount of time in the refrigerator, feel free to multiply the following recipe by two or three in order to have some already prepared for the next time you need it.
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