Gordon Ramsay Spaghetti Bolognese Recipe

This Gordon Ramsay-inspired Spaghetti Bolognese is a rich, flavorful pasta dish with a deep, savory sauce. Made with lean ground beef, pancetta, red wine, and a touch of cream, this recipe creates an incredibly delicious and well-balanced sauce that coats the pasta perfectly.

Whether you’re cooking for a family dinner or meal prepping, this dish is easy to make and packed with bold flavors!

Ingredients Needed:

• 1 tbsp water
• 1/2 tsp baking soda
• 450g (1 lb) lean ground beef
• 115g (4 oz) diced pancetta (about 1 cup)
• 1 medium yellow onion, finely diced (about 1 1/2 cups)
• 3 cloves garlic, minced
• 1 tbsp olive oil (as needed)
• 1 tsp black pepper
• 1/4 cup tomato paste
• 2 tsp dried oregano
• 1/4 tsp red pepper flakes (optional), plus more for serving
• 175ml (3/4 cup) dry red wine
• 1 beef bouillon cube, crumbled (or 1 tsp beef bouillon paste)
• 1 (800g / 28 oz) can crushed tomatoes
• 1/3 cup heavy cream or half-and-half
• 450g (1 lb) dried spaghetti
• 30g (1 oz) grated Parmesan cheese (about 1/2 cup), plus more for serving

How To Make Gordon Ramsay’s Spaghetti Bolognese

1. Prepare the beef: In a large bowl, mix 1 tbsp water with 1/2 tsp baking soda. Add the ground beef, stir to combine, and let it rest for 15 minutes to enhance tenderness.
2. Cook the pancetta & aromatics: Heat a large Dutch oven or heavy-bottomed pot over medium heat. Add diced pancetta and cook for 5 minutes, stirring occasionally, until browned. Stir in the onion and garlic and cook for 4 minutes until softened. If the pan dries out, add 1 tbsp olive oil.
3. Brown the beef: Add the beef mixture to the pan, season with 1 tsp black pepper, and cook for 5-6 minutes, breaking it up into small pieces until browned.
4. Build the flavor: Stir in tomato paste, oregano, and red pepper flakes. Cook for 2-3 minutes until darkened. Pour in red wine and add the crushed bouillon cube, cooking until the wine is almost evaporated (2-3 minutes).
5. Simmer the sauce: Stir in the crushed tomatoes and heavy cream. Bring to a gentle simmer and cook for 15-20 minutes, stirring occasionally, until the sauce thickens and flavors meld.
6. Cook the pasta: Meanwhile, bring a large pot of salted water to a boil. Add spaghetti and cook 1 minute less than al dente. Reserve 1 cup of pasta water, then drain.
7. Combine pasta & sauce: Add the spaghetti to the sauce along with 1/2 cup pasta water and grated Parmesan cheese. Toss everything together over low heat until the sauce coats the pasta. Add more pasta water if needed.
8. Serve: Divide the spaghetti bolognese onto plates and top with extra Parmesan cheese and red pepper flakes. Enjoy!

Recipe Tips

• Use pancetta for extra flavor: Adds depth and a rich, smoky taste.
• Let the wine reduce fully: Enhances the sauce’s flavor without overpowering it.
• Baking soda for tender beef: This helps keep the meat juicy and soft.
• Simmer longer for a deeper flavor: If you have time, let the sauce cook longer.
• Reserve pasta water: It helps bind the sauce to the pasta for a silky texture.

How To Store & Reheat Leftovers

Refrigerate: Store in an airtight container in the fridge for up to 4 days.

Freeze: The sauce can be frozen separately for up to 2 months. Thaw overnight in the fridge before reheating.

Reheat: Warm the sauce in a covered pot over medium heat, stirring occasionally. Add a splash of water or broth if needed. Toss with freshly cooked pasta before serving.

Try More Gordon Ramsay Recipes:

• Million Dollar Spaghetti Casserole Recipe 
• Spaghetti Sauce Recipe
• Meatballs And Spaghetti Recipe