This delicious and simple spaghetti bolognese recipe from Gordon Ramsay is perfect for a quick weeknight meal. Packed with rich, savory flavors and a silky finish from the milk, it’s both comforting and easy to make. You can easily adjust the ingredients based on what you have in your kitchen!
Ingredients Needed:
- 1 tbsp olive oil
- 100g onion, grated
- 100g carrot,
- 4 cloves garlic, minced
- 2 tsp dried oregano
- 500g lean beef mince
- 2 tbsp tomato puree
- 150 ml red wine
- 800g canned chopped tomatoes
- 2 tsp Worcestershire sauce
- 4 tbsp whole milk
- Pinch salt and black pepper
- 300g dried spaghetti
How To Make Spaghetti Bolognese Recipe?
- Prepare the Vegetables: Heat the olive oil in a large non-stick pan over medium heat. Add the grated carrot and onion, stir, then add the minced garlic, oregano, and a pinch of salt and pepper. Sweat the vegetables for about 2 minutes until they soften and become paste-like but not browned.
- Brown the Mince: Create a well in the pan by pushing the vegetables to the sides. Add the minced beef to the center of the pan. Stir and fry for 2-3 minutes until the mince is mostly browned.
- Add Tomato Puree: Push the mince to the sides again and add the tomato puree. Stir for about 30 seconds to cook off the puree, which removes any metallic taste, then stir everything together.
- Add Red Wine: Pour in the red wine and cook for a couple of minutes until it reduces to a syrupy consistency.
- Add Tomatoes and Worcestershire Sauce: Stir in the canned chopped tomatoes and Worcestershire sauce, then bring the mixture to a simmer.
- Cook the Spaghetti: While the sauce simmers, cook the spaghetti in plenty of boiling salted water according to the package instructions. For al dente pasta, aim for 1-2 minutes less than the recommended cooking time.
- Simmer the Sauce: Let the bolognese sauce simmer for 5-6 minutes until it darkens and takes on a richer color, with the tomatoes losing their metallic taste.
- Add Milk: Stir in the milk to make the sauce silky and rich.
- Serve: Drain the spaghetti and plate it. Spoon the bolognese sauce over the pasta and serve.
Recipe Tips:
- Use Lean Beef for Less Fat: Choose lean beef mince to make the sauce healthier without losing flavor.
- Cook the Vegetables Well: Make sure the carrot and onion are soft but not browned to bring out their sweetness.
- Let the Wine Cook Down: Let the wine reduce to syrup before adding the tomatoes for a smoother, richer taste.
- Simmer the Sauce Longer: Don’t rush the simmering—let the sauce cook for a few extra minutes for better flavor.
- Add Milk for Creaminess: Stir in milk at the end to give the sauce a creamy texture and balance the tomato’s acidity.
How To Store & Reheat Leftovers?
- Refrigerate: Allow any leftover spaghetti bolognese to cool to room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
- Freeze: After cooling, place the bolognese in an airtight container or freezer bag. It can be frozen for up to 3 months.
- Reheat: Reheat the bolognese on medium heat in a pan, stirring occasionally. Add a little water or broth if it gets too thick, and heat for 5-7 minutes.
Nutrition Facts:
- Calories: 510 kcal
- Total Fat: 21g
- Saturated Fat: 7g
- Cholesterol: 55mg
- Sodium: 840mg
- Potassium: 600mg
- Total Carbohydrate: 58g
- Dietary Fiber: 4g
- Sugars: 12g
- Protein: 25g
Gordon Ramsay Spaghetti Bolognese Recipe
Description
This delicious and simple spaghetti bolognese recipe from Gordon Ramsay is perfect for a quick weeknight meal. Packed with rich, savory flavors and a silky finish from the milk, it’s both comforting and easy to make. You can easily adjust the ingredients based on what you have in your kitchen!
Ingredients
Instructions
- Prepare the Vegetables: Heat the olive oil in a large non-stick pan over medium heat. Add the grated carrot and onion, stir, then add the minced garlic, oregano, and a pinch of salt and pepper. Sweat the vegetables for about 2 minutes until they soften and become paste-like but not browned.
- Brown the Mince: Create a well in the pan by pushing the vegetables to the sides. Add the minced beef to the center of the pan. Stir and fry for 2-3 minutes until the mince is mostly browned.
- Add Tomato Puree: Push the mince to the sides again and add the tomato puree. Stir for about 30 seconds to cook off the puree, which removes any metallic taste, then stir everything together.
- Add Red Wine: Pour in the red wine and cook for a couple of minutes until it reduces to a syrupy consistency.
- Add Tomatoes and Worcestershire Sauce: Stir in the canned chopped tomatoes and Worcestershire sauce, then bring the mixture to a simmer.
- Cook the Spaghetti: While the sauce simmers, cook the spaghetti in plenty of boiling salted water according to the package instructions. For al dente pasta, aim for 1-2 minutes less than the recommended cooking time.
- Simmer the Sauce: Let the bolognese sauce simmer for 5-6 minutes until it darkens and takes on a richer color, with the tomatoes losing their metallic taste.
- Add Milk: Stir in the milk to make the sauce silky and rich.
- Serve: Drain the spaghetti and plate it. Spoon the bolognese sauce over the pasta and serve.
Notes
- Use Lean Beef for Less Fat: Choose lean beef mince to make the sauce healthier without losing flavor.
- Cook the Vegetables Well: Make sure the carrot and onion are soft but not browned to bring out their sweetness.
- Let the Wine Cook Down: Let the wine reduce to syrup before adding the tomatoes for a smoother, richer taste.
- Simmer the Sauce Longer: Don’t rush the simmering—let the sauce cook for a few extra minutes for better flavor.
- Add Milk for Creaminess: Stir in milk at the end to give the sauce a creamy texture and balance the tomato’s acidity.
Gordon Ramsay Spaghetti Bolognese Recipe