Gordon Ramsay Spaghetti Bolognese Recipe

The First Time I Screwed This Up…

First time I made Bolognese, I threw everything into a pot and called it a day.
Result? Dry beef, watery sauce, pasta sliding around in a puddle.
No depth. No body. No reason for anyone to ask for seconds.

Gordon’s method taught me something critical:
You build Bolognese, you don’t just make it.

Tender beef, layered aromatics, proper wine reduction, silky sauce that clings — that’s how it should be.
And with one extra step (hello, baking soda), you actually make the beef juicy instead of dry.

Why This Works (And Where Most Go Wrong)

Most people ruin Bolognese because:

• They don’t tenderize the beef — it turns grainy.
• They throw in wine and don’t reduce it — so it tastes sharp and raw.
• They skimp on simmering — sauce stays watery and flavor stays flat.
• They forget the pasta water trick — sauce slips right off the noodles.

Gordon’s system fixes everything:

• Baking soda tenderizes the beef perfectly.
• Red wine reduces until it’s deep and mellow.
• Simmer low and slow to meld every flavor.
• Starch-rich pasta water helps the sauce cling like velvet.

Ingredients That Actually Matter

• 1 tbsp water + ½ tsp baking soda — tender beef trick
• 450g (1 lb) lean ground beef
• 115g (4 oz) diced pancetta — smoky backbone
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp olive oil, as needed
• 1 tsp black pepper
• ¼ cup tomato paste
• 2 tsp dried oregano
• ¼ tsp red pepper flakes, plus more for garnish
• 175ml (¾ cup) dry red wine — don’t cheap out
• 1 beef bouillon cube, crushed (or 1 tsp beef paste)
• 1 (800g / 28 oz) can crushed tomatoes
• ⅓ cup heavy cream or half-and-half — rounds the sauce
• 450g (1 lb) dried spaghetti
• 30g (1 oz) grated Parmesan, plus more for serving

Mistakes To Avoid:

• Don’t skip the baking soda on the beef — it’s not optional if you want juicy meat.
• Don’t toss in cold wine — it needs to reduce properly.
• Don’t drain off all your pasta water — you’ll need it later to make the sauce hug the noodles.

How To Make Gordon Ramsay’s Spaghetti Bolognese

Step 1: Tenderize the Beef

Mix 1 tbsp water and ½ tsp baking soda into the ground beef.
Let it sit 15 minutes — this softens the proteins so your beef stays juicy when cooked.

Step 2: Build the Base

Heat a Dutch oven or heavy pot over medium heat.
Cook the diced pancetta for 5 minutes until crispy and golden.

Add the onion and garlic.
Cook another 4 minutes until soft and sweet-smelling.
If the pan dries, add a little olive oil — keep it moving.

Step 3: Brown the Beef

Add the tenderized beef to the pan.
Season with 1 tsp black pepper.
Cook 5–6 minutes, breaking it into small pieces, until no pink remains.

Step 4: Layer the Flavor

Stir in the tomato paste, oregano, and red pepper flakes.
Cook for 2–3 minutes — you want the tomato paste to darken and caramelize a bit.

Pour in the red wine and the crumbled bouillon cube.
Simmer until the wine is almost gone — about 2–3 minutes.
You should smell a rich, mellow aroma — not sharp alcohol.

Step 5: Simmer the Sauce

Add the crushed tomatoes and the heavy cream.
Stir to combine.

Bring to a gentle simmer — not a boil.
Cook uncovered for 15–20 minutes, stirring occasionally, until thick and luxurious.

Step 6: Cook the Pasta

While the sauce simmers, bring a large pot of salted water to a boil.
Cook the spaghetti until 1 minute less than al dente — it’ll finish cooking in the sauce.

Reserve 1 cup of the pasta water before draining.

Step 7: Finish the Dish

Add the cooked spaghetti straight into the sauce.
Pour in ½ cup pasta water and toss everything together over low heat.

Stir in grated Parmesan.
The sauce should coat every strand like velvet — add more pasta water if it needs loosening.

Step 8: Serve

Divide onto plates.
Top with extra Parmesan and a pinch more red pepper flakes if you want a kick.

Eat immediately.
Don’t wait — this is pasta at its absolute best when fresh.

What Gordon Ramsay Says About This Dish

“Layer your flavors, don’t rush it.”
Every step builds the depth.

“Control the wine.”
Don’t dump and pray — reduce it properly.

“Pasta water is liquid gold.”
It makes sauces stick like a pro.

“Cream softens acidity.”
Without it, tomato sauces can taste too sharp and thin.

What I Got Wrong (And How I Fixed It)

• Tough beef: Now I always use baking soda and water trick.
• Bitter sauce: Now I caramelize tomato paste properly and reduce wine fully.
• Pasta and sauce separating: Now I reserve pasta water and finish cooking pasta in the sauce.
• Dry flavor: Now I add a splash of cream to balance and round it.

Variations That Actually Work

• Add carrots and celery: Traditional soffritto base.
• Swap beef for pork: Even richer, more delicate texture.
• Add mushrooms: Gives extra umami depth.
• Spicy Bolognese: Add more red pepper flakes or fresh chilies.

⚠️ Don’t overcream it — a splash is perfect; too much makes it heavy.

Pro Tips That Change The Game

• Let beef rest in baking soda mix 15 minutes minimum — it’s the secret move.
• Use real Parmesan, not pre-grated junk.
• Simmer, don’t boil the sauce — it keeps texture rich, not broken.
• Finish pasta in sauce — Italians aren’t wrong about this.

Storage + Leftover Moves

• Fridge: Store in an airtight container for up to 4 days.
• Freeze: Freeze the sauce separately (without pasta) for up to 2 months.
• Reheat: Warm sauce gently, then toss with freshly cooked pasta.

Bonus: Leftover sauce = incredible next-day lasagna starter.

FAQs

Q: Can I make this ahead of time?
A: Yes — the sauce actually tastes better the next day.

Q: Can I use ground turkey instead of beef?
A: You can, but it won’t be as rich. Use dark turkey meat for better results.

Q: How do I make it spicier?
A: Add more red pepper flakes when adding tomato paste.

Q: Why baking soda on beef?
A: It locks in moisture and makes ground meat stay juicy after cooking.

Q: Should I salt the pasta water?
A: Always. It’s the first layer of flavor your pasta gets.

Try More Recipes:

• Gordon Ramsay Million Dollar Spaghetti Casserole Recipe
• Gordon Ramsay Spaghetti Sauce Recipe
• Gordon Ramsay’S Meatballs And Spaghetti Felt Like A Warm Hug In A Bowl