Gordon Ramsay Bolognese Sauce Recipe

This rich, hearty gordon ramsay bolognese sauce recipe is made with ground beef, crushed tomatoes, and red wine, ready in 1 hour. The aroma of red wine reducing into the caramelized meat creates an incredibly fragrant kitchen environment. I love simmering this on a Sunday afternoon to prep for the week ahead.

Why This Classic Works

I used to rush my meat sauces, tossing everything into the pot at once and ending up with a thin, watery liquid. Taking the time to thoroughly brown the beef before adding the wine creates a much deeper, savory base.

Finely dicing the onions, carrots, and celery ensures they melt seamlessly into the sauce as it simmers. It is a straightforward approach that completely transforms a basic weekday meal into a restaurant-quality dinner.

Gordon Ramsay Bolognese Sauce Recipe Ingredients

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 1 medium carrot, finely chopped
• 1 celery stalk, finely chopped
• 2 garlic cloves, minced
• 1 lb (450g) ground beef
• 2 tbsp tomato paste
• 1/2 cup (120ml) dry red wine
• 1 can (14 oz / 400g) crushed tomatoes
• 1/4 cup (60ml) whole milk
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

How To Make Gordon Ramsay Bolognese Sauce Recipe

1. 1. Sauté The Vegetables: Heat olive oil in a large pan over medium heat. Add the onion, carrot, celery, and garlic, cooking for 5 minutes until soft.
2. 2. Brown The Beef: Increase the heat to medium-high and add the ground beef. Cook for 8-10 minutes, breaking it apart until fully browned and caramelized.
3. 3. Add Tomato Paste: Stir in the tomato paste and cook for 2 minutes to cook out the raw tomato flavor.
4. 4. Deglaze With Wine: Pour in the red wine and scrape up any browned bits from the bottom. Let it bubble and reduce by half.
5. 5. Simmer The Sauce: Stir in the crushed tomatoes, milk, oregano, salt, and pepper. Reduce the heat to low, cover, and simmer for 40 minutes, stirring occasionally.

Recipe Tips

• Do not rush the browning: Let the beef get a dark crust before stirring, which builds essential flavor.
• Cook the tomato paste: Heating the paste before adding liquids removes its metallic taste and sweetens the sauce.
• Finely chop the vegetables: Smaller vegetable pieces dissolve better, giving the final sauce a smoother texture.

What To Serve With Bolognese Sauce

This rich meat sauce pairs perfectly with wide ribbons of pappardelle or classic spaghetti to catch every drop. Add a side of crusty garlic bread to mop up any extra sauce left in the bowl.

How To Store

Store leftover sauce in an airtight container in the fridge for up to 4 days. You can also freeze it in freezer-safe bags for up to 3 months, thawing overnight in the fridge before gently reheating on the stove.

FAQs

• Can I use ground pork? Yes, using a half-and-half mix of ground beef and ground pork adds excellent flavor and fat to the dish.
• Do I have to use wine? If you prefer not to use alcohol, you can easily substitute it with beef broth and a splash of balsamic vinegar.
• Why add milk to bolognese? Milk helps tenderize the meat and balances the natural acidity of the tomatoes for a much smoother finish.

Nutrition

• Calories: 320 kcal
• Total Fat: 18g
• Saturated Fat: 6g
• Cholesterol: 75mg
• Sodium: 450mg
• Total Carbohydrate: 12g
• Protein: 22g

Try More Recipes:

• Gordon Ramsay Spinach Artichoke Dip Recipe
• Gordon Ramsay Beetroot Hummus Recipe
• Gordon Ramsay Anchovy Dip Recipe

Gordon Ramsay Bolognese Sauce Recipe

Recipe by Sophie Lane

Servings

4

servings

Prep time

15

minutes

Total time

1

minute

Rich, hearty gordon ramsay bolognese sauce recipe packed with ground beef, red wine, and crushed tomatoes, ready in just 1 hour. This straightforward yet classic meat sauce makes weekend family dinners feel incredibly special without spending all day cooking.

Ingredients

• 2 tbsp olive oil

• 1 large onion, finely chopped

• 1 medium carrot, finely chopped

• 1 celery stalk, finely chopped

• 2 garlic cloves, minced

• 1 lb (450g) ground beef

• 2 tbsp tomato paste

• 1/2 cup (120ml) dry red wine

• 1 can (14 oz / 400g) crushed tomatoes

• 1/4 cup (60ml) whole milk

• 1 tsp dried oregano

• 1/2 tsp salt

• 1/4 tsp black pepper

Directions

• 1. Sauté The Vegetables: Heat olive oil in a large pan over medium heat. Add the onion, carrot, celery, and garlic, cooking for 5 minutes until soft.
• 2. Brown The Beef: Increase the heat to medium-high and add the ground beef. Cook for 8-10 minutes, breaking it apart until fully browned and caramelized.
• 3. Add Tomato Paste: Stir in the tomato paste and cook for 2 minutes to cook out the raw tomato flavor.
• 4. Deglaze With Wine: Pour in the red wine and scrape up any browned bits from the bottom. Let it bubble and reduce by half.
• 5. Simmer The Sauce: Stir in the crushed tomatoes, milk, oregano, salt, and pepper. Reduce the heat to low, cover, and simmer for 40 minutes, stirring occasionally.