Gordon Ramsay Bolognese Sausage Recipe

This rich savory gordon ramsay bolognese sausage recipe is made with pork sausage meat, red wine, and crushed tomatoes and ready in 40 minutes. The seasoned meat browns deeply before melting into a thick, glossy tomato sauce. I love how swapping plain beef for sausage dramatically builds flavor fast.

What Makes This Version Different

Traditional meat sauces often need hours of gentle simmering to develop real depth. Using high-quality pork sausage meat introduces built-in seasoning and fennel notes immediately.

I used to rely solely on ground beef, but the fat from the sausage creates a much richer sauce base. Learning to brown the sausage until crispy was a harsh lesson in patience, but totally worth it.

Gordon Ramsay Bolognese Sausage Recipe Ingredients

• 1 tbsp olive oil
• 400g pork sausage meat (casings removed)
• 1 large onion, finely chopped
• 1 large carrot, grated
• 2 garlic cloves, minced
• 2 tbsp tomato puree
• 120ml red wine
• 400g canned crushed tomatoes
• 1 tsp dried oregano
• 400g dried tagliatelle or pappardelle

How To Make Gordon Ramsay Bolognese Sausage Recipe

1. Sauté the Veggies: Heat the olive oil in a large pan over medium heat. Fry the onion, carrot, and garlic for 5 minutes until softened.
2. Brown the Sausage: Push the vegetables to the edges and add the sausage meat. Break it apart with a spoon and fry for 8 minutes until heavily browned and crisp at the edges.
3. Build the Sauce: Stir in the tomato puree and cook for 1 minute to darken. Pour in the red wine, scraping up the browned bits, and reduce by half.
4. Simmer and Serve: Add the crushed tomatoes and oregano. Reduce the heat to low and gently simmer for 20 minutes, then toss with cooked pasta and a splash of pasta water.

Recipe Tips

• Get a hard sear: Do not rush browning the sausage meat, as those crispy dark bits provide the deep savory flavor.
• Use starchy water: Always save half a cup of pasta cooking water to help emulsify the sauce into the noodles.
• Cook the tomato puree: Frying the paste before adding liquids removes its raw, metallic taste.

What To Serve With Sausage Bolognese

A simple rocket salad dressed with lemon juice and olive oil cuts through the richness of the pork. A crusty loaf of garlic bread is also essential for wiping the bowl clean.

How To Store

Keep leftover sauce in an airtight container in the fridge for up to 4 days. It freezes beautifully for up to 3 months, though it is best frozen separately from the pasta.

FAQs

Can I use Italian turkey sausage?

Yes, turkey sausage works well if you want a lighter meal. Just add an extra splash of olive oil since it is much leaner.

Do I have to use red wine?

Not necessarily. You can substitute the wine with an equal amount of good quality beef stock.

Should I add milk like a traditional bolognese?

This quick sausage version usually omits milk to keep the tomato flavor bright. You can stir in a splash of double cream at the end if desired.

Nutrition

• Calories: 650 kcal
• Total Fat: 28g
• Saturated Fat: 9g
• Cholesterol: 65mg
• Sodium: 850mg
• Total Carbohydrate: 72g
• Protein: 24g

Try More Recipes:

• Gordon Ramsay Bloody Mary Linguine
• Gordon Ramsay Aglio Olio Recipe
• Gordon Ramsay’s Lasagne Al Forno Recipe

gordon ramsay bolognese sausage recipe

Recipe by Sophie Lane

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Total time

40

minutes

This gordon ramsay bolognese sausage recipe features rich, savory pork sausage, crushed tomatoes, and sweet carrots ready in 40 minutes. Swapping plain ground beef for seasoned sausage meat delivers incredible depth in a fraction of the time for an easy weeknight dinner.

Ingredients

• 1 tbsp olive oil

• 400g pork sausage meat (casings removed)

• 1 large onion, finely chopped

• 1 large carrot, grated

• 2 garlic cloves, minced

• 2 tbsp tomato puree

• 120ml red wine

• 400g canned crushed tomatoes

• 1 tsp dried oregano

• 400g dried tagliatelle or pappardelle

Directions

• 1. Sauté the Veggies: Heat the olive oil in a large pan over medium heat. Fry the onion, carrot, and garlic for 5 minutes until softened.
• 2. Brown the Sausage: Push the vegetables to the edges and add the sausage meat. Break it apart with a spoon and fry for 8 minutes until heavily browned and crisp at the edges.
• 3. Build the Sauce: Stir in the tomato puree and cook for 1 minute to darken. Pour in the red wine, scraping up the browned bits, and reduce by half.
• 4. Simmer and Serve: Add the crushed tomatoes and oregano. Reduce the heat to low and gently simmer for 20 minutes, then toss with cooked pasta and a splash of pasta water.