Gordon Ramsay Spaghetti Bolognese Recipe

Gordon Ramsay Spaghetti Bolognese is a masterclass in elevating a simple family staple into a rich, complex ragu. Unlike quick jarred sauces, this recipe focuses on building layers of flavor by grating the vegetables so they melt into the sauce, browning the meat deeply for texture, and reducing red wine to create a robust body. It is a hearty, comforting meal that balances savory beef, sweet tomatoes, and aromatic herbs perfectly.

Try More Recipes:

• Gordon Ramsay Broccoli And Stilton Soup Recipe
• Gordon Ramsay’s White Onion Soup Recipe
• Gordon Ramsay’s Leek and Potato Soup Recipe

Why You Will Love This Spaghetti Bolognese Recipe:

• Hidden Vegetables: By grating the carrots and onions instead of chopping them, they cook down completely, thickening the sauce naturally and adding sweetness without chunky texture—perfect for picky eaters.
• Rich & Meaty: The key technique of browning the mince thoroughly before adding liquid ensures the sauce has a deep savory flavor rather than a boiled meat taste.
• Wine Reduction: The addition of red wine, which is boiled down until syrupy, adds a sophisticated depth and acidity that cuts through the richness of the meat.
• Creamy Finish: Gordon often adds a splash of milk at the end, a traditional Italian trick that tenderizes the meat fibers and gives the sauce a silky, luxurious mouthfeel.
• Batch Friendly: This sauce tastes even better the next day, making it the ultimate meal-prep recipe for busy weeks.

Gordon Ramsay Spaghetti Bolognese Ingredients

• 500g lean ground beef (mince) (or a mix of beef and pork)
• 1 large onion, peeled and grated
• 1 large carrot, peeled and grated
• 2 cloves garlic, crushed
• 2 tbsp olive oil
• 1 tbsp tomato purée (paste)
• 1 tbsp dried oregano
• 100ml dry red wine
• 1 can (400g) crushed tomatoes (or passata)
• 1 tbsp Worcestershire sauce
• 50ml milk (optional, for creaminess)
• 400g dried spaghetti
• Fresh basil leaves, torn
• Parmesan cheese, freshly grated (for serving)
• Salt and freshly ground black pepper

How To Make Gordon Ramsay Spaghetti Bolognese

1. Prep the Veg: Peel the onion and carrot. Using a box grater, grate them both coarsely. This allows them to cook faster and melt into the sauce. Crush the garlic cloves.
2. Brown the Meat: Heat 1 tbsp of olive oil in a large heavy-based pan or skillet over high heat. Add the ground beef, breaking it up with a spoon. Season with salt and pepper. Cook for 5 to 7 minutes until the meat is dark brown and crispy in places. Remove the meat from the pan and set aside.
3. Sweat the Veg: Add another 1 tbsp of oil to the same pan (don’t clean it). Add the grated onion and carrot along with the crushed garlic. Sauté for 3 to 4 minutes until soft and fragrant. Stir in the dried oregano.
4. Cook the Paste: Make a small well in the center of the vegetables and add the 1 tbsp of tomato purée. Cook the purée for 1 minute to darken it and remove the raw acidic taste.
5. Deglaze: Return the browned meat to the pan. Pour in the 100ml of red wine. Turn the heat up and boil rapidly until the wine has almost completely evaporated (reduced). This leaves the flavor without the alcohol burn.
6. Simmer: Pour in the can of crushed tomatoes and the 1 tbsp of Worcestershire sauce. Stir well. Reduce the heat to low and simmer gently for 15 to 20 minutes until the sauce is thick and rich.
7. Cook Pasta: While the sauce simmers, bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions (usually 8 to 10 minutes) until al dente. Drain, reserving a splash of pasta water.
8. Finish: Stir the 50ml of milk into the sauce (if using) and simmer for 2 more minutes. Stir in the torn fresh basil. Toss the drained pasta with the sauce, adding a little pasta water if needed to loosen it.
9. Serve: Serve hot with a generous grating of Parmesan cheese.

Recipe Tips

• Don’t Rush the Browning: Brown meat equals flavor (Maillard reaction). If the pan is overcrowded and the meat turns grey and watery, cook it in two batches.
• Grate, Don’t Chop: Grating the onions and carrots is Gordon’s signature tip for this dish. It thickens the sauce and ensures you don’t get large chunks of vegetable in every bite.
• The Milk Trick: While it sounds odd, milk is a classic Bolognese ingredient. It neutralizes the acidity of the tomatoes and makes the meat incredibly tender.
• Pasta Water: Never rinse your pasta. The starch on the spaghetti helps the sauce cling to it. Adding a ladle of starchy pasta water to the sauce binds everything together beautifully.

What To Serve With Spaghetti Bolognese?

The classic Spaghetti Bolognese accompaniment is warm Garlic Bread to scoop up any leftover sauce. A simple Caesar Salad or a crisp Green Salad with balsamic dressing provides a refreshing crunch to balance the heavy pasta. For a true Italian touch, serve with a small bowl of marinated Olives on the side.

How To Store Leftovers Spaghetti Bolognese?

• Refrigerate: Store the sauce and pasta separately if possible (to prevent the pasta from getting mushy). Keep in an airtight container for up to 3 to 4 days.
• Freeze: The Bolognese sauce freezes perfectly. Store in freezer bags or containers for up to 3 months. Thaw in the fridge overnight.

How To Reheat Leftovers Spaghetti Bolognese?

• Stovetop: Place the sauce (and pasta) in a saucepan with a splash of water. Heat over medium heat, stirring frequently, for 5 to 8 minutes until hot.
• Microwave: Heat in a bowl for 2 to 3 minutes, stirring halfway through. Cover the bowl with a paper towel to prevent splattering.

FAQs

More Recipes:

• Gordon Ramsay Madeira Sauce Recipe
• Gordon Ramsay Beef Stroganoff Recipe
• Gordon Ramsay Steak Marinade Recipe

Spaghetti Bolognese Nutrition Facts

Serving Size: 1 bowl (serves 4)

• Calories: 550 kcal
• Total Fat: 18g
• Saturated Fat: 6g
• Cholesterol: 70mg
• Sodium: 600mg
• Total Carbohydrate: 65g
• Dietary Fiber: 6g
• Sugars: 8g
• Protein: 32g

Gordon Ramsay Spaghetti Bolognese Recipe

Recipe by Sophie LaneCourse: Dinner, Lunch, MainCuisine: American, BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Gordon Ramsay Spaghetti Bolognese is a masterclass in elevating a simple family staple into a rich, complex ragu. Unlike quick jarred sauces, this recipe focuses on building layers of flavor by grating the vegetables so they melt into the sauce, browning the meat deeply for texture, and reducing red wine to create a robust body. It is a hearty, comforting meal that balances savory beef, sweet tomatoes, and aromatic herbs perfectly.

Ingredients

• 500g lean ground beef (mince) (or a mix of beef and pork)

• 1 large onion, peeled and grated

• 1 large carrot, peeled and grated

• 2 cloves garlic, crushed

• 2 tbsp olive oil

• 1 tbsp tomato purée (paste)

• 1 tbsp dried oregano

• 100ml dry red wine

• 1 can (400g) crushed tomatoes (or passata)

• 1 tbsp Worcestershire sauce

• 50ml milk (optional, for creaminess)

• 400g dried spaghetti

• Fresh basil leaves, torn

• Parmesan cheese, freshly grated (for serving)

• Salt and freshly ground black pepper

Directions

• Prep the Veg: Peel the onion and carrot. Using a box grater, grate them both coarsely. This allows them to cook faster and melt into the sauce. Crush the garlic cloves.
• Brown the Meat: Heat 1 tbsp of olive oil in a large heavy-based pan or skillet over high heat. Add the ground beef, breaking it up with a spoon. Season with salt and pepper. Cook for 5 to 7 minutes until the meat is dark brown and crispy in places. Remove the meat from the pan and set aside.
• Sweat the Veg: Add another 1 tbsp of oil to the same pan (don’t clean it). Add the grated onion and carrot along with the crushed garlic. Sauté for 3 to 4 minutes until soft and fragrant. Stir in the dried oregano.
• Cook the Paste: Make a small well in the center of the vegetables and add the 1 tbsp of tomato purée. Cook the purée for 1 minute to darken it and remove the raw acidic taste.
• Deglaze: Return the browned meat to the pan. Pour in the 100ml of red wine. Turn the heat up and boil rapidly until the wine has almost completely evaporated (reduced). This leaves the flavor without the alcohol burn.
• Simmer: Pour in the can of crushed tomatoes and the 1 tbsp of Worcestershire sauce. Stir well. Reduce the heat to low and simmer gently for 15 to 20 minutes until the sauce is thick and rich.
• Cook Pasta: While the sauce simmers, bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions (usually 8 to 10 minutes) until al dente. Drain, reserving a splash of pasta water.
• Finish: Stir the 50ml of milk into the sauce (if using) and simmer for 2 more minutes. Stir in the torn fresh basil. Toss the drained pasta with the sauce, adding a little pasta water if needed to loosen it.
• Serve: Serve hot with a generous grating of Parmesan cheese.

Notes

• Don’t Rush the Browning: Brown meat equals flavor (Maillard reaction). If the pan is overcrowded and the meat turns grey and watery, cook it in two batches.
  Grate, Don’t Chop: Grating the onions and carrots is Gordon’s signature tip for this dish. It thickens the sauce and ensures you don’t get large chunks of vegetable in every bite.
  The Milk Trick: While it sounds odd, milk is a classic Bolognese ingredient. It neutralizes the acidity of the tomatoes and makes the meat incredibly tender.
  Pasta Water: Never rinse your pasta. The starch on the spaghetti helps the sauce cling to it. Adding a ladle of starchy pasta water to the sauce binds everything together beautifully.