Gordon Ramsay Spaghetti Bolognese
Gordon Ramsay’s Spaghetti Bolognese is a rich, deeply flavorful Italian classic with a luxurious, slow-simmered meat sauce. Featuring perfectly browned ground beef, a fragrant soffritto base, deglazing wine, and a splash of milk for silky texture, this recipe brings restaurant-quality Bolognese to your home kitchen. Tossed with al dente spaghetti and finished with fresh Parmesan, it’s a comforting dish perfect for weeknight dinners or special family meals.
Equipment
- Large heavy-bottomed pan or Dutch oven
- Chef’s knife
- Cutting board
- Wooden spoon
- Measuring Cups and Spoons
- Saucepan (for cooking pasta)
- Colander
Ingredients
- 2 tbsp olive oil
- 1 medium onion, finely diced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 500g (1 lb) ground beef (or mix beef and pork)
- 125ml (½ cup) dry white or red wine
- 400g (14 oz) canned crushed San Marzano tomatoes or fresh plum tomatoes, chopped
- 150ml (⅔ cup) beef or chicken stock
- 125ml (½ cup) whole milk or cream
- 2 bay leaves
- 1 tsp fresh thyme leaves or ½ tsp dried
- Salt and freshly ground black pepper, to taste
- 350g (12 oz) spaghetti
- Freshly grated Parmesan cheese, for serving
- Fresh basil or parsley, chopped (optional garnish)
Instructions
- Heat olive oil in a heavy-bottomed pan over medium heat. Add finely diced onion, carrot, and celery (soffritto) and cook slowly for 8–10 minutes until softened and translucent.
- Increase heat to medium-high. Add ground beef (and pork if using) in batches, spreading it out to brown well without steaming. Stir occasionally until meat is fully browned and caramelized.
- Pour in wine to deglaze the pan, scraping up browned bits. Simmer until wine reduces by half.
- Add crushed tomatoes, stock, bay leaves, thyme, salt, and pepper. Stir well.
- Reduce heat to low and simmer gently, uncovered, for 1.5–2 hours, stirring occasionally. Sauce should thicken and flavors meld.
- In the last 20 minutes, stir in milk or cream to soften acidity and enrich the sauce.
- Meanwhile, cook spaghetti in a large pot of salted boiling water until al dente. Drain well.
- Remove bay leaves from sauce. Toss spaghetti with sauce to coat evenly.
- Serve topped with freshly grated Parmesan and garnish with basil or parsley if desired.
Notes
- For best flavor, use quality San Marzano tomatoes or ripe plum tomatoes.
- Browning meat in batches ensures deep caramelization and richer taste.
- Adding milk or cream balances tomato acidity and creates a silky texture.
- This sauce improves with resting — make ahead for even better taste.
- Store leftovers separately (pasta and sauce) for optimal reheating.
- Substitute spaghetti with tagliatelle or pappardelle for a traditional touch.
- Freeze sauce in portions for up to 3 months; thaw overnight before reheating gently.