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Gordon Ramsay Spaghetti Bolognese

Gordon Ramsay Spaghetti Bolognese - recipe card
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This rich and hearty spaghetti bolognese features a deeply savory meat sauce built with pancetta, beef, and pork, simmered with red wine and tomatoes until thick and luscious. The sauce clings to each strand of al dente spaghetti, offering a perfect balance of acidity, sweetness, and umami. Finished with a touch of butter and fresh basil, this restaurant-quality dish brings bold flavor to your home table.

Ingredients

Scale
  • 2 tbsp olive oil
  • 2 oz pancetta, finely diced
  • 1 medium onion, finely diced (about 1 cup)
  • 1 medium carrot, finely diced (about 1/2 cup)
  • 1 celery rib, finely diced (about 1/2 cup)
  • 2 cloves garlic, minced
  • 8 oz ground beef (80% lean)
  • 8 oz ground pork
  • 1/2 cup dry red wine, such as Chianti
  • 1 cup tomato passata (or crushed tomatoes)
  • 1/4 cup tomato paste
  • 1 cup low-sodium beef stock
  • 1/2 cup whole milk
  • 1 tsp kosher salt, plus more to taste
  • 1/2 tsp freshly ground black pepper, plus more to taste
  • 1/2 tsp dried oregano
  • 1 bay leaf
  • 12 oz spaghetti
  • 2 tbsp unsalted butter
  • 1/4 cup freshly grated Parmesan cheese, plus more for serving
  • 2 tbsp fresh basil leaves, torn

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the pancetta and cook, stirring occasionally, for 4 to 5 minutes until the fat renders and the pancetta is crisp and golden. Use a slotted spoon to transfer the pancetta to a plate, leaving the rendered fat in the pot.
  2. Add the onion, carrot, and celery to the same pot. Cook over medium heat for 6 to 8 minutes, stirring frequently, until the vegetables are softened and lightly caramelized. The moisture from the vegetables will help lift any browned bits from the bottom of the pot, adding flavor.
  3. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant but not browned. If the garlic browns too quickly, reduce the heat to medium-low to avoid a bitter taste.
  4. Increase the heat to medium-high and add the ground beef and ground pork. Break the meat into small pieces with a wooden spoon and cook for 8 to 10 minutes, stirring occasionally, until the meat is browned and no longer pink. Do not stir too frequently; this allows proper browning for deeper flavor.
  5. Return the cooked pancetta to the pot with the meat. Pour in the red wine and use the wooden spoon to scrape up any browned bits from the bottom of the pot. Let the wine simmer for 3 to 4 minutes until it has reduced by half and the alcohol smell has cooked off.
  6. Stir in the tomato passata, tomato paste, beef stock, milk, kosher salt, black pepper, oregano, and bay leaf. Bring the sauce to a gentle simmer, then reduce the heat to low so the sauce barely bubbles. Cover with the lid slightly ajar and let it simmer for 45 to 50 minutes, stirring every 10 minutes to prevent sticking.
  7. After 45 minutes, check the sauce consistency and seasoning. The sauce should be thick and rich, not watery. Remove the bay leaf. Taste and add more salt and pepper if needed. The milk should have fully incorporated, lending a velvety texture without tasting dairy.
  8. While the sauce simmers, bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente, typically 9 to 11 minutes. Reserve 1 cup of pasta water before draining.
  9. Drain the spaghetti well and return it to the pot. Add the finished bolognese sauce and the unsalted butter to the pasta. Toss everything together over medium-low heat for 1 to 2 minutes, allowing the sauce to coat each strand and the butter to melt into the sauce. Add a splash of reserved pasta water if the sauce seems too thick.
  10. Remove the pot from the heat and stir in the grated Parmesan cheese and torn basil leaves. Toss one final time to distribute the cheese and basil evenly.
  11. Serve immediately in warmed shallow bowls, topping each portion with extra Parmesan and a drizzle of olive oil if desired. The sauce should cling to the spaghetti with a glossy richness, not pool in the bowl.

Notes

Storage: Refrigerate leftover bolognese and pasta in an airtight container for up to 3 days. Keep the sauce and pasta together or separate, but they store well either way. Freezing: The bolognese sauce freezes beautifully for up to 3 months. Let it cool completely, then transfer to a freezer-safe container or zip-top bag. Thaw overnight in the fridge. Reheat: For best results, reheat the bolognese in a saucepan over medium-low heat, adding a splash of water or beef stock to loosen it. For pasta, reheat in a skillet with a little olive oil or butter until hot, or microwave on high in 30-second intervals, stirring between, until heated through. If reheating frozen sauce, simmer gently for 5 to 7 minutes after thawing until hot throughout. The pasta alone does not freeze well; it becomes mushy when thawed. Use 80% lean ground beef for the best flavor; leaner meat may result in a drier sauce. Add a pinch of sugar or a bit more tomato paste if your tomatoes are acidic.

Nutrition

Keywords: Gordon Ramsay spaghetti bolognese, bolognese sauce recipe, spaghetti bolognese, Italian meat sauce, beef and pork ragù, classic bolognese, homemade pasta sauce, easy weeknight dinner, slow simmered sauce, family favorite

Find it online: https://gordonramsaydishes.uk/gordon-ramsay-spaghetti-bolognese-recipe-and-review/