So, here is a little disclaimer. Please don’t blame me if you get addicted to this Gordon Ramsay Spaghetti Bolognese recipe because the world is crazy about it. You must be thinking it is an iconic and staple cuisine of Italy, where it originated, right? Haha! You’re dead wrong.
The concept of Spaghetti Bolognese is actually a British invention, and it appears on dinner tables throughout the UK. So, one fine Sunday morning, I thought of having this authentic dish for lunch but wasn’t able to find a recipe online.
But I came across a video of Gordon Ramsay doing a cook-along on Channel 4. During one of the episodes, he cooked this Spaghetti bolognese. Yay!
As I carefully scribbled down the steps in my diary, I noticed that Gordon Ramsay used grated onions and carrots instead of celery in most Italian dishes. It meant the pieces were fine and cooked within a few minutes.
He also used red wine, which is not authentically Italian but quite common in British versions. Moreover, the meat sauce made from ground beef was slowly cooked to perfection. Finally, the spaghetti turned it into a spectacular meal.
So, if you have been craving a delectable bowl of spaghetti bolognese, then you must try this recipe. It’s easy to follow and liked by everybody. Hurry up! Grab your equipment, and let’s get started.
Equipment Required
- Measuring Cup: I use this to measure the amount of water that goes in the large pot for cooking spaghetti.
- Large Pot: You will require a large pot to cook the spaghetti.
- Cutting Board and Sharp Knife: The cutting board serves as the base, and the sharp knife is powerful equipment for slicing the onion into two halves.
- Grater: This recipe calls for grated onion and carrots. Hence, I make sure to use a grater to finely grate the vegetables.
- Non-Stick Pan: I recommend using a non-stick pan to cook the Bolognese sauce.
- Silicon Spatula: A silicon spatula comes in handy to mix all the ingredients together in the pan.
Gordon Ramsay Spaghetti Bolognese Ingredients & Substitutions
Note: The ingredients that I have mentioned below will help you serve four people. However, you can adjust the quantities according to the number of people you are willing to serve.
- 300gm Dried Spaghetti: You can also use fettuccine, bucatini, or angel hair pasta.
- 1 Onion: Shallots, celery, leeks, or scallions can be used as an onion substitute.
- 1 Carrot: Parsnips, butternut squash, rutabaga, or bell peppers can be used as alternatives.
- 1 Teaspoon Olive Oil: You can use any vegetable oil, like grapeseed oil or canola oil.
- 1 Teaspoon Oregano: When I run out of oregano, I often look for dried basil, parsley, dill, sage, or Italian seasoning.
- 2 Garlic Cloves: No garlic cloves? Garlic flakes, granulated garlic, garlic powder or garlic salt will do.
- 2 Tablespoons Tomato Puree: Canned tomatoes, passata, pizza sauce, or tomato ketchup are some of the alternatives I suggest you use when tomato puree is not available.
- 1 LB Ground Beef: When I need ground beef, and I’m unable to find it, I simply go for ground chicken or ground turkey
- 2 14 Oz Canned Tomatoes: When you can’t find canned tomatoes, then tomato passata, tomato paste, marinara sauce, or fresh tomatoes comes to the rescue
- 2 Oz Red Wine: If red wine is not available in your kitchen, I suggest you use apple cider vinegar, pomegranate juice, cranberry juice, or red wine vinegar.
- 3 Oz Whole Milk: When I run out of whole milk, I opt for any other milk that’s available, such as oat milk, almond milk, soy milk, or coconut milk.
- Salt And Pepper, as per taste
Preparation And Cooking Time
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 15 Minutes | 45 Minutes | 1 Hour |
How To Make Gordon Ramsay Spaghetti Bolognese At Home
Step 1
Take a large pot, pour water in it, and put the spaghetti. Cook it al dente.
Step 2
Now, grate the carrot and onion with the help of a grater.
Step 3
Heat olive oil in a non-stick pan. Add the grated onion and carrot to the pan.
Step 4
Cook them for 2-3 minutes until the carrots become soft and the onions turn translucent. Then, sprinkle oregano and black pepper on them.
Step 5
In the next step, add tomato puree. Mix well.
Step 6
Now add the ground beef and canned tomatoes. Finally, add the red wine, mix well, and cook until the beef is soft. Let it simmer for an hour until the sauce acquires a thick consistency.
Step 7
Your comforting Bolognese is ready.
Step 7
Put Bolognese over your cooked spaghetti and enjoy.
Expert Tips That I Recommend
- I sometimes combine pork and beef for a rich texture and flavor. Pork has induced fat, which makes the sauce thicker.
- To make this dish more flavorful, I let the sauce simmer for at least one hour. The longer the simmering process, the more flavorful the sauce is.
- To have a burst of freshness, I add a handful of basil and parsley at the end of cooking.
- I’m a cheese freak, so I also top my cooked spaghetti Bolognese with grated parmesan cheese for some richness.
- Also, make sure to use a heavy-bottomed pan to prevent sticking.
FAQs About Gordon Ramsay Spaghetti Bolognese
Nutritional Information Per Serving
Gordon Ramsay Spaghetti Bolognese can be healthy if you enjoy it in moderation. This recipe calls for lean protein from the beef and vegetables that add fiber and nutrients. However, it is calorie-dense because of the presence of meat and red wine.
I have listed the nutritional information of this recipe in the table below for your reference.
| Calories | 660 kcal |
| Carbohydrates | 71 g |
| Protein | 33 g |
| Fat | 26 g |
| Saturated Fat | 10 g |
| Polyunsaturated Fat | 1 g |
| Monounsaturated Fat | 11 g |
| Trans Fat | 1 g |
| Cholesterol | 83 mg |
| Sodium | 253 mg |
| Potassium | 992 mg |
| Fibre | 6 g |
| Sugar | 10 g |
| Vitamin A | 2876 IU |
| Vitamin C | 15 mg |
| Calcium | 126 mg |
| Iron | 5 mg |
This recipe perfectly suits people who follow a high-protein diet.
Recipe Variations For Different Diets
- Gluten-Free: One evening, when I was about to toss the spaghetti in the water to serve my friends the authentic spaghetti bolognese, one of them mentioned that they could not consume gluten. So I quickly searched my kitchen shelf and found gluten-free rice spaghetti. Hence, the crisis was averted, and my friends were happy. For the record, you can also use spaghetti made from corn or quinoa.
- Keto-Friendly: Making a keto-friendly version of this recipe is easy. Simply swap spaghetti with zucchini or shirataki noodles, onions with scallions, carrot with celery and bell peppers, and tomato puree with freshly chopped tomatoes. I also opted for higher-fat ground beef, around 80/40, to increase the fat content and used a low-carb canned tomato brand- Dolce Vita Whole Peeled Italian Tomatoes.
Storing And Reheating This Recipe
Storing
- Refrigerator: Before storing it in the refrigerator, I first let my bolognese sauce cool to room temperature. Then, I transfer it to an airtight container and place it in the refrigerator, where it can be stored for 3-4 days.
- Freezer: When I wish to store my bolognese sauce for longer, I keep it in the freezer. I transfer the cooled sauce to a freezer-safe container or heavy-duty bags and keep them in the freezer. Then, I preserve it for 3 months without significant loss of flavour.
Reheating
- Stovetop: I find this reheating method to be the best. I heat a non-stick pan or a skillet and transfer my bolognese sauce to it. Then I heat it at a medium-low flame, stirring in between for even heat distribution and also to prevent the sauce from sticking to the bottom of the pan.
If my sauce is very thick, I add a splash of water or broth to loosen it up. After heating it for at least 5-10 more minutes, I switch off the flame. I adjust the seasonings according to my taste. - Microwave: This is the quickest and the most convenient way to reheat my sauce. I transfer a portion of my sauce to a microwave-safe dish and cover it with a microwave-safe lid or microwave-safe plastic wrap, leaving a small space to let the steam evaporate. Then I heat it on medium power for 1 minute intervals, stirring in between to ensure proper heating. I continue to microwave it until the sauce is completely hot, which takes about 2-4 minutes, depending on the portion size. After it is reheated completely, I stir it and then adjust the seasonings.
- Oven: I only use this method when I reheat a large batch. For that I preheat my oven to 350 ° F, and transfer the bolognese sauce to an oven safe. After that, I cover it with aluminum foil to retain the moisture and prevent the sauce from drying out. Then, after placing the dish in the oven for 20-30 minutes, the sauce becomes hot. Then, I remove the foil during the last 5-10 minutes to allow the top of the sauce to develop a crust. Once completely heated, I stir it well before serving.
What To Serve With This Recipe
When it comes to serving this delicious spaghetti bolognese, the options are endless. First, I like to pair it with a Simple Caesar or Caprese Salad to give a fresh and crunchy contrast. For something healthy, I also serve it with Roasted Asparagus or Zucchini. It brings a nice earthiness to the entire meal.
As a non-veg option, a side of Buttermilk Fried Chicken or Salisbury Steak works amazing. Of course, a warm loaf of Garlic Bread to soak up all the richness of the sauce is my favourite pairing.
For a cosy night in, I have it with a comforting Risotto. This perfectly rounds off the meal, making the regular days extra special.
Printable Version
Gordon Ramsay Spaghetti Bolognese Recipe
Ingredients
- 300 gram Dried Spaghetti
- 1 Onion
- 1 Carrot
- 1 Teaspoon Olive Oil
- 1 Teaspoon Oregano
- 2 Garlic Cloves
- 2 Tablespoons Tomato Puree
- 1 Lb Ground Beef
- 2 14 Oz Canned Tomatoes
- 2 Oz Red Wine
- 3 Oz Whole Milk
- Salt And Pepper as per taste
Equipment
- Measuring Cup
- Large Pot
- Cutting Board and Sharp Knife
- Grater
- Non-Stick Pan
- Silicon Spatula
Instructions
- Take a large pot, pour water in it, and put the spaghetti. Cook it al dente.
- Now, grate the carrot and onion with the help of a grater.
- Heat olive oil in a non-stick pan. Add the grated onion and carrot to the pan.
- Cook them for 2-3 minutes until the carrots become soft and the onions turn translucent. Then, sprinkle oregano and black pepper on them.
- In the next step, add tomato puree. Mix well.
- Now add the ground beef and canned tomatoes. Finally, add the red wine, mix well, and cook until the beef is soft. Let it simmer for an hour until the sauce acquires a thick consistency.
- Your comforting bolognese is ready.
- Put bolognese over your cooked spaghetti and enjoy.
Video
Notes
- I sometimes combine pork and beef for a rich texture and flavor. Pork has induced fat, which makes the sauce thicker.
- To make this dish more flavorful, I let the sauce simmer for at least one hour. The longer the simmering process, the more flavorful the sauce is.
- To have a burst of freshness, I add a handful of basil and parsley at the end of cooking.
- I’m a cheese freak, so I also top my cooked spaghetti bolognese with grated parmesan cheese for some richness.
- Also, make sure to use a heavy-bottomed pan to prevent sticking.
Nutrition
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Conclusion
This timeless Gordon Ramsay Spaghetti Bolognese recipe combines comforting flavours with rich texture. If you follow some of the expert tips and tricks I mentioned above, you can whip out a delicious bolognese recipe.
This recipe also calls for a flavourful meal that can be enjoyed with family and friends. Now, you have all the necessary information to make this recipe, so go ahead and try it out.
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I’m starting to worry. I’ve just started to make this and there are no herbs other than bay leaves. I can’t view the video for confirmation because I am in the UK. Most recipes like this have basil or thyme or oregano or all 3. Currently I’m just hoping it’s not a mistake. Please update me either with words of confidence or to confirm the herbs!! Thanks.
Just go with what’s written in the recipe as the video doesn’t yet coincide with the recipe written. Don’t worry bay leaves will give you the perfect flavor.
When do you put the carrots in!!??
While frying onions and garlic… see the update! Well carrot are optional.
How many does this recipe serve?
Around 4-6.
The recipe is great. How did you guys manage to get that?
Thanks for sharing it.