Gordon Ramsay Italian Spaghetti Bolognese

This rich, meaty Gordon Ramsay Italian Spaghetti Bolognese is made with ground beef, pork mince, and red wine, and ready in 2 hours and 20 minutes. The sauce gently bubbles down until it thickens, clinging perfectly to the strands of hot pasta. I always look forward to a comforting bowl of this deeply savory ragù on a chilly weekend.

Why This Classic Works

Gordon Ramsay’s approach builds incredible depth by browning the minced meat thoroughly before adding any of the liquids. The combination of beef and pork creates a balance of fat and flavor you just do not get with beef alone.

I used to skip adding milk, thinking it sounded strange for a tomato-based ragù. I quickly learned that the milk tenderizes the meat and softens the sharp acidity of the tomatoes, resulting in a beautifully smooth finish.

Gordon Ramsay Italian Spaghetti Bolognese Ingredients

For the Bolognese Sauce

• 1 tbsp olive oil
• 4 rashers smoked streaky bacon, finely chopped
• 1 large onion, finely chopped
• 1 large carrot, finely chopped
• 1 celery stalk, finely chopped
• 2 cloves garlic, minced
• 300g minced beef
• 300g minced pork
• 2 tbsp tomato purée
• 150ml dry red wine
• 2 cans (400g each) chopped tomatoes
• 100ml whole milk
• 1 sprig fresh rosemary
• 1 tsp salt
• 0.5 tsp black pepper

For Serving

• 400g dried spaghetti
• Freshly grated Parmesan cheese

How To Make Gordon Ramsay Italian Spaghetti Bolognese

1. Fry the Bacon: Heat the olive oil in a large heavy-based saucepan over medium heat, then fry the bacon for 5 minutes until crisp and golden.
2. Cook the Soffritto: Add the finely chopped onion, carrot, celery, and garlic to the pan, cooking for another 5 minutes until the vegetables soften.
3. Brown the Meat: Stir in the minced beef and pork, turning the heat up slightly to brown the meat all over while breaking up any lumps with a wooden spoon.
4. Add Tomato Purée and Wine: Stir in the tomato purée and cook for 2 minutes, then pour in the red wine and let it bubble away until reduced by half.
5. Simmer the Sauce: Pour in the chopped tomatoes, milk, rosemary, salt, and pepper, then turn the heat to low, cover partially, and gently simmer for 1.5 to 2 hours.
6. Boil the Pasta: About 15 minutes before the sauce is ready, cook the spaghetti in a large pot of boiling salted water according to the package instructions until al dente.
7. Combine and Serve: Drain the spaghetti, toss it through the rich meat sauce, and serve hot with plenty of grated Parmesan cheese.

Recipe Tips

• Take your time browning the meat: Getting a good crust on the mince adds a roasted flavor that defines the entire dish.
• Do not skip the milk: The lactic acid breaks down the meat fibers, ensuring a melt-in-the-mouth texture rather than a chewy ragù.
• Cook it low and slow: A rapid boil will make the meat tough, so keep the heat low enough for just a gentle, occasional bubble.
• Save the pasta water: A splash of starchy pasta water helps emulsify the sauce so it coats the spaghetti beautifully.

What To Serve With Spaghetti Bolognese

A classic ragù demands a side of warm, buttery garlic bread to mop up any sauce left in the bowl. A crisp green salad tossed in a sharp lemon vinaigrette also helps cut through the richness of the meat.

How To Store

Keep leftover sauce in an airtight container in the fridge for up to 4 days, as the flavor actually improves overnight. You can also freeze the cooled sauce in freezer-safe bags for up to 3 months, thawing overnight before reheating.

FAQs

Can I use only beef mince?

Yes, you can use 600g of beef mince if you prefer. However, mixing beef with pork adds a much better fat content and flavor profile.

Why is my sauce watery?

A watery sauce usually means it has not simmered long enough. Leave the lid off for the final 30 minutes of cooking to let the excess moisture evaporate.

Can I add mushrooms to this recipe?

You can stir in sliced chestnut mushrooms during the vegetable stage. They add a lovely earthy flavor and bulk up the sauce.

What kind of red wine is best?

A dry Italian red wine like Chianti or Montepulciano works perfectly. Avoid anything too sweet, as the vegetables already provide natural sweetness.

Nutrition

• Calories: 680 kcal
• Total Fat: 28 g
• Saturated Fat: 11 g
• Cholesterol: 85 mg
• Sodium: 890 mg
• Total Carbohydrate: 72 g
• Protein: 34 g

Try More Recipes:

• Gordon Ramsay Italian Meatballs
• Stanley Tucci Italian Cacio e Pepe
• Ina Garten Italian Pasta Pesto and Peas

Gordon Ramsay Italian Spaghetti Bolognese

Recipe by Paula

Servings

4

servings

Prep time

20

minutes

Cooking time

2

hours 

Total time

2

hours 

20

minutes

Gordon Ramsay Italian Spaghetti Bolognese yields a rich, meaty sauce layered with beef, pork, red wine, and chopped tomatoes. Ready in 2 hours and 20 minutes, this deeply savory pasta is the ultimate slow-cooked weekend dinner.

Ingredients

• 1 tbsp olive oil

• 4 rashers smoked streaky bacon, finely chopped

• 1 large onion, finely chopped

• 1 large carrot, finely chopped

• 1 celery stalk, finely chopped

• 2 cloves garlic, minced

• 300g minced beef

• 300g minced pork

• 2 tbsp tomato purée

• 150ml dry red wine

• 2 cans (400g each) chopped tomatoes

• 100ml whole milk

• 1 sprig fresh rosemary

• 1 tsp salt

• 0.5 tsp black pepper

• 400g dried spaghetti

• Freshly grated Parmesan cheese

Directions

• 1. Fry the Bacon: Heat the olive oil in a large heavy-based saucepan over medium heat, then fry the bacon for 5 minutes until crisp and golden.
• 2. Cook the Soffritto: Add the finely chopped onion, carrot, celery, and garlic to the pan, cooking for another 5 minutes until the vegetables soften.
• 3. Brown the Meat: Stir in the minced beef and pork, turning the heat up slightly to brown the meat all over while breaking up any lumps with a wooden spoon.
• 4. Add Tomato Purée and Wine: Stir in the tomato purée and cook for 2 minutes, then pour in the red wine and let it bubble away until reduced by half.
• 5. Simmer the Sauce: Pour in the chopped tomatoes, milk, rosemary, salt, and pepper, then turn the heat to low, cover partially, and gently simmer for 1.5 to 2 hours.
• 6. Boil the Pasta: About 15 minutes before the sauce is ready, cook the spaghetti in a large pot of boiling salted water according to the package instructions until al dente.
• 7. Combine and Serve: Drain the spaghetti, toss it through the rich meat sauce, and serve hot with plenty of grated Parmesan cheese.