gordon ramsay spaghetti bolognese

Spaghetti (Italian: [spaˈɡetti]) is a long, thin, solid, cylindrical pasta.^[1] It is a staple food of traditional Italian cuisine. Like other pasta, spaghetti is made of milled wheat and water and sometimes enriched with vitamins and minerals. Italian spaghetti is typically made from durum wheat semolina.^[2] Usually the pasta is white because refined flour is used, but whole wheat flour may be added. Spaghettoni is a thicker form of spaghetti, while capellini is a very thin spaghetti.

Originally, spaghetti was notably long, but shorter lengths gained in popularity during the latter half of the 20th century and now it is most commonly available in 25–30 cm (10–12 in) lengths. A variety of pasta dishes are based on it and it is frequently served with tomato sauce or meat or vegetables.

Gordon Ramsay Simple Authentic Bolognese Sauce

The Chef Gordon Ramsay Bolognese sauce recipe is such a delight that no one in my family likes to miss that meal. Bolognese Sauce is always a top choice for people who love pasta, and what a better place to enjoy this delightful meal than making it and eating it in the ease of your own home with your family.

INGREDIENTS

• 1 Med Onion

• 1 Med Carrot

• 2 cloves of Garlic

• 1 Tbsp. Dried Oregano

• 2 14 oz. Canned Tomatoes

• 1 lb. Ground Beef

• 1 Tbsp. of Tomato Puree

• 2 oz Red Merlot Wine

• 1 Tbsp. Worcestershire Sauce

• 3 Oz. whole milk

DIRECTIONS

• To start, you first halve the onion.
• With a grater, start Grating the onion and the carrot; keep your fingers back and don’t cut your finger.
• Now on high heat and add a Tbsp. Olive Oil to a nonstick saucepan.
• Once the saucepan is heating, add the grated onion and carrot into the saucepan. Using a wooden spoon, sweat off excess moisture from carrots. You want to produce a certain degree of puree that enhances a petite body and develops the bolognese sauce.
• Now Lightly season with salt and pepper to the grated onion and carrot combination.
• Add the two garlic cloves by crushing using a garlic crusher if you have one. If you do not have a garlic crusher, use the back of your knife and place the garlic clove underneath the blade and pound on edge and dice it after into smaller pieces) and add it into the saucepan.
• Add in your dried Oregano.
• Get your frying saucepan active using the spoon; the point is not to brown the vegetables but to lightly sweat them off.
• Use the spoon to make a little well in the center of the frying pan and add in your minced beef and quickly get it moving in the saucepan.
• Once the mince has sweated off, make a well in the center of the saucepan, then add tomato puree. It will give the bolognese a little tangy, slightly acidic taste, which is recognizable with Bolognese sauce.
• Add in your Red Wine now; the amount to add is entirely arbitrary, and II’dalmost says to hazard a guess as to how thick you like your sauce to be, and it’s your prerogative to add in as liberally as you like!
• Lower the heat and reduce the Red wine to a syrup which would give your sauce more body and strengthen its flavor profile
• it’s time to add in your chopped tomatoes and fold them into the awesome goodness you’ve created in your saucepan.
• Add your Worcestershire sauce, which gives your bolognese a little heat and spice while darkening the minced meat.
• Let the mixture simmer for 5-6 minutes.
• Add your whole cream milk to give your bolognese a little more enriched flavor to give it that smooth, silky finish.

What Is The Difference Between Meat Sauce and Bolognese?

Originally from Bologna, Italy, Bolognese sauce is a type of ragù sauce (meat sauce). It differs significantly from the usual American meat sauce, often a tomato-based liquid with ground beef. An authentic Bolognese has more cream and a bit of tomato (milk is an ingredient).

What is Ragu vs Bolognese?

A Ragu sauce is typically used for thin, spaghetti-style pasta, while a Bolognese sauce is typically used for flat, wide pasta. Ragu sauce has a thicker consistency than Bolognese sauce. Red wine is used in Ragu sauce, while white wine is used in Bolognese.

Ingredients

• 1 tbsp olive oil
• ½ (1/2 ) onion grated (about 100g/3.5oz)
• 1 carrot grated (about 100g/3.5oz)
• 4 cloves garlic minced
• 2 tsp dried oregano
• 500 g (1.1 lb) lean beef mince
• 2 tbsp tomato puree
• 150 ml (5.1 floz) red wine
• 800 g (1.8 lb) canned chopped tomatoes
• 2 tsp Worcestershire sauce
• 4 tbsp whole milk
• pinch salt and pepper
• 300 g (10.6 oz) dried spaghetti

Instructions

• Heat the oil in a large non-stick pan over medium heat.
• Add the carrot and onion, give it a stir, then add the garlic, oregano and a pinch of salt and pepper.
• Sweat the vegetables off, stirring regularly for around 2 minutes until soft (almost paste-like) but not browned.
• Make a well by pushing the veggies to the sides of the pan, then add the mince to the centre. This allows the heat to get right to the mince.
• Stir the mince, frying for 2-3 minutes until it’s mostly browned.
• Make a well again and add the tomato puree. Stir for 30 seconds to allow the puree to cook off a little – that gets rid of the metallic taste, then stir everything together.
• Add the red wine. Cook for a couple of minutes until the wine reduces to a syrup.
• Add the tomatoes and Worcestershire sauce. Stir and bring up to a simmer.
• Now is a good time to put your pasta on to cook in plenty of boiling, salted water. I tend to cook for about 8 minutes, but your pasta may take longer. I tend to aim for 1-2 minutes below what’s recommended on the pack as I like it with plenty of bite.
• Simmer your bolognese for 5-6 minutes until it takes on a darker, richer colour and the tomatoes have no metallic taste.
• Add the milk and stir through – this makes the sauce silky and rich.
• Drain your spaghetti and serve to plates, spoon the bolognese on top and serve.

How To Make Gordon Ramsay’s Spaghetti Bolognese At Home

INGREDIENTS

• 1 Medium Onion
• 1 tablespoon Olive Oil
• 1 Medium Carrot
• 2 Cloves of Garlic
• 1 tablespoon Dried Oregano
• 214 oz. Canned Tomatoes
• 1 lb. Ground Beef
• 1 tablespoon Tomato Puree
• 2 oz Red Marlot Wine
• 1 tablespoon Worcestershire Sauce
• 3 oz. Whole Milk
• 300 g Dried Spaghetti

INSTRUCTIONS

• Firstly, divide the onion into halves.
• With carrot, grate the onion and heat tbsp Olive Oil to non-stick saucepan.
• Add grated onion and carrot into the saucepan and heat for sometimes.
• Add seasoning with salt and pepper.
• Add crushed garlic cloves into the saucepan.
• Add dried Oregano in the mixture.
• Add minced beef in the saucepan and then add tomato puree.
• Add Red Wine, chopped tomatoes, Worcestershire sauce and simmer for 6 minutes.
• After the mixture, simmer add full cream milk.

NUTRITION

Calories: 297kcalCarbohydrates: 47gProtein: 16gFat: 6gSaturated Fat: 2gCholesterol: 23mgSodium: 114mgPotassium: 260mgFiber: 8gSugar: 3gCalcium: 121mgIron: 3mg

Simple Way to Make Gordon Ramsay Spaghetti Bolognese (Beef)

The ingredients needed to make Spaghetti Bolognese (Beef):

1. Take Bolognese Sauce
2. Prepare 300 grams minced beef
3. Get 250 grams chicken liver
4. Take 1 1/2 tbsp olive oil
5. Prepare 1 clove garlic, peeled
6. Take 1/2 tbsp parsley
7. Prepare 1 bay leaf
8. Take 1 can tomatoes
9. Prepare 150 ml water
10. Get 1 beef stock cube
11. Make ready 2 tbsp tomato puree
12. Prepare 1 salt and pepper
13. Make ready 1/2 tsp chopped basil
14. Get 25 grams butter
15. Make ready 1 grated parmesan cheese
16. Take Spaghetti
17. Make ready 1 water
18. Make ready 1 tsp olive oil
19. Prepare 25 grams melted butter
20. Get 1 tbsp salt
21. Make ready 500 grams Italian Spaghetti

Instructions to make Spaghetti Bolognese (Beef):

1. Soak chicken livers in a pot of salted water for 30 mins or more.
2. Combine minced beef, garlic, onion, parsley and bay leaf into a saucepan.
3. Using a scissors or knife, cut chicken livers into small pieces, removing membranes. Dry the chicken liver pieces by placing them on paper towels. Add chicken liver to saucepan.
4. Using medium heat, brown meat slowly, stirring frequently.
5. When mixture is thoroughly cooked with no remaining water, remove garlic clove.
6. Add canned tomatoes, beef stock cube, water, tomato puree and season to taste. Stir well.
7. Simmer the sauce for up to 45 minutes, until it is of a suitable consistency.
8. To cook spaghetti: Fill large saucepan with plenty of water. Add salt and olive oil and bring to a boil. Slowly dip spaghetti into the boiling water. As it softens, curl it around the pan until it is all submerged. Cook until tender but firm – according to packet directions. Remove from heat and drain pasta in a colander immediately. Coat with the melted butter and serve immediately.
9. Stir in the basil, and simmer for 1 minute.
10. Remove saucepan from heat, and add butter. Stir.
11. When spaghetti is ready, serve a spoonful of sauce on top and add parmesan cheese to taste.

Servings: 8 person

Total time: 1 Hour 50 Minutes

Enjoy the yummy creamy spaghetti bolognese recipe, Gordon Ramsay.

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