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spaghetti bolognese recipe gordon ramsay
The name Bolognese belies its origins: The sauce is from Bologna, in the north of Italy. Before machine-ground meat became widely available, Bolognese was made from small hand-cut pieces of beef or veal, and some purists still insist on chopping the meat by hand. The defining feature of an authentic Bolognese sauce, however, is a long, slow period of simmering over low heat.
- 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
- 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. This allows the heat to get right to the mince once you add it.
- Add the beef 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.
- Stir through – this makes the sauce silky and rich.
- Drain your spaghetti and serve to plates.
- Spoon the bolognese on top and serve.
- Enjoy! A few shavings of Parmesan wouldn’t hurt!
Spaghetti Bolognese Gordon Ramsay Recipe
- 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.
THE BEST SPAGHETTI BOLOGNESE RECIPE
|1 tbsp olive oil|
|4 rashers smoked streaky bacon, finely chopped|
|2 medium onions, finely chopped|
|2 carrots, trimmed and finely chopped|
|2 celery sticks, finely chopped|
|2 garlic cloves finely chopped|
|2-3 sprigs rosemary leaves picked and finely chopped|
|500g beef mince|
|2 x 400g tins plum tomatoes|
|small pack basil leaves picked, ¾ finely chopped and the rest left whole for garnish|
|1 tsp dried oregano|
|2 fresh bay leaves|
|2 tbsp tomato purée|
|1 beef stock cube|
|1 red chilli deseeded and finely chopped (optional)|
|125ml red wine|
|6 cherry tomatoes sliced in half|
|75g parmesan grated, plus extra to serve|
|crusty bread to serve (optional)|
- Put a large saucepan on a medium heat and add 1 tbsp olive oil.
- Add 4 finely chopped bacon rashers and fry for 10 mins until golden and crisp.
- Reduce the heat and add the 2 onions, 2 carrots, 2 celery sticks, 2 garlic cloves and the leaves from 2-3 sprigs rosemary, all finely chopped, then fry for 10 mins. Stir the veg often until it softens.
- Increase the heat to medium-high, add 500g beef mince and cook stirring for 3-4 mins until the meat is browned all over.
- Add 2 tins plum tomatoes, the finely chopped leaves from ¾ small pack basil, 1 tsp dried oregano, 2 bay leaves, 2 tbsp tomato purée, 1 beef stock cube, 1 deseeded and finely chopped red chilli (if using), 125ml red wine and 6 halved cherry tomatoes. Stir with a wooden spoon, breaking up the plum tomatoes.
- Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for 1 hr 15 mins stirring occasionally, until you have a rich, thick sauce.
- Add the 75g grated parmesan, check the seasoning and stir.
- When the bolognese is nearly finished, cook 400g spaghetti following the pack instructions.
- Drain the spaghetti and either stir into the bolognese sauce, or serve the sauce on top. Serve with more grated parmesan, the remaining basil leaves and crusty bread, if you like.
Spaghetti Bolognese is a classic Italian dish that is truly for those meat lovers out there. You will never see tomato sauce the same way after this.
This recipe is sure to be added to your weekly menu as your family will not be able to get enough of it. Bring a taste of the old country to your home.
1.5 tablespoons of olive oil
2 cloves of garlic
1 pound of ground beef
28 ounces of crushed tomato
2 tablespoons of tomato paste
And, 2 teaspoons of granulated sugar
So, 2 teaspoons of Worcestershire sauce
2 dried bay leaf
2 sprigs of fresh oregano
1 pack of spaghetti pasta
Some black pepper
1 tablespoon of parmesan cheese
1 tablespoon of finely chopped parsley
1/2 cup of dry red wine
2 cubes beef bouillon
- Heat oil in a large pot or deep skillet over medium high heat. Add onion and garlic, cook for 3 minutes or until light golden and softened.
Turn heat up to high and add beef. Cook, breaking it up as your go, until browned.
Add red wine. Bring to simmer and cook for 1 minute, scraping the bottom of the pot, until the alcohol smell is gone.
Add remaining ingredients except salt and pepper. Stir, bring to a simmer then turn down to medium so it bubbles gently. Cook for 20 to 30 minutes uncovered, adding water if the sauce gets too thick for your taste. Stirring occasionally.
- Tossing Sauce and Spaghetti
- Bring a large pot of salted water to boil. Add pasta and cook per packet directions MINUS 1 minute.
Scoop out a mug of pasta cooking water and set aside, then drain the pasta.
Add pasta into the bolognese sauce with about 1/2 cup of reserved pasta water over medium heat. Toss gently for 1-1/2 to 2 minutes, or until the spaghetti turns red and the sauce thickens.
Divide between bowls. Garnish with parmesan and parsley if desired.
What Is Bolognese Sauce?
Bolognese is the international name for ragù alla Bolognese, a long-simmering Italian meat sauce traditionally used for lasagna and tagliatelle. The sauce starts with a base of soffritto—aromatic vegetables such as onion, carrot, and celery—cooked in olive oil until soft. Ground or diced meat, usually beef and pancetta, make up the body of the sauce, with wine, chicken stock, and tomato puree forming the braising liquid.
What goes into bolognese sauce?
Traditional bolognese is a thick, meat sauce made from onion, celery and carrot simmered with minced or ground beef and pork and a tiny bit of tomato.
Outside of Italy, bolognese tends to be heavier on tomatoes. Honestly, I prefer the more tomatoey version. Since I already scrapped tradition with this vegetarian bolognese recipe, I added more tomatoes than normal.
Despite being heavier on tomatoes, it still has that bolognese vibe from sweet carrots and cream. This isn’t just a regular meat sauce.
For this recipe, I swapped lentils and mushrooms in for the traditional ground meats. You can make it with all lentils, but mushrooms add more umami flavor and lighten up the texture of the sauce.
why do you put milk in spaghetti bolognese?
Can you put flour in bolognese?
How to Thicken Bolognese Sauce. You can use flour or cornstarch to thicken your bolognese or tomato-based spaghetti sauce using starch (flour or cornstarch). Additionally, you can reduce your sauce’s liquid content — this is also a practical option for thickening any sauce.
should you use red or white wine in Bolognese?
Both are actually fine but they make for a different style of sauce. The red can be aggressive, which works if you are on a two-day bolognese as it will have time to be fully absorbed by the other ingredients; but, if you’re going to be eating it the same evening, use white and let it just help the meat melt.
6 Essential Bolognese Ingredients
Authentic Bolognese sauce includes:
- Soffritto: An Italian soffritto, similar to a Mexican sofrito or French mirepoix, is a base of aromatic vegetables used to flavor braised dishes. It’s typically made up of onion, celery, and carrot, though some recipes add garlic cloves.
- Meat: Beef or veal is typically the main ingredient in a Bolognese sauce, whether ground or diced. Pork, in the form of pancetta, bacon, or even ground pork, adds fat and salt.
- Tomatoes: Tomatoes are a more modern addition to Bolognese. True Bolognese is not a tomato sauce with ground beef mixed in, but it benefits from some umami in the form of a little tomato paste or crushed tomatoes.
- Herbs and spices: Traditional Bolognese is flavored simply with salt, black pepper, and nutmeg, but many modern recipes call for the addition of bay leaf and oregano.
- Wine: Dry white wine is the classic choice for Bolognese, though some recipes use red wine. The wine both deglazes the soffritto and adds depth of flavor as part of the braising liquid.
- Dairy: Dairy, in the form of whole milk or a little heavy cream, is usually part of the Bolognese sauce mixture. The addition of milk is one of the most obvious differences between an Italian-style ragù alla Bolognese and an American or British interpretation of Bolognese sauce. Of course, you can also garnish your pasta with a little grated parmesan cheese.