The secret to Gordon Ramsay’s Bolognese lies in the careful selection of ingredients and patient cooking methods. His recipe calls for a mix of meats – ground beef for richness, pork for fat content, and veal for tenderness – creating a complex flavor profile that sets this sauce apart from basic meat sauces.
The base of this classic Italian dish starts with soffritto – the traditional combination of diced carrots, celery, and onions. These vegetables, cooked slowly until soft and golden, create a foundation of flavor that supports the meats and tomatoes. Red wine adds depth, while fresh herbs bring brightness to the final sauce.
Ingredients:
- 1 pound ground beef (80/20)
- 1/2 pound ground pork
- 1/2 pound ground veal
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 1 large onion, finely diced
- 4 garlic cloves, minced
- 2 cans San Marzano tomatoes
- 1 cup red wine
- 2 bay leaves
- 2 sprigs fresh thyme
- 2 tablespoons olive oil
- 6 oz. whole milk
- Salt and black pepper
- Fresh basil leaves
- Parmigiano-Reggiano for serving
Instructions: Heat olive oil in a large pot over medium heat. Add the diced vegetables and garlic, cooking until soft and golden (10-12 minutes). Add the meat mixture and brown thoroughly, breaking up any lumps. Pour in the wine and let it reduce by half. Add tomatoes, herbs, and milk. Reduce heat to low and simmer for 2-3 hours, stirring occasionally. Season with salt and pepper throughout the cooking process. The sauce should be thick and rich, with the meat and vegetables forming a unified mixture.
Extra Tips: Temperature control makes a big difference in this recipe. Keep the heat low during the long simmer – this allows the flavors to blend properly without burning the bottom of the pot. The sauce tastes better the next day, so make it ahead if possible. Use fresh pasta for the best results, and always reserve some pasta cooking water to help the sauce coat the noodles evenly.
Gordon Ramsay’s Bolognese is Italian cooking at its finest. Three meats and San Marzano tomatoes create an authentic and approachable sauce. Whether served over spaghetti, pappardelle, or your preferred pasta, this recipe produces a memorable meal that improves with each reheat.
Bolognese Sauce Recipe
Ingredients
- 1 pound ground beef 80/20
- 1/2 pound ground pork
- 1/2 pound ground veal
- 2 carrots finely diced
- 2 celery stalks finely diced
- 1 large onion finely diced
- 4 garlic cloves minced
- 2 cans San Marzano tomatoes
- 1 cup red wine
- 2 bay leaves
- 2 sprigs fresh thyme
- 2 tablespoons olive oil
- 6 oz. whole milk
- Salt and black pepper
- Fresh basil leaves
- Parmigiano-Reggiano for serving
Instructions
- Prepare the Vegetables: Finely chop the onion and carrot. Mince the garlic cloves.
- Cook the Beef: Heat a dash of olive oil in a large skillet or saucepan over medium heat.
- Add the ground beef, breaking it up with a spoon, and cook until browned. Season with salt and pepper.
- Sauté the Vegetables: Push the beef to one side of the pan. Add the chopped onion and carrot to the other side and sauté until they soften.
- Add the minced garlic and cook for another minute until fragrant.
- Deglaze with Wine: Pour in the red Merlot wine and let it simmer, scraping up any browned bits from the bottom of the pan.
- Add Tomatoes and Seasonings: Stir in the chopped tomatoes, tomato purée, dried oregano, and Worcestershire sauce.
- Bring the mixture to a simmer.
- Simmer the Sauce: Reduce the heat and let the sauce simmer gently for about 20-30 minutes, allowing the flavors to meld together.
- Finish with Milk: Pour in the whole milk and stir through. Continue to simmer for another 10 minutes.
- Adjust Seasoning: Taste and adjust the seasoning with additional salt and pepper as needed.
- Serve the Bolognese sauce over cooked pasta, such as spaghetti or tagliatelle.
- Garnish with grated Parmesan cheese and fresh basil if desired.
Video
Notes
What is the Difference Between Bolognese Sauce and Spaghetti Sauce?
The main difference between Bolognese sauce and spaghetti sauce lies in their ingredients, texture, and cooking methods.
- Bolognese sauce is a rich, slow-cooked Italian meat sauce traditionally made with ground beef or pork, onions, carrots, celery, tomato paste, wine, and milk or cream. It has a thick, hearty texture and is typically served with wide, flat pasta, such as tagliatelle, not spaghetti.
- Spaghetti sauce is a broader term that usually refers to tomato-based sauces served with spaghetti pasta. It can range from a simple marinara (tomato, garlic, herbs) to meat-based versions like American-style meat sauce. Spaghetti sauce is generally lighter and more tomato-forward compared to the creamy, meat-heavy Bolognese.
In short, Bolognese is a meat-focused sauce with a creamy, rich base, while spaghetti sauce covers a wide variety of tomato-based sauces.
Why Do Italians Add Milk to Bolognese?
Italians add milk to Bolognese to make the sauce richer and creamier and to balance the acidity of the tomatoes and wine.
The milk tenderizes the meat, creating a smoother texture, and its natural sweetness enhances the overall flavor. This traditional technique gives Bolognese its signature velvety consistency and makes it different from other tomato-based sauces.
