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 making it and eating it in the ease of your own home with your family.

When making a good bolognese sauce, it doesn’t need a lot of ingredients or a lot of money. But, what you need to make is a lot of patience for the Bolognese sauce to reach its perfect taste and authentic creamy, thick texture.

Unquestionably, you could add some ground beef to premade tomato sauce out of the can and call it a day, and you’ll finish the Recipe in just 15 minutes, but there’s a certain tempting smoothness with a deep, meaty flavor that can only come from cooking all-day.

Gordon Ramsay uses his favorite ScanPan brand pans in his cooking series MasterClass. They are high-quality PFOA-free nonstick pans with a thick, heavy base that distributes heat evenly. Buy  ScanPan 10-Piece Cookware Set at Amazon.com. Try them next time you make Bolognese Sauce.

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?

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

How to Make Goron Ramsay Bolognese Sauce

The Recipe takes a small package of ground beef with a few essential ingredients and turns them into something worthy of the most elegant parties with friends and family.

Step 1. To start, you first halve onion.

Step 2. Now with a grater, start Grating the onion and the carrot; make sure to keep your fingers back don’t cut your finger.

Step 3. Saucepan on high heat and add a Tbsp. Olive Oil to a saucepan

Step 4. Once the saucepan is heating, you add the grated onion and carrot into the saucepan, and using a wooden spoon; you want to start sweat off excess moisture from carrots by stirring and moving the saucepan. You’d want to produce to a certain degree a puree that enhances a petite body and develops the bolognese sauce.

Step 5. Now Lightly seasoning with salt and pepper to the grated onion and carrot combination.

Step 6. 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 the edge and dice it after into smaller pieces) and add it into the saucepan.

Step 7. Add in your dried Oregano

Step 8. Get your saucepan active using the spoon; the point is not to brown the vegetables but to lightly sweat them off.

Step 9. Use the spoon to make a little well in the center of the saucepan and add in your minced beef and quickly get it moving in the saucepan.

Step 10. Once the mince sweats off, create the little well in the center of the saucepan again and add in your tomato puree. It will give the bolognese a little tangy, slightly acidic taste, which is all too recognizable with Bolognese sauce.

Step 11. Add in your Red Wine, now the amount to add is entirely arbitrary, and I’d almost say to hazard a guess as to how thick you’d like your sauce to be, and it’s your prerogative to add in as liberally as you’d like!

Step 12. Lower the heat and reduce the Red wine to a syrup which would give your sauce more body and strengthen its flavor profile

Step 13. It’s time to add in your chopped tomatoes and fold them into the awesome goodness you’ve created in your saucepan.

Step 14. Add your Worcestershire sauce, which gives your bolognese a little heat and spice while darkening the minced meat.

Step 15. Let the mixture simmer for 5-6 minutes

Step 16. To give your bolognese a little more enriched flavor, add your whole cream milk to give it that smooth, silky finish.

Gordon Ramsay Simple Authentic Bolognese Sauce

4 from 130 votes

Course: MainCuisine: Italian

Servings

4

servings

Prep time

15

minutes

Cooking time

45

minutes

Bolognese Sauce is always a top choice for people who love pasta, and what a better place to enjoy this delightful meat other than making it and eating it other than 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 onion.
• Now with a grater, start Grating the onion and the carrot; make sure to keep your fingers back don’t cut your finger.
• Now with on high heat and add a Tbsp. Olive Oil to a nonstick saucepan.
• Once saucepan is heating, add the grated onion, 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 seasoning with salt and pepper to the grated onion and carrot combination.
• Add the two garlic cloves by crushing using garlic crusher if you have. 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 all too recognizable with Bolognese sauce.
• Add in your Red Wine, now the amount to add is entirely arbitrary, and II’dalmost say 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 in 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.
• To give your bolognese a little more enriched flavor, add your whole cream milk to give it that smooth, silky finish.

Recipe Video

Notes

• Adapted from Gordon Ramsay HHell’sKitchen

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