Gordon Ramsay’s Bolognese Recipe For The Best Sauce You’ll Ever Make

Ingredients

• 2 tablespoons Olive Oil (extra virgin or any neutral oil)
• 1 medium Onion (grated, about 150 g)
• 1 medium Carrot (grated, about 100 g)
• 2 cloves Garlic (crushed)
• 1 teaspoon Dried Oregano (optional but adds classic flavor)
• 500 grams Ground Beef (average lean mince (80/20))
• 2 tablespoons Tomato Puree (helps thicken and add richness)
• 150 ml Red Wine (dry red, reduces to a syrup)
• 400 grams Canned Chopped Tomatoes (one 14‑oz can, drained lightly)
• 1 teaspoon Worcestershire Sauce (adds umami and a hint of heat)
• 2 tablespoons Milk (whole or 2% milk for silkiness)
• to taste Salt (season at the end)
• to taste Black Pepper (freshly ground)

Instructions

1. Grate Vegetables & Prep Aromatics

   Grate the onion and carrot using the box grater; crush the garlic cloves with a garlic crusher or mince with a knife. Measure out the dried oregano.

   Time: PT3M

2. Heat Oil and Sweat Vegetables

   Add 2 Tbsp olive oil to the large sauté pan over medium heat. Add the grated onion, carrot, and crushed garlic. Sprinkle the oregano and cook, stirring occasionally, for 1½–2 minutes until the vegetables are softened but not browned.

   Time: PT3M

   Temperature: medium heat

3. Add Ground Beef and Sweat

   Push the vegetables to the sides of the pan, creating a well in the center. Add the 500 g ground beef directly into the hot spot and break it up with the wooden spoon. Cook, stirring, for about 3 minutes until the meat releases its moisture and loses its raw pink color.

   Time: PT4M

   Temperature: medium‑high heat

4. Incorporate Tomato Puree

   Create a small well in the center of the pan and add 2 Tbsp tomato puree. Let it cook for about 1 minute, stirring, to evaporate the raw tartness, then fold it back into the meat mixture.

   Time: PT2M

   Temperature: medium heat

5. Reduce Red Wine

   Pour in 150 ml dry red wine. Increase the heat to medium‑high and let the wine reduce until it becomes a thick syrup, about 5 minutes, stirring occasionally.

   Time: PT5M

   Temperature: medium‑high heat

6. Add Tomatoes and Worcestershire

   Stir in the canned chopped tomatoes and 1 tsp Worcestershire sauce. Reduce the heat to low, season lightly with salt and pepper, and let the sauce simmer gently for 5–6 minutes, uncovered.

   Time: PT6M

   Temperature: low heat

7. Finish with Milk

   Stir in 2 Tbsp milk to give the sauce a silky finish. Taste and adjust seasoning if needed. Remove from heat and keep warm until ready to use.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

12 g

Fat

12 g

Fiber

2 g