Gordon Ramsay Spaghetti Sauce Recipe
Everyone loves a big bowl of pasta. But finding the perfect Gordon Ramsay Spaghetti Sauce Recipe can be hard. I used to struggle with bland sauces for years. Then, I discovered this bold and rich version.
Ingredients
- 500 g Ground Beef Lean is best
- 1 Large Onion Peeled and grated
- 1 Large Carrot Peeled and grated
- 2 Cloves of Garlic Minced or crushed
- 1 Tablespoon Tomato Puree
- 400 g Canned Chopped Tomatoes
- 100 ml Red Wine Optional, but recommended
- 1 Teaspoon Dried Oregano
- 2 Tablespoons Olive Oil
- Salt and Black Pepper to taste
- A handful of Fresh Basil leaves
- 400 g Dried Spaghetti
Instructions
Brown the Meat
- Heat olive oil in your large pan. Add the ground beef to the hot oil. Break the meat apart with your spoon. Cook until it is brown and slightly crispy. This creates a deep, meaty flavor.
Add the Grated Vegetables
- Stir in the grated onion and carrot. Grating them makes the sauce cook much faster. It also adds a hidden sweetness. Cook for five minutes until the vegetables soften and blend with the meat.
Garlic and Herbs
- Make a small well in the center of the pan. Add the garlic and dried oregano. Cook for just one minute until you smell the aroma. Do not let the garlic burn or it becomes bitter.
Deglaze with Wine
- Pour in the red wine if you are using it. Let the wine bubble and reduce by half. Scrape the bottom of the pan to get all the tasty bits. This adds a rich, dark color.
Mix in Tomato Puree
- Add the tomato puree to the pan. Stir it well for two minutes. Cooking the puree removes the sour metallic taste. It makes the final Gordon Ramsay Spaghetti Sauce Recipe much smoother and richer.
Simmer with Tomatoes
- Pour in the canned chopped tomatoes. Stir everything together and lower the heat. Let the sauce simmer gently for about 15 minutes. The sauce will thicken and turn a deep red color.
Cook the Spaghetti
- Boil a large pot of salted water. Add your spaghetti and cook until it is "al dente." This means it still has a slight bite. Drain the water but save a little splash.
Combine and Serve
- Toss the pasta directly into the sauce pan. Add a splash of pasta water to help it stick. Stir in fresh basil leaves at the very end. Serve immediately with plenty of cheese.
Notes
- Use High Heat: Always start with a very hot pan to sear the meat properly.
- Grate the Veg: Grating the onion and carrot helps them melt into the sauce.
- Pasta Water: Never throw away all the pasta water; it is liquid gold for sauces.
- Spice it Up: Add a pinch of red chili flakes for a spicy kick.
- Milk Secret: Add a splash of milk at the end for a creamier Bolognese style.
- Mushroom Twist: Add finely chopped mushrooms for an extra earthy and umami flavor.