Don’t blame me if you get hooked on this Gordon Ramsay spaghetti bolognese recipe—it’s become a worldwide favorite. You might think it’s an iconic Italian dish, right? Well, you’d be mistaken!

Spaghetti bolognese is actually a British creation, and it’s a common dish on dinner tables across the UK. One Sunday morning, I was in the mood for this classic comfort food but couldn’t find the recipe online. That’s when I stumbled upon a cook-along video of Gordon Ramsay on Channel 4, where he made his version of spaghetti bolognese. Jackpot!

As I jotted down the steps, I noticed a few key differences. Ramsay used grated onions and carrots instead of celery, which helped the vegetables cook quickly and evenly. He also added red wine, which, while not traditionally Italian, is a common twist in British recipes. The ground beef was simmered slowly to create a rich, flavorful sauce, and of course, the spaghetti tied it all together for a truly spectacular meal.

If you’ve been craving a delicious bowl of spaghetti bolognese, give this recipe a try. It’s simple to follow and guaranteed to impress everyone. So, gather your ingredients and let’s get cooking!

INGREDIENTS

• 300g Dried Spaghetti
• 1 Onion
• 1 Carrot
• 1 Teaspoon Olive Oil
• 1 Teaspoon Oregano
• 2 Garlic Cloves
• 2 Tablespoons Tomato Puree
• 1 lb Ground Beef
• 2 x 14 oz Canned Tomatoes
• 2 oz Red Wine
• 3 oz Whole Milk
• Salt and Pepper to taste

EQUIPMENT

• Measuring Cup
• Large Pot
• Cutting Board and Sharp Knife
• Grater
• Non-Stick Pan
• Silicone Spatula

INSTRUCTIONS

• Bring a large pot of water to a boil, then cook the spaghetti until al dente. Set aside.
• While the pasta cooks, grate the carrot and onion using a grater.
• Heat the olive oil in a non-stick pan. Add the grated onion and carrot, cooking for about 2-3 minutes until the carrots soften and the onions turn translucent.
• Season the vegetables with oregano and a pinch of black pepper, then stir to combine.
• Add the tomato puree to the pan and mix well.
• Next, add the ground beef and canned tomatoes, stirring everything together. Pour in the red wine and mix again. Allow the mixture to cook, simmering for about an hour, until the beef is tender and the sauce thickens.
• Once the sauce is ready, serve it over your cooked spaghetti.
• For extra flavor, I like to sprinkle freshly grated parmesan on top and finish with a handful of fresh basil and parsley.

NOTES

• For a richer texture, I sometimes combine ground pork with the beef. The fat from the pork adds extra richness and thickens the sauce.
• Let the sauce simmer for at least an hour—longer simmering brings out more depth of flavor.
• A heavy-bottomed pan is ideal to prevent the sauce from sticking. Enjoy the dish topped with parmesan for that creamy richness!