Gordon Ramsay explains 'secrets behind the most delicious Bolognese sauce'
Celebrity chef Gordon Ramsay shares his quick, cheap, and easy Bolognese sauce recipe.
Gordon Ramsay’s Bolognese sauce recipe is a quick and easy versatile Italian staple that can be used as a pasta sauce or a lasagna filling. Plus, most of the ingredients are likely already in your kitchen.
“Even on a budget, the average mince can be turned into a delicious Bolognese sauce, which is the heart of a really good lasagna,” Gordon Ramsay said in a video sharing his recipe.
Now that the weather is getting colder, Gordon Ramsay’s take on the northern Italian meat sauce recipe is the perfect comfort creation to try out.
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How to make a Bolognese sauce
Ingredients
- One onion
- One bundle of carrots
- Two cloves of garlic
- One tablespoon of dried oregano
- Two 14 ounce cans of tomatoes
- One pound of ground beef
- One tablespoon of tomato purée
- Two ounces of red merlot wine
- One tablespoon of Worcestershire sauce
- Two ounces of milk of your preference (whole milk is recommended)
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First, he says, to cut your onion in half. Then, with a grater, start grating your onion and carrots. He says to make sure to keep your fingers back and hold the vegetables firmly.
Now, on high heat, add your olive oil to your pan. While the saucepan is heating, add the grated onion and carrot to it. He, then, says to use a wooden spoon to sweat off excess moisture from carrots. This will create a sort of puree that will enhance the bolognese sauce. Then, lightly season the mixture with salt and pepper.
Then, either use a crusher or a sharp knife to finely chop up your garlic. Once done, add it to your mixture. Then add your dried oregano. He notes that the mixture is not meant to brown.
Once the mixture is ready, he says to create a hole in the center of the pan to add your meat. Mix it all together before adding your tomato purée, which he says gives the sauce a “tangy” kick. Then mix it before adding your red wine to taste.
Reduce the heat and let it simmer to give the sauce more “body” and strengthen its flavor profile. Then, add his secret ingredient, Worcestershire sauce to add some heat and spice that will also darken the minced meat. Then let it simmer for five to six minutes.
Lastly, he recommends adding whole cream milk to give your sauce a more “enriched” and “smooth, silk finish.”
Once that’s completed, you have the perfect sauce for your pasta or to use to fill your lasagna. Buon appetito.
