Spaghetti Bolognese Recipe

The Best Spaghetti Bolognese You'll Ever Taste!

Easy-to-make recipe, the pasta sauce is rich and delicious with the addition of milk - YES milk, inspired by Gordon Ramsay.

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*Post updated September 2022 

Looking for a delicious and satisfying meal? Look no further than this classic spaghetti bolognese recipe. With a rich tomato sauce and savoury ground beef, this dish is sure to please.

Plus, it's easy to make and perfect for a cosy night in. Give it a try tonight and enjoy a delicious dinner in no time!

Read on to find out why adding milk to your bolognese sauce works!

This is far better than those jars of ready-made sauce that all seem to be the same colour whatever brand you look at.

With red wine and herbs, with extra garlic, without garlic, original, traditional whatever, they all seem to look the same colour!

Equipment

• large saucepan

• colander

• kitchen weighing scales

• measuring spoons

• garlic press

• large frying pan

• wooden spoon or a spatula

Can I freeze spaghetti bolognese?

Yes, you can freeze spaghetti bolognese. Ideally, freeze the bolognese sauce on its own in a sealed, freezer-safe container within 2 hours.

How long does spaghetti bolognese keep?

Properly stored in a sealed food storage container in the fridge, your spaghetti bolognese should keep for 3-4 days.

In the freezer, it should keep for up to 3 months.

What is the best way to reheat spaghetti bolognese?

If you're just reheating the sauce from chilled, put it into a saucepan and heat on over medium-low heat, stirring regularly until piping hot all the way through.

You may need to add a splash of water to loosen it back up.

Defrost frozen spaghetti bolognese in the fridge overnight before heating it as described above.

Why add milk to bolognese sauce?

Gordon Ramsay says adding milk is the secret to a silky bolognese sauce. It also helps cut through any remaining acidity in the sauce.

So, if it's good enough for Gordon, it's good enough for me - all I know is, it works!

You can, of course, leave it out if you prefer.

Ingredients in spaghetti bolognese

• 2 tablespoons vegetable oil

• 1 large onion - finely chopped

• 1 large carrot - peeled and grated

• 3 fat cloves of garlic - minced

• 1 heaped tablespoon tomato purée (paste if you're in the US)

• 250g minced beef - low fat 5%

• 250g minced Pork - low fat 5%

• 160 ml red wine

• 1 x 400g good quality tinned tomatoes

• 2 teaspoons dried oregano

• 2 teaspoons of Worcestershire sauce

• 4 tablespoons milk

• salt and freshly ground black pepper to taste

• Parmesan - to serve

• 300g dried spaghetti

Heat the oil in a large frying pan or skillet and fry the onion and carrot over medium heat the softened but not coloured, stirring all the while with a wooden spoon.

This will take about 20 minutes - don't try to rush it!

Now move the carrot and onion to one side of the pan and add the mince.

Turn the heat up a bit and add the beef and pork mince and fry until lightly browned.

Move the meat out of the way and add the tomato purée, garlic and oregano and cook whilst stirring for a couple of minutes.

Add in the wine and cook for a few minutes until it has reduced to a light syrup.

Now add the tomatoes and a Worcestershire sauce and simmer gently for about 25 minutes - keep an eye on it and stir from time to time.

You'll notice that as the sauce reduces and turn richer and darker, keep going until you have a thickish sauce. 

You can cook the pasta while that's happening.

And, voila, you have a delicious spaghetti bolognese!

To serve

Parmesan and my easy Cheesy Garlic Bread or, just a simple salad on the side.

You might also like this Spaghetti Pie Recipe!

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

spaghetti bolognese recipe, best spaghetti bolognese recipe, easy spaghetti bolognese gordon ramsay

main, dinner, pasta

English

Yield: 4

Author: Jan Bennett

Spaghetti Bolognese Recipe

Rich and silky bolognese sauce - adapted from a recipe by Gordon Ramsay.

Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

Ingredients

• 2 tablespoons vegetable oil
• 1 large onion - finely chopped
• 1 large carrot - peeled and grated
• 3 fat cloves of garlic - minced
• 1 heaped tablespoon tomato purée (paste if you're in the US)
• 250g minced beef - low fat 5%
• 250g minced Pork - low fat 5%
• 160 ml red wine
• 1 x 400g good quality tinned tomatoes - use 2 cans if you like it more saucy
• 2 teaspoons dried oregano
• 2 teaspoons of Worcester sauce
• 4 tablespoons milk
• salt and freshly ground black pepper to taste
• Parmesan - to serve

To serve

• 300g dried spaghetti - cooked as per packet instructions

Instructions

1. Using a large knife, slice through the mince to break up the strands - this will stop it from clumping together when cooking. Mix the two types of meat together.
2. Heat the oil in a large frying pan or skillet and fry the onion and carrot over medium heat the softened but not coloured, stirring all the while with a wooden spoon. This will take about 20 minutes - don't try to rush it!
3. Now move the carrot and onion to one side of the pan and add the mince.
4. Turn the heat up a bit and add the beef and pork mince and fry until lightly browned. Move the meat out of the way and add the tomato puree, garlic and oregano and cook whilst stirring for a couple of minutes.
5. Add in the wine and cook for a few minutes until it has reduced to a light syrup.
6. Now add the tomatoes and a Worcestershire sauce and simmer gently for about 25 minutes - keep an eye on it and stir from time to time.
7. Meanwhile, you can cook the spaghetti.
8. Stir in the milk and cook for a couple of minutes more. Have a taste and season with salt and pepper.
9. Serve with freshly cooked pasta and sprinkle with freshly grated Parmesan.

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