The Chef Gordon Ramsay Bolognese sauce recipe is such a delight that no one in my family likes to miss that meal. Bolognese Sauce is always a top choice for people who love pasta, and what a better place to enjoy this delightful meal than making it and eating it in the ease of your own home with your family.
When making a good bolognese sauce, it doesn’t need a lot of ingredients or a lot of money. But, you need to have a lot of patience for the Bolognese sauce to reach its perfect taste and authentic creamy, thick texture.
Unquestionably, you could add some ground beef to premade tomato sauce out of the can and call it a day, and you’ll finish the Recipe in just 15 minutes, but there’s a certain tempting smoothness with a deep, meaty flavor that can only come from cooking all-day.
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Equipment You Need To Make Gordon Ramsay Bolognese Sauce?
- Saucepan-As the name suggests, make the sauce in the saucepan.
- Large Pot– Boil the spaghetti in the large pot.
- Colander– Drain your spaghetti with this colander.
- Knife, Spatula, Spoon, and Ladle– Use the knife for slicing, spatula for stirring, spoon for mixing, and ladle to ladle.
Gordon Ramsay’s Top 15 Kitchen Essentials
I’ve used and recommend both cookware sets, theScanPan 10-Piece Cookware Setand theHexClad 7-Piece Hybrid; both are well-madepanswith a solid, heavy bottom, heat fast, and they get the job done. Visit theScanPanorHexCladon Amazon.
What Is The Difference Between Meat Sauce and Bolognese?
Originally from Bologna, Italy, Bolognese sauce is a type of ragù sauce (meat sauce). It differs significantly from the usual American meat sauce, often a tomato-based liquid with ground beef. An authentic Bolognese has more cream and a bit of tomato (milk is an ingredient).
What is Ragu vs Bolognese?
A Ragu sauce is typically used for thin, spaghetti-style pasta, while a Bolognese sauce is typically used for flat, wide pasta. Ragu sauce has a thicker consistency than Bolognese sauce. Red wine is used in Ragu sauce, while white wine is used in Bolognese.
How to Make Goron Ramsay Bolognese Sauce
The Recipe takes a small package of ground beef with a few essential ingredients and turns them into something worthy of the most elegant parties with friends and family.
Step 1. To start, you first halve the onion.
Step 2. With a grater, start Grating the onion and the carrot; keep your fingers back and don’t cut your finger.
Step 3. Saucepan on high heat and add a Tbsp. Olive Oil in a saucepan
Step 4. Once the saucepan is heating, you add the grated onion and carrot to the saucepan. Using a wooden spoon, you want to start sweating off excess moisture from carrots by stirring and moving the saucepan. You’d want to produce to a certain degree a puree that enhances a petite body and develops the bolognese sauce.
Step 5. Now Lightly season with salt and pepper to the grated onion and carrot combination.
Step 6. Add the two garlic cloves by crushing using a garlic crusher if you have one. If you do not have a garlic crusher, use the back of your knife and place the garlic clove underneath the blade and pound on edge and dice it after into smaller pieces) and add it into the saucepan.
Step 7. Add inyour dried Oregano
Step 8. Get your saucepan active using the spoon; the point is not to brown the vegetables but to lightly sweat them off.
Step 9. Use the spoon to make a little well in the center of the saucepan and add in your minced beef and quickly get it moving in the saucepan.
Step 10. Once the mince sweats off, create the little well in the center of the saucepan again and add in your tomato puree. It will give the bolognese a little tangy, slightly acidic taste, which is recognizable with Bolognese sauce.
Step 11. Add in your Red Wine now; the amount to add is entirely arbitrary, and I’d almost say to hazard a guess as to how thick you’d like your sauce to be, and it’s your prerogative to add in as liberally as you’d like!
Step 12. Lowerthe heat and reduce the Red wine to a syrup which would give your sauce morebody and strengthen its flavor profile
Step 13. It’s time to add your chopped tomatoes and fold them into the awesome goodness you’ve created in your saucepan.
Step 14. Add your Worcestershire sauce, which gives your bolognese a little heat and spice while darkening the minced meat.
Step 15. Let themixture simmer for 5-6 minutes
Step 16. Add your whole cream milk to give your bolognese a little more enriched flavor to give it that smooth, silky finish.
Gordon Ramsay Simple Authentic Bolognese Sauce
Course: MainCuisine: Italian
Servings
4
servings
Prep time
15
minutes
Cooking time
45
minutes
Bolognese Sauce is always a top choice for people who love pasta, and what a better place to enjoy this delightful meat other than making it and eating it other than the ease of your own home with your family.
Ingredients
1 Med Onion
1 Med Carrot
2 cloves of Garlic
(Video) Italian Chef Reacts to GORDON RAMSAY BOLOGNESE SAUCE1 Tbsp. 1 Dried Oregano
2 14 oz. Canned Tomatoes
1 lb. 1 Ground Beef
1 Tbsp. 1 of Tomato Puree
2 oz 2 Red Merlot Wine
1 Tbsp. 1 Worcestershire Sauce
3 Oz. 3 whole milk
Directions
- To start, you first halve the onion.
- With a grater, start Grating the onion and the carrot; keep your fingers back and don’t cut your finger.
- Now on high heat and add a Tbsp. Olive Oil to a nonstick saucepan.
- Once the saucepan is heating, add the grated onion and carrot into the saucepan. Using a wooden spoon, sweat off excess moisture from carrots. You want to produce a certain degree of puree that enhances a petite body and develops the bolognese sauce.
- Now Lightly season with salt and pepper to the grated onion and carrot combination.
- Add the two garlic cloves by crushing using a garlic crusher if you have one. If you do not have a garlic crusher, use the back of your knife and place the garlic clove underneath the blade and pound on edge and dice it after into smaller pieces) and add it into the saucepan.
- Add in your dried Oregano.
- Get your frying saucepan active using the spoon; the point is not to brown the vegetables but to lightly sweat them off.
- Use the spoon to make a little well in the center of the frying pan and add in your minced beef and quickly get it moving in the saucepan.
- Once the mince has sweated off, make a well in the center of the saucepan, then add tomato puree. It will give the bolognese a little tangy, slightly acidic taste, which is recognizable with Bolognese sauce.
- Add in your Red Wine now; the amount to add is entirely arbitrary, and II’dalmost says to hazard a guess as to how thick you like your sauce to be, and it’s your prerogative to add in as liberally as you like!
- Lower the heat and reduce the Red wine to a syrup which would give your sauce more body and strengthen its flavor profile
- it’s time to add in your chopped tomatoes and fold them into the awesome goodness you’ve created in your saucepan.
- Add your Worcestershire sauce, which gives your bolognese a little heat and spice while darkening the minced meat.
- Let the mixture simmer for 5-6 minutes.
- Add your whole cream milk to give your bolognese a little more enriched flavor to give it that smooth, silky finish.
Recipe Video
Notes
- Adapted from Gordon Ramsay’s HHell’sKitchen
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