Our best ever spaghetti bolognese recipe (2024)

FAQs

How does Gordon Ramsay make the best spaghetti bolognese? ›

According to our Food Director Amira, not only does milk add a rich flavour to the bolognese, but it also “helps cut through the acidity of the tomatoes and red wine”. She adds: “It also makes the mince meat nice and tender, creating that melt-in-your-mouth deliciousness.”

Whereas true Bolognese is just as much about the aromatic base of vegetables as it is the meat, Italian-American versions are very meat-heavy (and often use red wine) and more reminiscent of southern Italian dishes.

Usually no. But putting (a very small bit) of sugar or even a tiny pinch of baking soda in the tomato sauce can help if it is too acidic, but this is only done if the person cooking it is really in a rush.

The best tip for intensifying the flavour of your sauce is just to cook it slowly on a low heat for a long time. This reduces the sauce and intensifies the flavours – four hours is not uncommon for my bolognese.

Next, add the staples that no good Bolognese is without

"Finely chopped carrots, celery and onions. I know it doesn't sound like it, but these are the things that give proper depth of flavour." "Crisp up some bacon or pancetta first. If you want a bit of a spiciness then chorizo also works well.

Just add seasoning and the flavour will be completely different from what you're used to. You can add various herbs, too. Try a teaspoon of dried Italian mixed herbs (added at the start) or a tablespoon of fresh, chopped oregano (added towards the end) in the meat sauce.

Spaghetti bolognese, sometimes called spaghetti alla bolognese, or shortened to "spag bol" in the UK, is a pasta dish that is popular outside Italy. This dish, that combines spaghetti and the ragout sauce made with meat, is generally perceived as inauthentic by Italians.

Unfortunately for garlic lovers, it has no place in a traditional bolognese as the dish doesn't usually involve aromatics - it rarely even involves a bayleaf.

Even though both are considered meat sauces and are thusly chunky, ragù is more like a thick tomato sauce with recognizable bits of ground beef within it. Bolognese, though, is creamier and thicker because it is made with milk. It is not considered to be a tomato sauce.

How long should you let bolognese simmer? ›

Reduce heat to low and simmer, stirring often, until mixture cooks down into a thick sauce, at least 3 hours but preferably 4 to 6 hours. Skim fat from the top of sauce if desired. Add more water if sauce is too thick. Taste and adjust seasonings before serving.

Just about every Italian region has its own type of 'spaghetti bolognese' known generically as pasta al ragù, meaning simply pasta with sauce – the type of pasta and the type of sauce are combined according to regional traditions.

Ingredients. Chopped tomatoes 40.9%, water, tomato concentrate 14%, onions 12.5%, sunflower oil, carrots 3.5%, salt, natural flavouring, sugar, basil 0.2%, garlic 0.02%.

Barilla Bolognese Pasta Sauce is a rich ragu sauce made with natural ingredients and mild, sweet balance of 100% Italian, field-grown tomatoes, onion, garlic and herbs with beef and pork.

Take your time with the Bolognese sauce. Allow it to simmer slowly, at a low temperature, to allow the flavors to fully develop and intensify. This slow-cooking process is essential for achieving the rich, complex taste that makes Bolognese sauce so distinctive.