Spaghetti Bolognese

A rich, flavorful bolognese sauce doesn’t have to simmer all day. This version, inspired by Gordon Ramsay’s method, uses grated vegetables to create a quick yet delicious sauce that’s ready quickly.

Ingredients

  • 1 tbsp olive oil
  • ½ onion, grated (about 100g)
  • 1 carrot, grated (about 100g)
  • 4 cloves garlic, minced
  • 2 tsp dried oregano
  • 500g lean beef mince
  • 2 tbsp tomato paste
  • 150ml red wine
  • 800g canned chopped tomatoes
  • 2 tsp Worcestershire sauce
  • 4 tbsp whole milk
  • Salt and black pepper to taste
  • 300g dried spaghetti
  • Parmesan cheese, to serve

Method

  1. Prep: Grate the onion and carrot. Mince the garlic.

  2. Start the Sauce:

    • Heat olive oil in a large non-stick pan over medium heat
    • Add grated carrot and onion
    • Add garlic, oregano, and a pinch of salt and pepper
    • Cook for 5 minutes until soft but not browned

  3. Cook the Beef:

    • Push vegetables to the sides of the pan
    • Add beef mince to the center
    • Cook for 2-3 minutes until mostly browned
    • Add tomato paste, cook for 30 seconds
    • Add red wine, simmer until reduced to a syrup (10 minutes)

  4. Finish the Sauce:

    • Add chopped tomatoes and Worcestershire sauce
    • Simmer for 10 minutes until sauce darkens
    • Stir in milk for a silky finish

  5. Cook Pasta:

    • While sauce simmers, cook spaghetti in salted water until al dente
    • Reserve a cup of pasta water before draining

  6. Serve:

    • Portion spaghetti into bowls
    • Top with bolognese sauce
    • Finish with freshly grated Parmesan