Gordon Ramsay Bolognese Sausage Recipe

This Gordon Ramsay Sausage Bolognese Recipe is a bold and rich recipe, which is made with good-quality sausages and red wine. It’s perfect for weeknights, ready in about 30 minutes.

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Gordon Ramsay Sausage Bolognese Recipe Ingredients

300–400g good-quality sausages (4–6 links)
1 tbsp olive oil
1 small onion, finely chopped
1 tsp dried chili flakes (or to taste)
400g chopped tomatoes
2 tbsp tomato purée
150ml red wine (or water)
½ tsp dried oregano or mixed herbs
275g dried spaghetti
Grated Parmesan, to serve
Fresh basil leaves, to serve

How To Make Gordon Ramsay Sausage Bolognese Recipe

Start the Sausage and Onion: Squeeze the sausagemeat out of the casings directly into a cold, wide pan. Add the olive oil and chopped onion.
Brown the Meat: Place the pan over medium heat and cook for about 10 minutes. Use a wooden spoon to break up the sausagemeat as it browns.
Add Flavor: Stir in the dried chili flakes and cook for another minute until fragrant.
Build and Simmer the Sauce: Pour in the red wine to deglaze the pan, scraping up any browned bits. Stir in the chopped tomatoes, tomato purée, and dried herbs. Bring the sauce to a simmer and let it cook for 8–10 minutes until it has thickened slightly.
Cook the Pasta: While the sauce simmers, cook the spaghetti in a large pot of salted boiling water until al dente. Before draining, reserve a cup of the starchy pasta water.
Combine and Serve: Add the drained pasta directly to the pan with the bolognese sauce. Toss everything together vigorously, adding a splash of the reserved pasta water if needed to create a silky sauce that coats the pasta. Serve immediately, topped with grated Parmesan and fresh basil leaves.

Recipe Tips

Why rest the sauce before adding the pasta? Letting the sauce sit for just a couple of minutes off the heat allows it to thicken slightly and the flavors to settle, ensuring a richer taste when combined with the pasta.
What’s the best way to combine pasta and sauce? Use tongs, not a spoon. Tongs allow you to lift and toss the pasta, ensuring every strand gets an even and thorough coating of the rich bolognese sauce.
Why finish the pasta in the sauce? The final 1-2 minutes of cooking the al dente pasta in the sauce is a crucial step. The pasta absorbs the flavor of the sauce, and the starch from the pasta helps to thicken and emulsify it perfectly.
How can I add a final touch of brightness? While not classic, a little finely grated lemon zest sprinkled over the top just before serving can cut through the richness and wake up all the flavors.

What To Serve With Sausage Bolognese

This hearty pasta dish is a complete meal, but it pairs well with simple sides:

A crisp green salad with a simple vinaigrette
Crusty garlic bread
A glass of the same red wine used in the sauce

How To Store Sausage Bolognese

Refrigerate: Store the leftover bolognese sauce separately from the pasta if possible. Keep it in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat the sauce gently in a saucepan on the stovetop. It’s best to cook fresh pasta when ready to eat again.

Sausage Bolognese Nutrition Facts

Calories: 90 kcal (sauce only, per serving)
Protein: 15g
Fat: 25g
Carbohydrates: 30g
Sodium: 700mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

What are the best sausages to use?

Use good-quality Italian pork sausages if you can find them, as they are often seasoned with fennel and other complementary herbs. Otherwise, any meaty, high-quality pork sausage will work well.

Can I make this sauce spicier?

Yes. The amount of chili flakes can be adjusted to your taste. For extra heat, you could also add a finely chopped fresh red chili along with the onion.

Can I make this recipe without wine?

Absolutely. If you prefer not to use wine, you can substitute it with an equal amount of water or beef/chicken stock to deglaze the pan.