Gordon Ramsay Spaghetti Sauce

The spaghetti sauce is the icing on the cake. The little extra that changes everything, enough to change your dish without changing pasta without ever getting bored.

Meat, fish or vegetable sauce, complete or vegetarian, express or chef? As long as the sauce is thick enough to cling to the finesse of traditional spaghetti, it’s worth a try. Here we are offering to you the perfect spaghetti sauce recipe.

Ingredients

  • 675 g lean ground beef
  • 675 g mild or strong sausage meat (ideally a mixture of both)
  • 60 ml (1/4 cup) olive oil
  • 1 can (5 1/2 oz.) Tomato paste
  • 2 cans, 796 ml (28 oz), diced tomatoes
  • 500 ml (2 cups) beef broth
  • 2 cans of (28 oz) tomato sauce or crushed tomatoes with mash
  • 1/4 to 1/2 teaspoon crushed pepper flakes
  • 3 onions, finely chopped
  • 4 carrots, peeled and diced
  • 4 celery stalks, diced
  • 4 garlic cloves, finely chopped
  • 10 ml (2 tsp.) Dried oregano
  • 2 to 3 cloves

How to make spaghetti sauce

In a large saucepan, brown half the meat at a time, in 2 tbsp (30 ml) of the oil, along with the chili pepper. Add oil as needed. Salt and pepper. Reserve in a bowl.

In the same pot, soften the onions, carrots, celery and garlic in the remaining oil. Salt and pepper. Now you have to add the tomato paste and cook for 1 minute over high heat, stirring constantly.

Then add the meat, tomatoes, tomato sauce, broth, oregano and cloves. Bring the spaghetti sauce to a boil and simmer gently for 3 hours, stirring and scraping the bottom of the pot regularly, or until the sauce thickens. Serve over pasta of your choice.

Gordon Ramsay Spaghetti Sauce
Print Recipe

Gordon Ramsay Spaghetti Sauce

Prep Time30 mins
Cook Time3 hrs 15 mins
Total Time3 hrs 45 mins
Course: Side Dish
Cuisine: American
Servings: 5 litre
Author: Rehan

Ingredients

  • 675 g lean ground beef
  • 675 g mild or strong sausage meat (ideally a mixture ofboth)
  • 60 ml (1/4 cup) olive oil
  • 1 can (5 1/2 oz.) Tomato paste
  • 2 cans, 796 ml (28 oz), diced tomatoes
  • 500 ml (2 cups) beef broth
  • 2 cans of (28 oz) tomato sauce or crushed tomatoes with mash
  • 1/4 to 1/2 teaspoon crushed pepper flakes
  • 3 onions, finely chopped
  • 4 carrots, peeled and diced
  • 4 celery stalks, diced
  • 4 garlic cloves, finely chopped
  • 10 ml (2 tsp.) Dried oregano
  • 2 to 3 cloves

Instructions

  • In a large saucepan, brown half the meat at a time, in 2tbsp (30 ml) of the oil, along with the chili pepper. Add oil as needed. Saltand pepper. Reserve in a bowl.
  • In the same pot, soften the onions, carrots, celery andgarlic in the remaining oil. Salt and pepper. Now you have to add the tomato paste and cook for 1 minute over high heat, stirring constantly.
  • Then add the meat, tomatoes, tomato sauce, broth, oregano and cloves. Bring the spaghetti sauce to a boil and simmer gently for 3 hours,stirring and scraping the bottom of the pot regularly, or until the sauce thickens. Serve over pasta of your choice.

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