Delia Smith Ragu Bolognese Recipe

This authentic Delia Smith Ragu Bolognese Recipe relies on a slow, three-hour oven braise to transform minced beef, pork, and smoky pancetta into a rich, concentrated meat sauce. Infused with red wine, sun-dried tomato paste, and fresh basil, it offers a depth of flavor that stovetop versions simply cannot achieve, making it the ultimate batch-cooking staple for your freezer.

Delia Smith Ragu Bolognese Ingredients

The Meat Trio:

• 450g Minced Beef & 450g Minced Pork: The mix is crucial; beef provides depth, while the fattier pork adds sweetness and tenderness.
• 200g Smoked Pancetta: Finely chopped. This Italian cured bacon adds a salty, savory backbone that seasons the entire sauce.

The Aromatics & Sauce:

• 1 Large Onion: Finely chopped.
• 2 Fat Garlic Cloves: Crushed.
• 2 x 400g tins Chopped Italian Tomatoes: The acidic base.
• 6 tbsp Sun-dried Tomato Paste: Delia specifies this over regular tomato purée for a sweeter, more intense tomato hit.
• 175ml Red Wine: Use a good quality Italian red (like Chianti) to deglaze and enrich the sauce.

Seasoning & Finish:

• 4 tbsp Chopped Fresh Basil: Divided. Adding some during cooking and some at the end layers the herbal flavor.
• Freshly Grated Nutmeg: A traditional Italian secret ingredient that enhances the meatiness.
• 4 tbsp Extra Virgin Olive Oil: For frying.
• Salt and Freshly Milled Black Pepper: Be generous.

How To Make Delia Smith Ragu Bolognese

1. Soften the Base: Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Fry the chopped onion gently for 10 minutes until soft and translucent.
2. Render the Pancetta: Add the finely chopped pancetta to the onions. Cook for another 5 minutes until the fat renders and the bacon starts to crisp. Add the crushed garlic for the last minute. Transfer this mixture to a large flameproof casserole dish.
3. Brown the Mince: In the same frying pan, heat a little more oil. Add half of the minced beef. Turn the heat to high and brown it aggressively, breaking it up with a wooden fork or whisk. Transfer to the casserole. Repeat with the remaining beef, then the pork (in two batches), adding oil as needed. Crucial: Do not overcrowd the pan, or the meat will boil instead of browning.
4. Combine and Simmer: Preheat the oven to 140°C (Gas Mark 1 / 275°F). Place the casserole dish over direct heat on the hob. Stir everything together well. Add the tinned tomatoes, sun-dried tomato paste, red wine, half the basil, grated nutmeg, salt, and pepper. Bring the mixture up to a gentle simmer.
5. The Long Braise: Cover the casserole with a tight-fitting lid. Place it in the center of the preheated oven. Cook for 3 hours. Important: Remove the lid halfway through the cooking time (after 1.5 hours) to allow the liquid to reduce.
6. Finish: After 3 hours, you should have a thick, concentrated sauce with very little liquid left. Stir in the remaining fresh basil. Check the seasoning.
7. Serve or Freeze: Serve immediately over tagliatelle or let it cool completely to divide into freezer bags.

Recipe Tips

• The Oven Method: Cooking Bolognese in the oven provides a gentle, all-surrounding heat that breaks down the meat fibers without scorching the bottom, which often happens on the stovetop during long simmers.
• Breaking up Mince: Delia suggests using a balloon whisk to break up the mince while frying. It sounds strange, but it is the most effective way to ensure you don’t have large lumps of meat in your sauce.
• Lid Off: Removing the lid halfway through is vital. If you leave it on for the full 3 hours, the sauce will be watery. You want a ragu that clings to the pasta, not a soup.
• Sun-dried Tomato Paste: If you can’t find sun-dried tomato paste, use double concentrated tomato purée but add a pinch of sugar to mimic the sweetness.

What To Serve With Ragu Bolognese

• Tagliatelle: Broad, flat ribbons hold the heavy meat sauce better than spaghetti.
• Parmesan: Freshly grated Parmigiano-Reggiano is non-negotiable.
• Garlic Bread: Essential for mopping up the rich oils.
• Green Salad: A bitter radicchio salad cuts through the fatty pork and beef.

How To Store Ragu Bolognese

• Refrigerate: Store in an airtight container for up to 3 days. The flavor improves significantly on day two.
• Freeze: This recipe is designed for batch cooking. Divide the cooled sauce into 8 small freezer bags (perfect for two people). Freeze flat. It keeps for up to 3 months. Defrost in the fridge overnight.
• Reheat: Warm gently in a saucepan, adding a splash of pasta water if the sauce has become too thick.

Delia Smith Ragu Bolognese Nutrition Facts

• Calories: 350 kcal
• Fat: 22g
• Carbohydrates: 8g
• Protein: 28g
• Iron: 20% DV

Nutrition information is estimated per serving (sauce only).

FAQs

Try More Recipes:

• Delia Smith Bolognese Sauce​ Recipe
• Delia Smith Cottage Pie​ Recipe
• Delia Smith Chicken Casserole​ Recipe