Delia Smith Bolognese Sauce​ Recipe

This hearty Delia Smith Bolognese Sauce is made with chicken livers, lean minced beef, streaky bacon, Italian tomatoes, and a splash of red wine. This recipe creates a deeply savory and rich meat sauce that is perfectly concentrated and full of complex flavor. It’s the ultimate comfort food for a cozy autumn evening, providing a generous main course for four people.

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Delia Smith Bolognese Sauce Ingredients

For the Ragu Bolognese:

• 3 oz (75 g) chicken livers, chopped small
• 6 oz (175 g) lean minced beef
• 2 rashers unsmoked streaky bacon, finely chopped
• 1 teaspoon dried basil
• 1 small onion, peeled and very finely chopped
• 1 (8 oz / 225 g) tin Italian tomatoes
• 1 fat clove garlic, crushed
• 4 tablespoons red wine
• 2 heaped tablespoons tomato purée
• 1½ tablespoons olive oil
• Salt and freshly milled black pepper

For Serving:

• 1 lb (450 g) spaghetti
• 1 oz (25 g) butter
• Grated Parmesan cheese
• Freshly milled black pepper

How To Make Delia Smith Bolognese Sauce

1. Sauté the aromatics: In a thick-based saucepan, heat the olive oil over a medium-low heat. Add the finely chopped onion, bacon, and crushed garlic. Cook gently for 5 minutes until softened.
2. Brown the meats: Turn the heat up to high. Add the chopped chicken livers and the minced beef to the pan. Use a wooden spoon to break up the meat and keep everything moving, browning it all over.
3. Add liquids and seasonings: Once the meat is nicely browned, pour in the tinned tomatoes, red wine, tomato purée, and dried basil. Stir everything together and season with salt and freshly milled black pepper.
4. Simmer the sauce covered: Bring the sauce to a gentle bubble, then reduce the heat to low, cover the saucepan with a lid, and let it simmer for 20 minutes.
5. Reduce the sauce uncovered: After 20 minutes, remove the lid. Continue to simmer the sauce gently for another 20–25 minutes. This allows the liquid to evaporate and the sauce to become rich and concentrated.
6. Cook the spaghetti: While the sauce is finishing, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions, typically around 10-12 minutes, until al dente.
7. Serve the dish: Drain the cooked spaghetti in a colander. Toss it with the butter and a few twists of black pepper. Divide the spaghetti among warmed plates, spoon the bolognese sauce over the top, and finish with a generous sprinkle of grated Parmesan cheese.

Recipe Tips

• Don’t Skip the Chicken Livers: This is the secret ingredient that gives the sauce an incredible depth and richness. When chopped small and browned, they melt into the sauce, adding a savory complexity you can’t get from beef alone.
• The Second Simmer is Key: Simmering the sauce uncovered for the last 20-25 minutes is crucial. This step reduces the liquid, concentrates the tomato and meat flavors, and results in a thick, rich ragu rather than a watery sauce.
• Brown the Meat Properly: Take the time to get a good, deep brown color on the beef and livers. This process, called the Maillard reaction, creates layers of flavor that form the foundation of a great sauce.
• Use Quality Tomatoes: Since tomatoes are a primary ingredient, using high-quality canned Italian tomatoes (like San Marzano, if available) will make a noticeable difference in the final taste of the sauce.

What To Serve Bolognese Sauce

This classic bolognese is perfectly served over a bed of spaghetti, as the recipe suggests. To make it a more complete meal, serve it with a side of crusty garlic bread for soaking up every last bit of the delicious sauce. A simple Italian green salad with a light vinaigrette dressing offers a fresh, crisp contrast to the richness of the ragu.

How To Store Bolognese Sauce Leftovers

• Refrigerate: Allow the sauce to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days. The flavors will often meld and taste even better the next day.
• Freeze: This sauce freezes exceptionally well. Once cool, place it in a freezer-safe container or zip-top bag, leaving a little space for expansion. It will keep in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove.

Delia Smith Bolognese Sauce Nutrition Facts

• Calories: 315 kcal
• Total Fat: 19g
• Saturated Fat: 6g
• Cholesterol: 180mg
• Sodium: 450mg
• Total Carbohydrate: 9g
• Dietary Fiber: 2g
• Sugars: 6g
• Protein: 22g

Frequently Asked Questions

• Do I really have to use chicken livers? While chicken livers are key to Delia’s classic recipe for adding depth and richness, you can omit them if you prefer. The sauce will still be delicious, though slightly less complex. You could also try adding a finely chopped mushroom or a splash of Worcestershire sauce to boost the savory flavor.
• Can I make this bolognese sauce in a slow cooker? Yes. Follow steps 1 and 2 on the stovetop to brown the aromatics and meats, as this is essential for flavor. Then, transfer everything to your slow cooker, add the remaining ingredients, and cook on low for 4-6 hours. If the sauce is too thin, cook it uncovered on high for the last 30 minutes.
• Why is it important to simmer the sauce for so long? The long, slow simmer is what breaks down the ingredients and allows their flavors to meld together into a cohesive, rich sauce. The initial covered simmer tenderizes the meat, while the final uncovered simmer concentrates the flavor for that classic bolognese texture.

Try More Recipes:

• Delia Smith Beef Stroganoff Recipe
• Delia Smith Beef Stew​ Recipe
• Delia Smith Beef In Beer​ Recipe