Delia Smith Ragu Lasagne Recipe

This definitive Delia Smith Ragu Lasagne Recipe is a labour of love that rewards patience with the richest, most authentic Italian flavor profile possible. Featuring a slow-cooked meat sauce enriched with chicken livers and red wine, layered between sheets of fresh pasta and a velvet-smooth nutmeg béchamel, it is the ultimate comfort food masterpiece for a weekend feast.

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Delia Smith Ragu Lasagne Ingredients

The Rich Meat Sauce (Ragu):

• The Meat Trio: 250g minced beef, 250g minced pork, and 150g chicken livers (cleaned and chopped finely). The livers add a depth and creaminess that is traditional and transformative.
• 80g Pancetta: Thinly sliced, for a smoky, salty base.
• Aromatics: 1 large onion, 1 large carrot, and 3 fat garlic cloves, all finely chopped.
• Liquid & Tomato: 2 tins chopped Italian tomatoes, 5 tbsp tomato purée, and 175ml red wine.
• Herbs: Fresh basil, dried oregano, and freshly grated nutmeg.

The White Sauce (Béchamel):

• 750ml Whole Milk & 100ml Double Cream: For a luxurious, silky texture.
• 100g Butter & 55g Plain Flour: The roux base.
• Nutmeg: Freshly grated, to season the white sauce.

The Assembly:

• 6 Fresh Lasagne Sheets: No-cook variety, roughly 8×6 inches.
• 55g Parmesan: Freshly grated for the golden crust.

How To Make Delia Smith Ragu Lasagne

1. Start the Ragu: Preheat oven to 140°C (Gas 1). In a large frying pan, heat oil and gently fry the onion and carrot for 10 minutes. Add pancetta and garlic; cook 5 minutes. Transfer to a large flameproof casserole.
2. Brown the Meats: In the same pan, brown the beef and pork on high heat, breaking it up. Transfer to the casserole. Finally, flash-fry the chopped chicken livers until browned and add them to the pot.
3. Simmer and Bake Sauce: Place the casserole on the hob. Stir in tomatoes, purée, oregano, wine, salt, pepper, grated nutmeg, and half the basil. Bring to a simmer. Place in the oven without a lid. Cook slowly for about 2 hours, checking and stirring every 45-60 minutes, until reduced and concentrated. Remove, stir in remaining basil, and set aside.
4. Make the White Sauce: Melt butter in a saucepan. Stir in flour and cook for 1 minute. Remove from heat and whisk in the milk gradually. Return to heat, whisking constantly until it boils and thickens. Simmer gently for 10 minutes. Stir in the cream and grated nutmeg.
5. Assemble: Grease a large ovenproof dish. Spread a thin layer of ragu on the base. Cover with pasta sheets. Spread a layer of white sauce over the pasta. Repeat: pasta, ragu, pasta, white sauce. Finish with a final layer of white sauce sprinkled generously with Parmesan.
6. Final Bake: Increase oven to 180°C (Gas 4). Bake the lasagne for 45-50 minutes until bubbling, golden brown, and piping hot.

Recipe Tips

• Chicken Livers: Do not be afraid of the livers! When chopped finely and slow-cooked, they dissolve into the sauce, adding a richness and savory depth (“umami”) that beef alone lacks. You won’t taste “liver,” just an incredible meat sauce.
• The “Reduced” Sauce: The ragu must be thick. If it is watery, your lasagne will collapse. The open-lid oven method ensures evaporation, creating a concentrated flavor bomb.
• White Sauce Texture: Cooking the white sauce gently for 10 minutes after it thickens cooks out the floury taste, ensuring a silky, professional finish.
• Resting: Let the lasagne stand for 10-15 minutes after it comes out of the oven. This allows the layers to set, making it much easier to cut neat squares.

What To Serve With Ragu Lasagne

• Garlic Bread: Essential for mopping up the rich sauce.
• Green Salad: A sharp vinaigrette dressing with bitter leaves (like rocket or radicchio) cuts through the creamy richness.
• Caprese Salad: Tomato and mozzarella slices add freshness.
• Red Wine: A heavy Italian red like Sangiovese pairs perfectly.

How To Store Ragu Lasagne

• Refrigerate: Once cool, cover and refrigerate for up to 3 days. Lasagne often tastes better the next day as the flavors meld.
• Freezing: You can freeze the assembled, unbaked lasagne, or freeze cooked leftovers. Wrap well and freeze for up to 3 months. Bake from frozen (add 30-40 minutes) or defrost first.

Delia Smith Ragu Lasagne Nutrition Facts

• Calories: 650 kcal
• Fat: 35g
• Carbohydrates: 45g
• Protein: 32g
• Iron: 25% DV

Nutrition information is estimated per serving.

FAQs

Try More Recipes:

• Delia Smith Vegetable Lasagne​ Recipe
• Delia Smith White Sauce​ Lasagne Recipe
• Delia Smith Turkey Curry​ Recipe