Delia Smith Bolognese Sauce Recipe

This classic Delia Smith Bolognese Sauce is rich, slow cooked, and deeply comforting, with a thick, velvety texture and a well rounded savoury flavour. It is a straightforward recipe that rewards patience rather than skill, making it ideal for confident beginners and seasoned cooks alike. The sauce simmers gently to develop depth and balance, with tender meat and a mellow tomato base. From start to finish, it takes around 1 hour and 45 minutes, most of which is hands off cooking time.

Ingredients

For the bolognese sauce

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 1 carrot, finely diced
• 1 celery stick, finely diced
• 2 garlic cloves, crushed
• 500g beef mince
• 2 tbsp tomato purée
• 400g tin chopped tomatoes
• 150ml beef stock
• 150ml full fat milk
• 1 bay leaf
• 1 tsp dried oregano
• Salt, to taste
• Freshly ground black pepper, to taste

How to Make Delia Smith Bolognese Sauce Recipe

• Prepare the base: Heat the olive oil in a large, heavy based saucepan over medium heat. Add the onion, carrot, and celery, then cook gently for 8 to 10 minutes until soft and translucent but not browned.
• Add the garlic: Stir in the crushed garlic and cook for 30 seconds until fragrant, taking care not to let it colour.
• Brown the mince: Add the beef mince to the pan and cook for 5 to 7 minutes, stirring regularly, until evenly browned and broken up.
• Stir in tomato purée: Add the tomato purée and cook for 1 minute, stirring well so it coats the meat and vegetables.
• Add liquids and seasoning: Pour in the chopped tomatoes, beef stock, and milk. Add the bay leaf and oregano, then season lightly with salt and pepper.
• Simmer gently: Bring the sauce to a gentle simmer, then reduce the heat to low. Cover partially and cook for 1 to 1¼ hours, stirring occasionally, until thick, rich, and well reduced.
• Finish and adjust: Remove the bay leaf, taste, and adjust seasoning as needed. The sauce should be thick, silky, and deeply savoury.

Tips for the Best Bolognese Sauce

Why is milk added to bolognese sauce?

Milk softens the acidity of the tomatoes and tenderises the meat, giving the sauce a smoother, richer finish.

How do I stop the sauce tasting acidic?

Allow the sauce to simmer slowly and fully. Rushing the cooking time is the most common cause of sharp flavour.

Can I make this sauce thicker?

Leave the lid off for the final 15 minutes of cooking and let the sauce reduce naturally while stirring occasionally.

Should I stir often while simmering?

Stir every 10 to 15 minutes to prevent sticking, especially towards the end when the sauce thickens.

Serving Suggestions

• Spoon over tagliatelle or spaghetti
• Use as a base for lasagne
• Serve with creamy mashed potatoes
• Pair with a crisp green salad and crusty bread

Storage

Room temperature

Allow the sauce to cool completely. Do not leave at room temperature for more than 2 hours.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently on the hob or in the microwave until piping hot.

Freezing

Freeze in portion sized containers for up to 3 months. Defrost overnight in the refrigerator before reheating.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 14g
• Protein: 32g
• Fat: 26g
• Saturated fat: 9g
• Sodium: 620mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

Delia Smith Bolognese Sauce Recipe

Recipe by Delia SmithCourse: MainCuisine: ItalianDifficulty: Easy

Servings

4

people

Prep time

15

minutes

Cooking time

1

hour 

30

minutes

Total time

105

minutes

Calories

420

kcal

1

hour 

45

minutes

A rich and classic Delia Smith bolognese sauce, slow cooked with beef, tomatoes, milk, and gentle seasoning for deep flavour and a silky texture.

Ingredients

• 2 tbsp olive oil

• 1 large onion, finely chopped

• 1 carrot, finely diced

• 1 celery stick, finely diced

• 2 garlic cloves, crushed

• 500g beef mince

• 2 tbsp tomato purée

• 400g tin chopped tomatoes

• 150ml beef stock

• 150ml full fat milk

• 1 bay leaf

• 1 tsp dried oregano

• Salt, to taste

• Black pepper, to taste

Directions

• Heat oil and soften onion, carrot, and celery gently.
• Add garlic and cook briefly until fragrant.
• Brown the beef mince evenly.
• Stir in tomato purée and cook for 1 minute.
• Add tomatoes, stock, milk, herbs, and seasoning.
• Simmer gently for 1 to 1¼ hours, stirring occasionally.
• Remove bay leaf, adjust seasoning, and serve.

Notes

• Slow cooking improves flavour and texture.
• Milk creates a smoother, richer sauce.
• Freeze in portions for quick meals.