Delia Smith Ragu Bolognese Recipe

This rich and deeply savoury ragu is inspired by the timeless Italian classic made popular in British kitchens by Delia Smith. Slow-cooked minced beef gently simmers with tomatoes, wine and aromatic vegetables until meltingly tender and beautifully thick. The texture is hearty yet silky, perfect for coating ribbons of pasta. It is an easy, patient recipe that takes around 2 hours from start to finish, most of which is gentle simmering.

Ingredients

For the Ragu Base

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 1 medium carrot, finely diced
• 1 stick celery, finely diced
• 2 cloves garlic, crushed
• 500g good-quality beef mince
• 2 tbsp tomato purée
• 150ml dry red wine
• 400g tin chopped tomatoes
• 200ml beef stock
• 1 bay leaf
• 1 tsp dried oregano
• Salt and freshly ground black pepper

To Serve

• 400g dried tagliatelle or spaghetti
• Freshly grated Parmesan cheese
• Fresh basil or parsley, chopped (optional)

How to Make Delia Smith Ragu Bolognese Recipe

• Prepare the hob: Place a large heavy-based saucepan or casserole over medium heat. Add the olive oil and allow it to warm gently before adding the vegetables.
• Cook the vegetables: Add the onion, carrot and celery. Cook for 8 to 10 minutes, stirring occasionally, until softened but not browned. Stir in the garlic and cook for another minute.
• Brown the mince: Increase the heat slightly and add the beef mince. Break it up with a wooden spoon and cook until browned all over and no pink remains.
• Add tomato purée and wine: Stir in the tomato purée and cook for 1 minute. Pour in the red wine and allow it to bubble for 2 to 3 minutes until slightly reduced.
• Simmer gently: Add the chopped tomatoes, beef stock, bay leaf and oregano. Season well with salt and pepper. Bring to a gentle simmer, then reduce the heat to low and cook uncovered for 1½ hours, stirring occasionally, until thick and rich.
• Cook the pasta: Towards the end of cooking, bring a large pan of salted water to the boil. Cook the pasta according to packet instructions until al dente. Drain well.
• Assemble and serve: Remove the bay leaf from the ragu. Spoon generously over the drained pasta and finish with grated Parmesan and fresh herbs if using.

Tips for the Best Ragu

Why is my ragu watery?

It simply needs longer simmering. Allow it to cook uncovered so excess liquid can evaporate and the sauce thickens naturally.

Can I make it richer?

For a deeper flavour, add a splash of milk during the final 20 minutes of cooking. It softens the acidity and gives a traditional finish.

How do I avoid dry mince?

Do not rush the browning stage and use mince with a little fat content. Lean beef alone can make the sauce less succulent.

Serving Suggestions

• Serve with warm garlic bread
• Add a crisp green salad with balsamic dressing
• Top with extra Parmesan and cracked black pepper
• Use the ragu as a filling for lasagne

Storage

At Room Temperature

Do not leave the ragu out for more than 2 hours. Cool quickly before storing.

In the Refrigerator

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

Freezing

Freeze in portions for up to 3 months. Defrost overnight in the refrigerator and reheat gently, adding a splash of water if needed.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 55g
• Protein: 32g
• Fat: 18g
• Saturated Fat: 6g
• Sodium: 480mg

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

FAQs

Delia Smith Ragu Bolognese Recipe

Recipe by Milli RoseCourse: Main CourseCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Rich, slow-cooked beef ragu simmered with tomatoes, wine and aromatic vegetables. A classic Italian-inspired pasta sauce perfect for family meals.

Ingredients

• 2 tbsp olive oil

• 1 large onion, finely chopped

• 1 medium carrot, finely diced

• 1 stick celery, finely diced

• 2 cloves garlic, crushed

• 500g beef mince

• 2 tbsp tomato purée

• 150ml red wine

• 400g chopped tomatoes

• 200ml beef stock

• 1 bay leaf

• 1 tsp dried oregano

• Salt and black pepper

• 400g pasta of choice

Directions

• Heat olive oil in a large saucepan over medium heat.
• Cook onion, carrot and celery until softened.
• Add garlic and beef mince, cooking until browned.
• Stir in tomato purée and red wine, reducing slightly.
• Add tomatoes, stock, herbs and seasoning. Simmer gently for 90 minutes.
• Cook pasta according to packet instructions.
• Serve ragu over pasta with grated Parmesan.

Notes

• Simmer uncovered for a thicker sauce.
• Freezes well for up to 3 months.
• Add a splash of milk for a traditional finish.