The older Delia Smith Bolognese Sauce Recipe is quite different from the modern, vegetable-heavy sauces you often see. It uses minced beef, bacon, chicken livers, tomatoes, red wine and tomato purée, with the livers giving the sauce a particularly deep savoury flavour. The original recipe is cooked relatively quickly compared with a three-hour ragù, then reduced uncovered so the finished sauce becomes thick and concentrated.
Ingredients
For the Bolognese Sauce
- 75g chicken livers, chopped very finely
- 175g lean minced beef
- 2 rashers unsmoked streaky bacon, finely chopped
- 1 small onion, peeled and very finely chopped
- 1 fat garlic clove, crushed
- 1 teaspoon dried basil
- 225g Italian chopped tomatoes
- 4 tablespoons red wine
- 2 heaped tablespoons tomato purée
- 1½ tablespoons olive oil
- Salt, to taste
- Freshly milled black pepper, to taste
For Serving
- 450g spaghetti
- 25g butter
- Grated Parmesan cheese
- Freshly milled black pepper
These quantities follow the version attributed to Delia Smith that uses chicken livers, beef and bacon.
How to Make Delia Smith Bolognese Sauce
Step 1
Heat the olive oil in a thick-based saucepan over medium-low heat. Add the finely chopped onion, bacon and crushed garlic. Cook gently for about 5 minutes, stirring occasionally, until the onion softens and the bacon begins to release its fat.
Turn the heat up to high and add the chopped chicken livers and minced beef. Break the beef apart with a wooden spoon and keep everything moving around the pan. Cook until the meat is properly browned.
Step 2
Add the tomatoes, red wine, tomato purée and dried basil. Season with salt and freshly milled black pepper, then stir thoroughly so the tomato purée is distributed through the meat.
Bring the mixture to a gentle simmer. Cover the saucepan, reduce the heat to low and cook for about 20 minutes. Keeping the heat gentle prevents the meat from becoming tough while the flavours develop.
Step 3
Remove the lid and continue cooking for another 20–25 minutes. This uncovered stage matters because excess liquid needs to evaporate.
While the sauce reduces, cook the spaghetti in a large pan of salted boiling water until al dente. Drain well and toss with the butter and a little freshly milled black pepper.
Spoon the Bolognese over the spaghetti and finish with plenty of grated Parmesan.
The chicken livers are unusual by modern standards, but they are part of what makes this particular recipe distinctive. Delia’s older ragù recipe also includes chicken livers alongside beef, pork and sausage meat.
What to Serve With Delia Smith Bolognese Sauce
Spaghetti is the traditional pairing for this particular version, with buttered pasta, Parmesan and black pepper completing the dish.
For the rest of the meal, keep the sides simple:
- Garlic bread: Good for soaking up the remaining sauce.
- Green salad: A crisp salad with a sharp vinaigrette cuts through the richness.
- Roasted vegetables: Courgettes, peppers or aubergine work well if you want more vegetables.
- Parmesan: Grate it finely over the pasta immediately before serving.
If you prefer a more traditional long-cooked ragù, Delia’s current Ragu Bolognese recipe uses beef, pork, pancetta, red wine, tomatoes and basil and is cooked for three hours.
Delia Smith Bolognese Sauce Nutrition Information
Approximate nutrition per serving will vary according to the minced beef, bacon, butter, pasta and amount of Parmesan used.
- Calories: Approximately 500–600 kcal
- Protein: Approximately 30–35g
- Carbohydrates: Approximately 65–75g
- Fat: Approximately 18–25g
- Saturated fat: Approximately 7–10g
- Fibre: Approximately 4–6g
- Sodium: Varies according to the bacon, tomatoes and added salt
FAQs
Why are chicken livers used in this Bolognese?
Chicken livers give the sauce a deeper, more savoury character and a richer texture. They are chopped finely and cooked with the beef, so they become part of the sauce.
Can I leave out the chicken livers?
Yes. The sauce will still work without them, although it will lose some of the richness associated with this particular recipe.
Can I use red wine?
Yes. Red wine is already part of this version of the sauce. Four tablespoons are added along with the tomatoes, tomato purée and basil. (Delia Smith Recipes)
Why is the sauce cooked uncovered at the end?
The final uncovered cooking reduces excess moisture. This concentrates the tomato and meat flavours and gives the sauce the thick consistency needed for serving with spaghetti.
Can I make the sauce ahead?
Yes. Cool it promptly, refrigerate it in a covered container and reheat it thoroughly before serving. The sauce can also be frozen in suitable portions.
Can I use this sauce for lasagne?
Yes. The thick meat sauce works well between pasta sheets with béchamel or another white sauce. If making lasagne, reduce the sauce until it is fairly thick so the finished dish does not become watery.