his is my idea of a perfect ragu: rich, velvety, deeply savory and utterly beguiling. I’ve been making variations of this meat sauce, in one form or another, for many years, but with the addition of Mary’s signature double cream for that mellow, silky finish, I can’t help but feel, with a certain calm excitement, that it has reached its apogee here. It is best served over a mountain of al dente spaghetti, finished with a generous snowfall of Parmesan and a glass of robust red wine.
Mary Berry Bolognese Ragu Recipe Ingredients
- 2 tablespoons olive oil
- 2 medium onions, finely chopped
- 2 celery sticks, finely chopped
- 2 medium carrots, finely diced
- 2 cloves garlic, crushed
- 500 g (1.1 lbs) lean minced beef
- 500 g (1.1 lbs) minced pork
- 2 x 400 g cans chopped tomatoes
- 3 tablespoons tomato purée
- 150 ml (1/4 pint) red wine
- 300 ml (1/2 pint) beef stock
- 2 teaspoons dried thyme (or 1 tbsp fresh)
- 2 bay leaves
- 1 teaspoon granulated sugar
- Salt and freshly ground black pepper
- 4 tablespoons double cream (Mary’s secret ingredient)
- Fresh basil leaves, for garnish
How To Make Mary Berry Bolognese Ragu Recipe
- Sauté the soffritto: Heat the olive oil in a large, heavy-based saucepan or flame-proof casserole dish over medium heat. Add the finely chopped onions, celery, and carrots. Cook gently for about 10 minutes, stirring occasionally, until the vegetables are soft and translucent. Add the crushed garlic and cook for another minute until fragrant.
- Brown the meats: Increase the heat to medium-high. Add the minced beef and minced pork to the pan. Use a wooden spoon to break up the meat thoroughly. Cook until the meat has browned all over. Mary suggests using a mix of beef and pork for a more authentic, tender Italian flavor. If there is a lot of excess fat in the pan, carefully spoon it out and discard it.
- Deglaze and simmer: Pour in the red wine and let it bubble for 2 to 3 minutes, scraping the bottom of the pan to release any caramelized bits of meat. Stir in the chopped tomatoes, tomato purée, beef stock, thyme, bay leaves, and sugar. The sugar helps balance the acidity of the tomatoes. Season well with salt and black pepper.
- Slow cook to perfection: Bring the ragu to a gentle boil, then reduce the heat to very low. Cover with a tight-fitting lid and simmer gently for about 1 to 1.5 hours. Alternatively, Mary often recommends cooking this in a preheated oven at 160°C (140°C fan) for the same amount of time. The meat should be completely tender and the sauce should be thick and rich.
- The creamy finish: Once the ragu is cooked, remove the bay leaves. Stir in the double cream. This is Mary Berry’s signature touch—it softens the acidity of the tomatoes and creates a luxurious, velvety texture that clings perfectly to pasta.
- Serve and garnish: Taste and adjust the seasoning one last time. Serve the ragu over hot, cooked pasta and garnish with fresh basil leaves and a mountain of grated Parmesan cheese.
Recipe Tips
- The Meat Blend: Using half beef and half pork mince provides a much lighter, more tender texture than using 100% beef. The pork adds a subtle sweetness and fat content that is traditional in a true Bolognese.
- Double Cream Secret: Don’t skip the cream! It might seem unusual for a meat sauce, but it provides a “mellow” finish that makes this ragu stand out from standard versions.
- Finely Diced Veg: Make sure your carrots and celery are diced very small. They should melt into the sauce during the long simmer, providing flavor and thickness without being chunky.
- Oven vs. Hob: While the hob works perfectly, slow-cooking in the oven provides a more even heat that prevents the bottom from catching and results in a more concentrated flavor.
What To Serve With Mary Berry Bolognese Ragu Recipe?
This Mary Berry Bolognese Ragu Recipe is a rich, savory meal that needs a fresh or bready pairing! Spaghetti or Pappardelle is the quintessential choice for catching all that silky sauce. For a more indulgent dinner, a side of Homemade Garlic Dough Balls adds a lovely buttery crunch that pairs perfectly with the slow-cooked meat! A Rocket and Parmesan Salad or a glass of Chilled Chianti pairs wonderfully with the tomato and thyme notes.
How To Store Mary Berry Bolognese Ragu Recipe
- Refrigerate: Store leftovers in an airtight container for up to 3 days. Like most stews, the flavor actually improves the next day.
- Reheat: Warm gently in a saucepan over medium-low heat. You may need to add a splash of water or extra stock to loosen the sauce as it will thicken when cold.
- Freezing: This ragu freezes exceptionally well for up to 3 months. Thaw completely in the fridge before reheating. It is best to freeze the ragu before adding the cream if you are making a large batch for the freezer, then add the cream fresh upon reheating.
Mary Berry Bolognese Ragu Recipe Nutrition Facts
- Calories: 410 kcal (per serving, sauce only)
- Total Fat: 28 g
- Saturated Fat: 12 g
- Cholesterol: 95 mg
- Sodium: 620 mg
- Total Carbohydrates: 12 g
- Protein: 32 g
- Fiber: 3 g
Nutrition information is estimated and may vary based on meat leanness.
FAQs
Yes. After browning the meat and sautéing the vegetables on the hob, transfer everything to a slow cooker and cook on Low for 6 to 8 hours. Stir in the cream right before serving.
You can simply replace the red wine with an equal amount of extra beef stock and a tablespoon of balsamic vinegar for a similar depth of flavor.
This usually happens if the heat is too high after the cream is added. Always stir in the cream off the heat or over a very low flame to keep the sauce stable.
Try More Recipes:
- Mary Berry Chicken Pasta Bake Recipe
- Mary Berry Chicken Pasta Bake Recipe
- Mary Berry Minestrone Soup Recipe
Mary Berry Bolognese Ragu Recipe
Description
A rich, slow-cooked Italian meat sauce featuring a blend of beef and pork, finished with Mary’s signature double cream.
Ingredients
Instructions
- Sauté onions, carrots, celery, and garlic in oil until soft.
- Brown the beef and pork; drain any excess fat.
- Stir in wine, tomatoes, purée, stock, herbs, and sugar.
- Simmer gently on the hob or in the oven at 160 C for 1-1.5 hours.
- Stir in the double cream until the sauce is velvety.
- Remove bay leaves and serve hot with pasta.
Notes
- The pork mince adds a necessary tenderness to the sauce.
- Adding the cream at the end is the secret to a professional finish.
- This sauce is also the perfect base for a Mary Berry Lasagne.
