Robust red wine and sweet sautéed carrots elevate this Mary Berry spaghetti bolognese to a family favorite you’ll always want at the heart of your Sunday dinner table. It’s delicious with a side of buttery garlic bread, a crisp green salad, extra shavings of Parmesan cheese, a glass of medium-bodied red wine; in fact most things.
Mary Berry Spaghetti Bolognese Recipe Ingredients
- 500 g (1.1 lbs) lean minced beef
- 1 tablespoon olive oil
- 2 medium onions, finely chopped
- 2 sticks celery, finely chopped
- 2 medium carrots, finely chopped
- 2 garlic cloves, crushed
- 1 tablespoon tomato purée
- 400 g (14 oz) can chopped tomatoes
- 150 ml (1/4 pint) red wine
- 300 ml (1/2 pint) beef stock
- 2 teaspoons dried Italian herbs (or 1 teaspoon each of dried thyme and oregano)
- 2 bay leaves
- Salt and freshly ground black pepper
- 400 g (14 oz) spaghetti
- Freshly grated Parmesan cheese, for serving
How To Make Mary Berry Spaghetti Bolognese Recipe
- Sauté the mirepoix: Heat the olive oil in a large, heavy-based saucepan or a flameproof casserole dish over medium heat. Add the finely chopped onions, celery, and carrots. Sauté the vegetables for about 10 minutes, stirring occasionally, until they are soft and beginning to turn golden. Adding the vegetables early and cooking them slowly is Mary’s secret to a sweet, deep base.
- Brown the beef: Increase the heat to medium-high and add the minced beef to the pan. Break up the meat with a wooden spoon and cook until it is browned all over. If there is excessive fat in the pan, you can carefully drain it off at this stage to keep the sauce lean and flavorful.
- Infuse with aromatics: Stir in the crushed garlic and the tomato purée. Cook for about 1 to 2 minutes, allowing the purée to coat the meat and “cook out” its raw metallic edge. This step deepens the color and richness of the finished ragu.
- Deglaze and simmer: Pour in the red wine and let it bubble for a minute or two, scraping up any savory bits from the bottom of the pan. Stir in the chopped tomatoes, beef stock, Italian herbs, and bay leaves. Season generously with salt and black pepper. Bring the mixture to a boil.
- The slow cook: Cover the pan with a tight-fitting lid. You can either simmer it very gently on the stovetop for 1 to 1.5 hours, or follow Mary’s preferred method: place the covered casserole dish in a preheated oven at 160 degrees C (140 degrees C fan) for 1 to 1.5 hours. This long, slow cook ensures the meat is incredibly tender and the sauce is thick and glossy.
- Cook the pasta and serve: About 10 minutes before the sauce is ready, bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until it is al dente. Drain the pasta and toss it directly into the Bolognese sauce, or serve the sauce over individual portions of spaghetti. Remove the bay leaves before serving.
Recipe Tips
- The Oven Method: Mary Berry often recommends cooking Bolognese in the oven rather than on the hob. The consistent, all-around heat of the oven prevents the bottom from catching and creates a more even, concentrated flavor.
- Wine Choice: A dry red wine like Chianti or Merlot works best. The acidity in the wine helps balance the richness of the beef. If you prefer not to use alcohol, simply replace the wine with an equal amount of extra beef stock.
- Finely Chopped Veg: To ensure the sauce is kid-friendly and has a smooth texture, chop the onions, carrots, and celery as finely as possible. They should almost melt into the meat during the long cooking process.
- Seasoning: Don’t be afraid of black pepper! A good Bolognese relies on a savory, peppery finish to cut through the richness of the tomato and beef.
What To Serve With Mary Berry Spaghetti Bolognese Recipe?
This Mary Berry Spaghetti Bolognese Recipe is a hearty, savory meal that needs a fresh or crunchy pairing! A basket of Warm Garlic Bread is the quintessential choice for mopping up every last bit of the rich sauce. For a lighter touch, a Crisp Green Salad with a simple lemon vinaigrette adds a lovely refreshing crunch that pairs perfectly with the pasta! A side of Roasted Mediterranean Vegetables or a glass of Chilled Pinot Grigio pairs wonderfully with the tomato and herb notes.
How To Store Mary Berry Spaghetti Bolognese Recipe
- Refrigerate: Store the sauce in an airtight container for up to 3 days. Like many stews and ragus, the flavor often improves after a night in the fridge.
- Reheat: Warm the sauce gently in a saucepan over medium-low heat, adding a splash of water if it has thickened too much.
- Freezing: This sauce freezes exceptionally well for up to 3 months. Let it cool completely before transferring to freezer bags or containers. Thaw in the fridge overnight before reheating.
Mary Berry Spaghetti Bolognese Recipe Nutrition Facts
- Calories: 485 kcal (per serving, including pasta)
- Total Fat: 18 g
- Saturated Fat: 6 g
- Cholesterol: 75 mg
- Sodium: 610 mg
- Total Carbohydrates: 52 g
- Protein: 32 g
- Fiber: 4 g
Nutrition information is estimated and may vary based on ingredients used.
FAQs
Yes! A 50/50 mix of beef and pork mince is very traditional and adds a lovely sweetness and softer texture to the ragu.
If the sauce is too liquid after the cooking time, remove the lid and simmer it rapidly on the stovetop for 5 to 10 minutes to reduce and thicken the liquid.
Absolutely. Follow the steps to brown the meat and veg first (this is vital for flavor), then transfer everything to a slow cooker and cook on Low for 6 to 8 hours.
Try More Recipes:
- Mary Berry Chicken Pasta Bake Recipe
- Mary Berry Chicken Pasta Bake Recipe
- Mary Berry Minestrone Soup Recipe
Mary Berry Spaghetti Bolognese Recipe
Description
A classic, slow-cooked Italian ragu featuring a rich red wine and tomato base with tender minced beef and hidden vegetables.
Ingredients
Instructions
- Sauté onions, carrots, and celery in oil for 10 mins until soft.
- Add beef and brown, draining off excess fat.
- Stir in garlic and tomato purée; cook for 2 mins.
- Add wine, tomatoes, stock, herbs, and bay leaves.
- Cover and simmer on low or bake at 160°C for 1 to 1.5 hours.
- Boil spaghetti until al dente, toss with sauce, and serve with Parmesan.
Notes
- Slow cooking is the key to the authentic flavor and texture.
- The red wine adds a sophisticated depth that defines this Mary Berry version.
- This recipe is perfect for batch cooking and freezing.
