Mary Berry Spaghetti Bolognese with Red Currant Jelly

This homemade spaghetti bolognese with red currant jelly is a real treat for pasta nights and so easy to make! Just let the slow-simmered ingredients work their magic to create a glossy, sophisticated depth of flavor. Make it once and you’ll never go back to standard meat sauce again! It is best served modestly in a nest of spaghetti with a snowy drift of Parmesan, or as a centerpiece for friends alongside buttery garlic bread and a sharp rocket salad.

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Mary Berry Spaghetti Bolognese Recipe Ingredients

2 tablespoons olive oil
2 medium onions, finely chopped
2 large carrots, finely diced
2 celery sticks, finely diced
2 cloves garlic, crushed
500 g (1.1 lbs) lean minced beef
500 g (1.1 lbs) minced pork
2 tablespoons tomato purée
1 tablespoon red currant jelly (Mary’s secret ingredient)
1 tablespoon Worcestershire sauce
2 x 400 g cans chopped tomatoes
150 ml red wine (or beef stock)
2 teaspoons dried oregano or thyme
2 bay leaves
Salt and freshly ground black pepper
500 g spaghetti
Fresh Parmesan cheese, for serving

Mary Berry Spaghetti Bolognese with Red Currant Jelly

How To Make Mary Berry Spaghetti Bolognese Recipe

The Soffritto Base: Heat the olive oil in a large, heavy-based pan or casserole over a medium heat. Add the finely chopped onions, carrots, and celery. Sauté gently for about 10 minutes until the vegetables have softened and the onions are translucent. Add the crushed garlic and cook for a further 60 seconds until fragrant.
Browning the Meats: Increase the heat to medium-high. Add the minced beef and minced pork to the pan. Use a wooden spoon to break the meat into fine pieces as it browns. Mary recommends a blend of beef and pork for a more tender texture and balanced flavor. Drain off any excess fat from the pan once the meat is browned.
The Secret Addition: Stir in the tomato purée and the red currant jelly. The jelly is the crucial component here; it melts into the meat, adding a rich, glossy sheen and a subtle sweetness that cuts through the acidity of the tomatoes. Add the Worcestershire sauce, dried herbs, and bay leaves.
The Long Simmer: Pour in the chopped tomatoes and the red wine. If you prefer not to use wine, substitute with an equal amount of beef stock. Bring the mixture to a gentle boil, then reduce the heat to a very low simmer. Cover with a lid and cook for at least 1 hour, though 1.5 hours is even better to allow the meat to become completely tender and the sauce to thicken beautifully.
Prepare the Pasta: While the ragu is reaching its peak, bring a large pot of salted water to a rolling boil. Cook the spaghetti according to the package instructions until “al dente.” Drain well, reserving a small cup of the pasta water to loosen the sauce if needed.
The Final Toss: Remove the bay leaves from the ragu. Taste and adjust the salt and pepper. Toss the cooked spaghetti with the sauce, adding a splash of the reserved pasta water if you want a silkier consistency. Serve immediately with a generous grating of fresh Parmesan.

Recipe Tips

The Jelly Balance: One tablespoon of red currant jelly is usually perfect, but if you prefer a less sweet sauce, start with two teaspoons and taste as it simmers.
Finely Diced Veg: The carrots and celery should be diced as finely as possible so they almost “disappear” into the sauce, providing depth and body without large chunks.
The Beef/Pork Ratio: A 50/50 split between beef and pork is Mary Berry’s preferred ratio for the most tender Bolognese. Pork mince is typically softer and higher in fat, which prevents the sauce from becoming too “meaty” or dry.
Resting the Sauce: If you have the time, let the sauce sit for 10 minutes off the heat before serving. This allows the oils and juices to settle and fully coat the meat.

What To Serve With Mary Berry Spaghetti Bolognese?

This Mary Berry Spaghetti Bolognese Recipe is a rich, savory meal that needs a fresh or bready pairing! Buttery Garlic Bread is the quintessential choice for scooping up the remaining sauce. For a balanced dinner, a Zesty Rocket and Parmesan Salad adds a lovely peppery bite that pairs perfectly with the sweet red currant notes! A side of Steamed Green Beans or a glass of Chilled Chianti pairs wonderfully with the tomato and oregano flavors.

How To Store Mary Berry Spaghetti Bolognese

Refrigerate: Store the sauce in an airtight container for up to 3 days. The flavor only deepens and improves with a night in the fridge.
Reheat: Warm gently on the stovetop over a low heat. If the sauce has thickened too much, add a splash of water or stock to loosen it up.
Freezing: This ragu freezes perfectly for up to 3 months. Thaw completely in the refrigerator before reheating. It’s best to freeze the sauce alone and cook fresh pasta when you are ready to serve.

Mary Berry Spaghetti Bolognese Nutrition Facts

Calories: 430 kcal (per serving, sauce only)
Total Fat: 22 g
Saturated Fat: 8 g
Cholesterol: 85 mg
Sodium: 580 mg
Total Carbohydrates: 15 g
Sugar: 9 g
Protein: 34 g
Fiber: 3 g

Nutrition information is estimated and may vary based on ingredient brands.

FAQs

Can I use a different jelly?

If you cannot find red currant jelly, a seedless raspberry jam or even a tablespoon of honey can provide a similar balance of sweetness, though red currant is the most traditional for this flavor profile.

Is the wine necessary?

The wine adds a deep, acidic layer that helps break down the meat fibers, but it is not essential. A good quality beef stock will still result in a delicious ragu.

Can I make this in an oven?

Absolutely. After browning the meat and adding all ingredients, place the covered casserole in a preheated oven at 150°C (300°F) for 1.5 to 2 hours for an even more concentrated flavor.

Try More Recipes:

Mary Berry Chicken Pasta Bake Recipe
Mary Berry Chicken Pasta Bake Recipe
Mary Berry Spaghetti Bolognese Recipe