The Mary Berry Spaghetti Bolognese is a classic and comforting Italian-inspired dish. This version is simple yet packed with rich flavors, combining minced beef, vegetables, tomatoes, and a touch of red wine. It’s an easy and satisfying meal, perfect for a family dinner or a quick weeknight treat.
Mary Berry Spaghetti Bolognese
Mary Berry’s Spaghetti Bolognese is a traditional meat sauce made from minced beef, onions, carrots, and celery, slow-cooked in a tomato-based sauce. It’s served over spaghetti for a classic combination that everyone will love. The inclusion of red wine adds depth to the flavor, making it a deliciously rich and hearty meal.
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Why You Should Try This Recipe
- Classic Comfort Food: A well-loved family favorite, perfect for a cozy meal.
- Simple and Flavorful: Uses basic ingredients, yet the flavor is rich and satisfying.
- Great for Leftovers: The sauce tastes even better the next day, and it’s perfect for meal prep.
- Freezes Well: Make a big batch and freeze it for future meals.
- Versatile: You can use this Bolognese sauce in other dishes like lasagna or baked pasta.
Ingredients Needed to Make Mary Berry Spaghetti Bolognese
- Minced beef: 500g, for the rich meat base.
- Onion: 1 large, finely chopped.
- Carrots: 2 medium, finely chopped.
- Celery: 2 stalks, finely chopped.
- Garlic: 2 cloves, minced.
- Canned chopped tomatoes: 400g, for the tomato base.
- Tomato purée: 2 tablespoons, to deepen the tomato flavor.
- Red wine: 150ml, for extra richness (optional).
- Beef stock: 150ml, to create a rich sauce.
- Worcestershire sauce: 1 tablespoon, for a tangy kick.
- Olive oil: 2 tablespoons, for frying.
- Salt and pepper: To taste.
- Bay leaves 2, to add flavor.
- Thyme: 1 teaspoon, dried or fresh.
- Spaghetti: 400g, to serve with the sauce.
- Parmesan cheese: Grated, for serving.
Equipment
- Large frying pan or skillet: To cook the Bolognese sauce.
- Saucepan: For boiling the spaghetti.
- Colander: To drain the pasta.
- Wooden spoon: For stirring the sauce.
Instructions to Prepare Mary Berry Spaghetti Bolognese
1. Prepare the Meat and Vegetables
- Cook the Minced Beef: Heat the olive oil in a large frying pan over medium heat. Add the minced beef and cook until browned all over. Remove the beef from the pan and set aside.
- Cook the Vegetables: In the same pan, add the chopped onion, carrots, and celery. Sauté for about 5 minutes, until softened. Add the minced garlic and cook for another minute.
2. Build the Sauce
- Add the Tomato Purée and Wine: Stir in the tomato purée and cook for 1-2 minutes. Pour in the red wine (if using) and simmer for 3-4 minutes, allowing the wine to reduce.
- Add Tomatoes and Stock: Return the browned beef to the pan and add the canned tomatoes, beef stock, Worcestershire sauce, bay leaves, and thyme. Stir well and bring the sauce to a simmer.
3. Simmer the Bolognese
- Cook the Sauce: Reduce the heat to low, cover the pan, and let the sauce simmer for 30-45 minutes. Stir occasionally to prevent sticking, and add more stock or water if the sauce becomes too thick.
- Season: Taste and adjust the seasoning with salt and pepper. Remove the bay leaves before serving.
4. Cook the Spaghetti
- Boil the Spaghetti: While the sauce is simmering, cook the spaghetti in a large pot of salted boiling water according to the package instructions until al dente. Drain the spaghetti using a colander.
5. Serve the Spaghetti Bolognese
- Combine the Pasta and Sauce: Toss the cooked spaghetti with the Bolognese sauce, ensuring the pasta is well-coated.
- Serve: Divide the spaghetti into bowls, top with grated Parmesan, and enjoy.
What Goes Well With Mary Berry Spaghetti Bolognese
- Garlic bread: Serve with crusty garlic bread for a perfect combination.
- Salad: A fresh green salad with a tangy vinaigrette complements the richness of the Bolognese sauce.
- Roasted vegetables: Pair with roasted vegetables for a complete meal.
- Grated Parmesan: Add extra Parmesan for a savory, cheesy finish.
Expert Tips for Making the Best Mary Berry Spaghetti Bolognese
- Slow simmer for depth: Let the sauce simmer gently to develop deeper flavors. The longer it cooks, the richer it will taste.
- Use good quality beef: Opt for a mix of lean and fatty minced beef for a balance of flavor and texture.
- Add milk for creaminess: Stir in a splash of milk or cream at the end for a smoother, creamier sauce.
- Make ahead: The sauce tastes even better the next day. You can make it in advance and reheat before serving.
Easy Variations of Mary Berry Spaghetti Bolognese
- Vegetarian version: Replace the beef with lentils or plant-based mince for a meat-free alternative.
- Spicy Bolognese: Add red pepper flakes or chili powder for a touch of heat.
- Mushroom Bolognese: Add chopped mushrooms to the sauce for an earthy, rich flavor.
- Bolognese lasagna: Use this sauce to make a lasagna by layering it with pasta sheets and béchamel sauce.
Best Practices to Store Mary Berry, Spaghetti Bolognese
- Refrigeration: Store leftover Bolognese sauce in an airtight container in the fridge for up to 3 days.
- Freezing: Bolognese sauce freezes well. Let it cool completely before transferring it to a freezer-safe container. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Best Practices to Reheat Mary Berry Spaghetti Bolognese
- Stovetop: Reheat the sauce in a saucepan over low heat, adding a splash of water or stock if it’s too thick.
- Microwave: For individual portions, microwave on medium heat for 1-2 minutes, stirring halfway through.
How Can I Make Mary Berry Spaghetti Bolognese Healthier?
- Use lean beef: Opt for lean minced beef or ground turkey to reduce the fat content.
- Increase vegetables: Add more vegetables like bell peppers, zucchini, or spinach to increase fiber and nutrients.
- Whole wheat spaghetti: Use whole wheat spaghetti for added fiber.
- Reduce the salt: Use low-sodium beef stock and limit the amount of added salt.
Nutrition Value (per serving)
- Calories: 480 kcal
- Protein: 30g
- Fat: 20g
- Carbohydrates: 50g
- Sugar: 8g
- Fiber: 6g
FAQs
Can I freeze Mary Berry’s Bolognese sauce?
Yes, you can freeze Mary Berry’s Bolognese sauce. Let the sauce cool completely, then transfer it to an airtight container or freezer bag. It can be frozen for up to 3 months. Thaw in the fridge overnight before reheating on the stovetop.
How do I thicken Bolognese sauce?
To thicken Bolognese sauce, simmer it uncovered for longer to let excess liquid evaporate. You can also add a spoonful of tomato purée or mix in a slurry of flour and water to thicken the sauce.
Can I make Bolognese without wine?
Yes, you can make Bolognese without wine. Simply omit the wine and replace it with extra beef stock or water for added moisture without compromising the flavor.
How long does Bolognese sauce last in the fridge?
Bolognese sauce will last for up to 3 days when stored in an airtight container in the fridge. Reheat thoroughly before serving, adding a little water or stock if needed to loosen the sauce.
Final Words
The Mary Berry Spaghetti Bolognese is a comforting and flavorful dish perfect for family dinners or entertaining guests. With its rich, slow-cooked meat sauce and tender spaghetti, it’s sure to become a favorite in your home. Serve it with a sprinkle of Parmesan and a side of garlic bread for the ultimate comfort food experience!
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Mary Berry Spaghetti Bolognese Recipe
- Cook Time: 45
- Total Time: 45 minutes
- Yield: 6
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Description
Mary Berry’s Spaghetti Bolognese is a traditional meat sauce made from minced beef, onions, carrots, and celery, slow-cooked in a tomato-based sauce. It’s served over spaghetti for a classic combination that everyone will love. The inclusion of red wine adds depth to the flavor, making it a deliciously rich and hearty meal.
Ingredients
- Minced beef: 500g, for the rich meat base.
- Onion: 1 large, finely chopped.
- Carrots: 2 medium, finely chopped.
- Celery: 2 stalks, finely chopped.
- Garlic: 2 cloves, minced.
- Canned chopped tomatoes: 400g, for the tomato base.
- Tomato purée: 2 tablespoons, to deepen the tomato flavor.
- Red wine: 150ml, for extra richness (optional).
- Beef stock: 150ml, to create a rich sauce.
- Worcestershire sauce: 1 tablespoon, for a tangy kick.
- Olive oil: 2 tablespoons, for frying.
- Salt and pepper: To taste.
- Bay leaves 2, to add flavor.
- Thyme: 1 teaspoon, dried or fresh.
- Spaghetti: 400g, to serve with the sauce.
- Parmesan cheese: Grated, for serving.
Instructions
1. Prepare the Meat and Vegetables
- Cook the Minced Beef: Heat the olive oil in a large frying pan over medium heat. Add the minced beef and cook until browned all over. Remove the beef from the pan and set aside.
- Cook the Vegetables: In the same pan, add the chopped onion, carrots, and celery. Sauté for about 5 minutes, until softened. Add the minced garlic and cook for another minute.
2. Build the Sauce
- Add the Tomato Purée and Wine: Stir in the tomato purée and cook for 1-2 minutes. Pour in the red wine (if using) and simmer for 3-4 minutes, allowing the wine to reduce.
- Add Tomatoes and Stock: Return the browned beef to the pan and add the canned tomatoes, beef stock, Worcestershire sauce, bay leaves, and thyme. Stir well and bring the sauce to a simmer.
3. Simmer the Bolognese
- Cook the Sauce: Reduce the heat to low, cover the pan, and let the sauce simmer for 30-45 minutes. Stir occasionally to prevent sticking, and add more stock or water if the sauce becomes too thick.
- Season: Taste and adjust the seasoning with salt and pepper. Remove the bay leaves before serving.
4. Cook the Spaghetti
- Boil the Spaghetti: While the sauce is simmering, cook the spaghetti in a large pot of salted boiling water according to the package instructions until al dente. Drain the spaghetti using a colander.
5. Serve the Spaghetti Bolognese
- Combine the Pasta and Sauce: Toss the cooked spaghetti with the Bolognese sauce, ensuring the pasta is well-coated.
- Serve: Divide the spaghetti into bowls, top with grated Parmesan, and enjoy.
