Name: Mary Berry Spaghetti Bolognese Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Ingredients: 1 tbsp olive oil; 1 medium onion, finely chopped; 2 garlic cloves, crushed; 1 medium carrot, finely diced; 1 celery stick, finely diced; 500g beef mince, 5% fat; 2 tbsp tomato purée; 400g tin chopped tomatoes; 150ml beef stock; 100ml red wine, optional; 1 tsp dried oregano; 1 bay leaf; salt and freshly ground black pepper; 350g dried spaghetti; 1 tbsp olive oil; salt, for the pasta water; 40g parmesan, finely grated; small handful fresh basil leaves, torn

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This Mary Berry spaghetti bolognese recipe brings together a deep, savoury meat sauce, slow-simmered until rich and glossy, tossed through tender strands of spaghetti with a light dusting of parmesan on top.

This version keeps things straightforward, built on a handful of store-cupboard staples and a gentle simmer that lets the flavours settle properly. It suits a relaxed midweek supper just as easily as a casual dinner with friends. From start to finish, it is ready in around 1 hour 15 minutes.

Ingredients

For the sauce

1 tbsp olive oil
1 medium onion, finely chopped
2 garlic cloves, crushed
1 medium carrot, finely diced
1 celery stick, finely diced
500g beef mince, 5% fat
2 tbsp tomato purée
400g tin chopped tomatoes
150ml beef stock
100ml red wine, optional
1 tsp dried oregano
1 bay leaf
Salt and freshly ground black pepper

For the spaghetti

350g dried spaghetti
1 tbsp olive oil
Salt, for the pasta water

To finish

40g parmesan, finely grated
Small handful fresh basil leaves, torn

How to Make Mary Berry Spaghetti Bolognese

Soften the vegetables: Heat the olive oil in a large, heavy-based pan and cook the onion, garlic, carrot and celery over a low heat for 8 minutes, stirring often, until soft but not coloured.
Brown the mince: Turn the heat up to medium-high, add the beef mince and cook for 6 to 8 minutes, breaking it up with a wooden spoon, until no pink remains.
Stir in the tomato purée: Add the tomato purée and cook for 1 minute, this cooks out the raw taste and deepens the colour of the sauce.
Add the liquids: Pour in the chopped tomatoes, beef stock and red wine, if using, then add the oregano and bay leaf.
Simmer the sauce: Bring to a gentle bubble, then reduce the heat to low and simmer uncovered for 40 to 45 minutes, stirring occasionally, until thickened and glossy.
Season to taste: Remove the bay leaf and season the sauce with salt and black pepper, adjusting to taste.
Cook the spaghetti: Bring a large pan of salted water to the boil and cook the spaghetti according to the packet instructions until al dente, this keeps the strands firm enough to hold the sauce well.
Drain and combine: Drain the spaghetti, reserving a small cup of the pasta water, then toss the pasta through the bolognese sauce, loosening with a splash of the reserved water if needed.
Serve: Divide between warm bowls and finish with grated parmesan and torn basil leaves.

Tips for the Best Mary Berry Spaghetti Bolognese

Why is my bolognese sauce watery?

The sauce likely needs longer over a low heat with the lid off, as this allows the liquid to reduce and the sauce to thicken properly.

Why does my sauce taste bland?

Undercooked tomato purée and insufficient seasoning are the usual causes, so fry the purée briefly before adding liquid and season again at the end of cooking.

How do I stop the mince from turning tough and stringy?

Cook the mince over a steady medium-high heat rather than a fierce one, and avoid stirring it constantly so it browns rather than stews.

Why does my sauce split or turn oily on top?

This happens when the heat is too high during simmering, so keep the sauce at a gentle, low bubble rather than a rolling boil.

How do I get a really rich, deep flavour without hours of simmering?

A splash of red wine and a full 40 minutes of low simmering builds good depth, and finely dicing the vegetables helps them melt into the sauce rather than sitting on top.

Serving Suggestions

Serve with a simple green salad dressed in olive oil and lemon
Add a scattering of extra parmesan and cracked black pepper at the table
Pair with warm garlic bread for a heartier midweek supper
Offer a glass of red wine alongside for a relaxed dinner with friends
Spoon over jacket potatoes instead of spaghetti for a change

Storage

Room temperature

Keep cooked bolognese sauce in an airtight container at room temperature for no more than 2 hours before refrigerating.

Refrigerator

Store the sauce separately from the pasta in an airtight container in the fridge for up to 3 days. Reheat gently on the hob until piping hot before tossing with freshly cooked spaghetti.

Freezing

Cool the sauce completely, then freeze in a sealed container or freezer bag for up to 3 months. Defrost overnight in the fridge and reheat thoroughly on the hob before serving.

Nutrition

Calories: 480 to 520 kcal
Carbohydrates: 55g
Protein: 32g
Fat: 15g
Saturated Fat: 5g
Sodium: 480mg

Nutrition values are estimated and may vary depending on the exact ingredients and portion sizes used.

FAQs

Can I use turkey mince instead of beef mince?

Yes, turkey mince works well as a lighter alternative, though the sauce will taste slightly milder so it helps to season a little more generously.

Can I make this bolognese ahead of time?

Yes, the sauce actually improves after a day in the fridge, as the flavours have more time to develop, making it a good option for preparing ahead.

Can I freeze this spaghetti bolognese?

The sauce freezes well for up to 3 months, though it is best to freeze it on its own and cook fresh spaghetti when you are ready to serve.

Is this recipe suitable for a gluten-free diet?

Yes, simply swap the dried spaghetti for a gluten-free pasta of your choice, the sauce itself contains no gluten.

Can I double this recipe for a larger batch?

Yes, all the quantities can be doubled easily, though it is worth simmering the sauce a little longer to allow the extra liquid to reduce.

Conclusion

This Mary Berry spaghetti bolognese recipe delivers a rich, well-balanced sauce with tender mince and a glossy finish, all built on simple, familiar ingredients. It is a reliable dish for busy evenings, and the sauce keeps well for planning meals ahead. This recipe serves 4.

Give it a try this week and let us know in the comments how it turned out, or share it with a friend who loves a comforting bowl of pasta. If you enjoyed this, you might also like the mary berry meringue recipe for a sweet finish to your meal.