Mary Berry Spaghetti Bolognese

I always thought I knew how to make Bolognese—brown the mince, chuck in a jar of sauce, done. But once I tried Mary’s version, I realised I’d been shortchanging myself for years. This isn’t just spag bol. It’s the kind of Bolognese that feels like a proper meal. Rich, layered, a bit posh with its redcurrant jelly and wine—but still simple enough for a Tuesday night.

First go? I forgot the flour. Didn’t seem like a big deal… until my sauce ended up thin and watery. Lesson learned. That spoonful of flour? It thickens everything just enough to hug the pasta properly. Now it’s a regular in my kitchen—and I always double it, because it’s even better the next day.

Why This One Works So Well

It’s all in the slow simmer and that little hit of redcurrant jelly. Most Bolognese recipes rely on sugar to balance acidity from tomatoes, but Mary sneaks in something smarter—jelly. It melts down into the sauce, adding depth and sweetness without shouting about it. And the flour thickens the base early, giving the sauce body from the start so it clings beautifully to the spaghetti.

INGREDIENTS + WHY THEY MATTER

• Olive Oil (3 tbsp) – Two for cooking, one for finishing. I tested with butter too—lovely, but heavier.
• Minced Beef (500g) – Go for 10–15% fat for the best flavour. Extra-lean turned out dry.
• Onion + Celery – Adds base flavour and natural sweetness. Don’t skip the celery—it balances the richness.
• Plain Flour (1 tbsp) – This is the secret to a thick, silky sauce. Tried skipping it once—not again.
• Garlic (2 cloves) – Adds depth. Crush, don’t slice—you want it to melt into the sauce.
• Tomato Purée (90g) – A whole tube. Gives the sauce colour, tang, and intensity.
• Beef Stock (150ml) – Better than just water. I use a good-quality cube or homemade if I’ve got it frozen.
• Red Wine (150ml) – Adds richness. I’ve subbed with beef stock when cooking for kids—still great.
• Chopped Tomatoes (400g tin) – Keep it simple. I’ve used passata in a pinch—works fine, but slightly thinner.
• Redcurrant Jelly (1 tbsp) – Don’t leave it out. Balances everything. Cranberry jelly works in a pinch.
• Spaghetti (500g) – Cooked until just tender. I finish it in the sauce for best results.
• Parmesan – For serving. I grate extra and keep it on the table. Always.

Making It Yours (Without Ruining It)

• No Wine? Use extra beef stock + a splash of balsamic vinegar.
• Veggie Version: Swap beef for finely chopped mushrooms, lentils, and a dash of soy sauce.
• Slow Cooker Adaptation: Brown meat and veg first, then transfer to slow cooker with rest of sauce. Cook on low 6–8 hours.
• Spaghetti Swap: Tagliatelle or rigatoni both work beautifully if you’ve run out.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Watery sauce	Forgot the flour	Always stir in flour before liquids
Flavour too sharp	No jelly or simmered too little	Add redcurrant jelly and give it time
Beef dry and chewy	Used extra-lean mince	Use 10–15% fat beef or stir in a bit of oil
Pasta bland	Didn’t salt water or coat with oil	Salt pasta water well and toss in olive oil

HOW TO MAKE MARY BERRY’S SPAGHETTI BOLOGNESE

1. Brown the Beef + Veg – Heat 2 tbsp oil in a large pan. Add beef, onion, and celery. Cook 5 mins, stirring, until browned.
2. Add Depth – Stir in flour, garlic, and tomato purée. Cook 1 minute more—this helps cook off the raw flavour.
3. Build the Sauce – Pour in wine and stock, then add tomatoes and redcurrant jelly. Season with salt and pepper.
4. Simmer Gently – Bring to a boil, then reduce heat and partially cover. Simmer 1 hour, stirring occasionally.
5. Cook Pasta – Boil spaghetti in salted water until tender. Drain well.
6. Finish + Serve – Return pasta to the pan, toss with 1 tbsp olive oil. Divide onto plates, top with Bolognese, and scatter with Parmesan.

TIPS FROM MY KITCHEN

• I cook the spaghetti a minute less and finish it in the sauce for that perfect cling.
• Leftover Bolognese makes an amazing lasagne base—double up and freeze half.
• Add a splash of pasta water to the sauce if it thickens too much while waiting.
• If you want to hide extra veg, finely grate in a carrot—it vanishes into the sauce but adds sweetness.

STORAGE + REHEATING

• Fridge: Store sauce in an airtight container up to 3 days.
• Freezer: Freeze cooled sauce in portions for up to 3 months.
• Reheating: Simmer gently in a saucepan until hot. Add a splash of water if needed. Cook fresh pasta and serve.

FREQUENTLY ASKED QUESTIONS

Q: Can I use pork mince instead of beef?
A: Absolutely! Or even do a half-beef, half-pork mix for extra flavour.

Q: What if I don’t have redcurrant jelly?
A: Use a spoon of cranberry jelly or a tiny pinch of sugar + vinegar.

Q: Can I make it in advance?
A: Yes—and it’s better the next day. The flavours deepen overnight.

Q: Is this an authentic Italian Bolognese?
A: It’s a British-style version—more tomato-forward. Classic ragù uses milk and less tomato. Both are brilliant in their own way.

Q: Can I serve this with cheese other than Parmesan?
A: Grana Padano or Pecorino works beautifully. Even a bit of mature Cheddar if you’re feeling rebellious.

Try More Recipes:

• Mary Berry Pea and Pesto Spaghetti
• Mary Berry Spaghetti Carbonara
• Mary Berry Spaghetti Alle Vongole