Mary Berry Pasta Sauce Recipe – Simple, Rich, and Family-Approved

I’ll admit, I used to rely on supermarket jars whenever pasta night rolled around. Quick, yes — but always too sweet or oddly artificial. The first time I tried Mary Berry’s pasta sauce recipe at home, I nearly gave up halfway because my onions caught on the bottom of the pan (rookie mistake: heat was too high).

Second attempt? I slowed down, let the onions soften properly, and used the better-quality tinned tomatoes I had lurking in the cupboard. The difference was night and day — rich, balanced, and the kind of sauce you want to mop up with bread. This is now my go-to base for everything from spaghetti to lasagna. Let me walk you through what makes it so dependable.

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The Secret Behind This Bake

Most tomato sauces taste flat because they’re rushed or too acidic. This one works beautifully because:

• The onion and garlic are softened gently — it builds a proper flavor base.
• Tomato purée adds depth — without needing hours of cooking.
• A pinch of sugar — not always necessary, but I learned it saves the sauce if your tomatoes are sharp.
• It’s versatile — creamy, chunky, spicy… you can take it anywhere.

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Ingredients + Why They Matter

• Olive Oil (2 tbsp) – A mellow, fruity base. Too little oil and the sauce feels thin.
• Onion (1 medium, finely chopped) – Adds sweetness. Once, I rushed this step and the sauce tasted harsh.
• Garlic (2 cloves, minced) – Classic punch. Burn it and the whole pot’s ruined.
• Tinned Chopped Tomatoes (2 x 400g cans) – The star. San Marzano work best if you can get them.
• Tomato Purée (1 tbsp) – Concentrated richness. Don’t skip it.
• Dried Mixed Herbs or Basil (1 tsp) – A little goes far; too much and it tastes dusty.
• Salt & Black Pepper – Balances everything.
• Sugar (½ tsp, optional) – Softens acidity in cheaper tins.
• Optional: Double Cream (2–3 tbsp) – Transforms it into a velvety, kid-friendly sauce.

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Ingredient Swaps That Hold Up

• Herbs – Swap basil for oregano or thyme. Fresh basil stirred in at the end is dreamy.
• Cream-free – Leave it out for a classic, sharper tomato sauce.
• Veg boost – Add grated carrot or celery while sautéing the onion.
• Spicy twist – A pinch of chili flakes with the garlic turns it into arrabbiata.
• Wine lovers – A splash of red wine while the tomatoes go in deepens the flavor.

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Mistakes I’ve Made (And How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Sauce too sharp	Using acidic tinned tomatoes	Add sugar or simmer longer
Garlic turned bitter	Pan was too hot	Lower heat, add garlic after onion
Sauce too watery	Didn’t simmer long enough	Cook uncovered for 20 mins+

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How to Make Mary Berry’s Pasta Sauce Recipe

1. Sauté the onion – Heat olive oil, cook onion gently for 5–6 minutes until translucent.
2. Add garlic – Stir for 1 minute, keeping heat low so it doesn’t burn.
3. Build the sauce – Stir in chopped tomatoes, tomato purée, herbs, salt, pepper, and sugar if using.
4. Simmer – Reduce heat, cook uncovered for 15–20 minutes, stirring now and then. Sauce should thicken.
5. Blend (optional) – For a smooth sauce, blitz with a stick blender. Leave chunky if you like rustic.
6. Creamy version – Stir in cream at the very end, heat through gently.
7. Serve or store – Toss with pasta, layer into lasagna, or let cool and freeze.

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Tips From My Kitchen

• Always cook the onion slower than you think — it sets up the whole flavor.
• I make a double batch and freeze in portioned containers for quick midweek dinners.
• If using fresh basil, add it after cooking, not during.
• A splash of the pasta cooking water helps the sauce cling better.

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Storage + Serving

• Fridge: Keeps 3 days in a sealed container.
• Freezer: Up to 3 months. Freeze flat in bags to save space.
• Reheat: Gently on the hob with a splash of water.
• Serve with: Spaghetti, penne, lasagna layers, or even over grilled chicken.

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FAQs

Q: Can I make Mary Berry pasta sauce in advance?
Yes, it actually tastes better the next day once the flavors settle.

Q: Can I use fresh tomatoes instead of tinned?
Yes, but blanch and peel them first. Choose ripe plum tomatoes for best results.

Q: Is this pasta sauce vegan?
Yes — just skip the cream or use a dairy-free substitute.

Q: Can I add meat to this sauce?
Absolutely. Brown minced beef, pork, or turkey before adding the tomatoes for a bolognese-style sauce.

Q: How do I make it thicker?
Simmer longer uncovered, or stir in an extra spoon of tomato purée.

Q: Can I use it for pizza?
Yes, just simmer it down a little more to reduce the water content.

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Similar Recipes You May Like

• Mary Berry Green Peppercorn Sauce Recipe
• Mary Berry Marie Rose Sauce Recipe
• Mary Berry Tomato Sauce Recipe

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