Mary Berry Spaghetti Bolognese

This Mary Berry classic spaghetti Bolognese is rich, hearty, and packed with flavour. The slow-cooked beef sauce is made with red wine, beef stock, and a touch of redcurrant jelly for extra depth.

Serve it over perfectly cooked spaghetti with a sprinkle of Parmesan for a comforting meal the whole family will love.

Ingredients Needed:

• 3 tbsp olive oil
• 500 g (1 lb) minced beef
• 1 large onion, finely chopped
• 2 celery stalks, sliced
• 1 tbsp plain flour
• 2 garlic cloves, crushed
• 90 g (3 oz) tomato purée
• 150 ml (1/4 pint) beef stock
• 150 ml (1/4 pint) red wine
• 1 x 400 g can chopped tomatoes
• 1 tbsp redcurrant jelly
• Salt and black pepper
• 500 g (1 lb) spaghetti
• Grated Parmesan cheese, to serve

How To Make Spaghetti Bolognese:

1. Cook the beef and vegetables: Heat 2 tbsp of olive oil in a large pan over medium heat. Add the minced beef, onion, and celery, and cook for 5 minutes, stirring, until the beef is browned.
2. Add flavourings: Stir in the flour, garlic, and tomato purée, cooking for another minute.
3. Make the Bolognese sauce: Pour in the beef stock and red wine, then add the chopped tomatoes and redcurrant jelly. Season with salt and black pepper. Bring to a boil while stirring, then reduce the heat. Partially cover and let it simmer gently for about 1 hour, stirring occasionally.
4. Cook the spaghetti: While the sauce is simmering, cook the spaghetti in a large pot of salted boiling water for 8–10 minutes until tender. Drain well.
5. Coat the spaghetti: Return the drained spaghetti to the pan, add the remaining 1 tbsp of olive oil, and toss to coat.
6. Serve: Divide the spaghetti between warm plates, spoon over the Bolognese sauce, and sprinkle with grated Parmesan. Serve with extra Parmesan on the side.

Recipe Tips

• For extra richness: Let the sauce simmer for a bit longer to enhance the flavour.
• Wine alternative: If you prefer not to use red wine, swap it for extra beef stock.
• Make it ahead: The sauce tastes even better the next day, making it perfect for meal prep.

How To Store & Reheat Leftovers

In the fridge: Store leftover Bolognese sauce in an airtight container for up to 3 days.

In the freezer: Freeze the sauce in a sealed container for up to 3 months. Defrost in the fridge overnight before reheating.

Reheating: Warm the sauce in a pan over low heat, stirring occasionally, or microwave it in short bursts, stirring in between. Simply cook fresh spaghetti, mix with the heated sauce, and serve.

Try More Recipes:

• Mary Berry Saturday Night Pasta
• Mary Berry Spaghetti Carbonara
• Mary Berry Spaghetti Alle Vongole