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:
- 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.
- Add flavourings: Stir in the flour, garlic, and tomato purée, cooking for another minute.
- 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.
- 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.
- Coat the spaghetti: Return the drained spaghetti to the pan, add the remaining 1 tbsp of olive oil, and toss to coat.
- 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: