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Mary Berry Bolognese Sauce

Mary Berry Bolognese Sauce
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Mary Berry Bolognese Sauce is a British-style adaptation of the traditional Italian ragù. While authentic Italian versions cook for several hours and may include milk or pancetta, this version keeps things straightforward and accessible. It combines browned minced beef with a tomato-based sauce, softened vegetables, and gentle seasoning to create a hearty, versatile dish. The result is rich without being heavy and flavourful without overpowering spice.

Ingredients

  • Minced beef – 500g

  • Onion – 1 large, finely chopped

  • Garlic cloves – 2, minced

  • Carrot – 1 medium, finely diced

  • Celery stick – 1, finely chopped

  • Olive oil – 2 tablespoons

  • Tomato purée – 2 tablespoons

  • Chopped tomatoes (tinned) – 400g

  • Beef stock – 150ml

  • Dried oregano – 1 teaspoon

  • Bay leaf – 1

  • Salt – 1 teaspoon (adjust to taste)

  • Black pepper – ½ teaspoon

Instructions

  • Heat the base – Warm olive oil in a large pan over medium heat.

  • Soften vegetables – Add onion, carrot, and celery. Cook gently for 8–10 minutes until softened but not browned.

  • Add garlic – Stir in minced garlic and cook for 1 minute until fragrant.

  • Brown the beef – Add minced beef and cook, breaking it apart with a spoon, until browned evenly.

  • Stir in tomato purée – Cook for 2 minutes to deepen flavour.

  • Build the sauce – Add chopped tomatoes, beef stock, oregano, bay leaf, salt, and pepper.

  • Simmer slowly – Reduce heat and simmer uncovered for 30–40 minutes, stirring occasionally.

  • Adjust seasoning – Remove bay leaf and taste before serving.

Find it online: https://maryberrycooks.co.uk/mary-berry-bolognese-sauce/