Mary Berry Spaghetti Bolognese Recipe

Mary Berry Spaghetti Bolognese is a comforting, family-friendly classic that brings together tender minced beef, rich tomato sauce, and warm aromatic herbs. It’s one of those dishes that fills the kitchen with incredible aroma and delivers a deep, satisfying flavour with minimal fuss.

This recipe offers a beautiful balance of sweetness, acidity, and savoury richness, making it ideal for weeknight dinners, casual gatherings, or batch-cooking for easy meals throughout the week. With a cooking time that allows flavours to develop gently, it’s a dish you’ll make again and again.

What Is Mary Berry’s Spaghetti Bolognese?

Mary Berry Spaghetti Bolognese is a simplified yet flavourful version of the Italian classic. It features browned minced beef simmered in a tomato-based sauce enriched with onions, carrots, garlic, herbs, and stock. While traditional Bolognese is slow-cooked for hours, Mary Berry’s version keeps the process practical without losing depth. The result is a thick, hearty meat sauce that coats spaghetti beautifully and delivers comfort in every bite.

• Other Popular Mary Berry Recipes

• Mary Berry Braised Red Cabbage
• Mary Berry Suet Pastry
• Mary Berry Mushroom Stroganoff

Why This Recipe is Worth Trying

• Achieves rich flavour with everyday ingredients – Perfect for home cooks of all levels.
• Ideal for batch cooking – Freezes well and reheats beautifully.
• Versatile meal option – Serve with pasta, rice, baked potatoes, or stuffed peppers.
• Kid-friendly taste – Mild seasoning and soft texture make it widely appealing.
• Flexible seasoning – Adjust herbs, sweetness, or acidity to suit your preferences.

Essential Ingredients to Make Mary Berry Spaghetti Bolognese

• 500g minced beef
• 1 onion, finely chopped
• 1 carrot, finely diced
• 2 garlic cloves, minced
• 400g tinned chopped tomatoes
• 2 tablespoons tomato purée
• 150ml beef stock
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• Optional: Worcestershire sauce, bay leaf, or a pinch of sugar
• For serving: 300g cooked spaghetti + grated Parmesan

Handy Kitchen Tools for Best Results

• Large saucepan or deep frying pan
• Wooden spoon for stirring
• Sharp knife and chopping board
• Measuring jugs and spoons
• Pasta pot or large cooking pot
• Colander for draining spaghetti

Step-by-Step Guide to Making Mary Berry Spaghetti Bolognese

• Brown the mince – Heat 2 tbsp olive oil and cook 500g minced beef until browned, breaking it up with a spoon.
• Add vegetables – Stir in 1 chopped onion, 1 diced carrot, and 2 minced garlic cloves until softened.
• Mix in tomato flavours – Add 2 tbsp tomato purée and cook for 1 minute to deepen the flavour.
• Pour in liquids – Add 400g chopped tomatoes and 150ml beef stock, stirring until combined.
• Season well – Add 1 tsp oregano, 1 tsp basil, salt, and black pepper. Optional: a dash of Worcestershire sauce.
• Simmer gently – Cook uncovered on low heat for 25–30 minutes until the sauce thickens and flavours develop.
• Cook the pasta – Boil spaghetti according to packet instructions, then drain well.
• Serve generously – Ladle the Bolognese over spaghetti and top with grated Parmesan.

What I Got Wrong (And How I Fixed It)

• Sauce too watery – Simmered uncovered longer to reduce liquid.
• Flavour tasting flat – Added tomato purée and a pinch of sugar to balance acidity.
• Tough mince texture – Lowered heat and simmered gently for a softer, richer finish.
• Overly acidic sauce – Stirred in a small knob of butter for smoothness.

Healthier Version of Mary Berry Spaghetti Bolognese

• Use lean minced beef or replace half with turkey mince.
• Add finely chopped mushrooms or courgettes for extra vegetables.
• Reduce oil and rely on natural fats from the beef.
• Swap white spaghetti for whole-wheat pasta for added fibre.
• Use low-salt beef stock to manage sodium.

Ingredient Substitutions for Mary Berry Spaghetti Bolognese

• Replace minced beef with turkey, chicken, lamb, or plant-based mince.
• Use fresh basil instead of dried for a brighter flavour.
• Swap beef stock for vegetable stock for a lighter taste.
• Replace spaghetti with penne, fusilli, or tagliatelle.
• Add red wine instead of stock for deeper richness.

Pairing Ideas: What to Serve With Mary Berry Spaghetti Bolognese

• Serve with garlic bread – Complements the rich sauce perfectly.
• Pair with a simple green salad – Adds freshness and balance.
• Enjoy with roasted vegetables – Provides extra warmth and colour.
• Add steamed broccoli – Soft flavour that pairs with tomato sauces.
• Serve with Parmesan crisps – Adds texture and cheesy depth.
• Offer crusty bread – Perfect for mopping up leftover sauce.

Expert Tips to Make Perfect Mary Berry Spaghetti Bolognese

• Brown the mince deeply – Colour = flavour.
• Simmer low and slow – Even a short simmer improves texture.
• Taste and adjust acidity – Add a pinch of sugar if the tomatoes taste sharp.
• Use good-quality tomatoes – They make a noticeable difference.
• Cook pasta al dente – Prevents sogginess when topped with sauce.
• Reserve some pasta water – Helps the sauce cling better.

Creative Ways to Customize Mary Berry Spaghetti Bolognese

• Add chopped mushrooms for more earthiness.
• Stir in red wine for a deeper, richer flavour.
• Add chilli flakes for heat.
• Mix in sun-dried tomatoes for sweetness.
• Top with burrata for a creamy finish.
• Add pancetta for smoky depth.

Storing Mary Berry Spaghetti Bolognese the Right Way

• Store sauce separately from pasta to keep the texture perfect.
• Refrigerate for up to 3 days in an airtight container.
• Freeze the sauce for 2–3 months without losing flavour.
• Allow full cooling before storing to avoid condensation.
• Reheat gently to preserve richness.

How to Reheat Mary Berry Spaghetti Bolognese

• Stovetop method – Warm sauce on low heat, adding a splash of water.
• Microwave method – Heat in 30-second intervals, stirring between each.
• Oven method – Combine pasta and sauce, cover, and heat at 160°C (325°F) for 15 minutes.

Nutritional Breakdown (per serving)

• Calories: ~480
• Protein: 28g
• Fat: 16g
• Carbohydrates: 55g
• Fiber: 5g
• Sodium: Moderate

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FAQs

Why is my Bolognese sauce too watery even after simmering?

A watery Bolognese usually means it hasn’t simmered long enough, or the heat was too low. Simmer uncovered for an additional 10–15 minutes to allow moisture to evaporate. Adding a spoonful of tomato purée also helps thicken the sauce while deepeningthe flavour.

How do I make Mary Berry’s Spaghetti Bolognese richer in flavour?

For a richer taste, brown the minced beef thoroughly before adding vegetables. You can also add a splash of Worcestershire sauce, a pinch of sugar to balance acidity, or a small amount of red wine to intensify depth.

Why does my minced beef turn grey instead of browning?

Beef turns grey when the pan is overcrowded, causing it to steam rather than brown. Cook in batches if necessary and allow space in the pan so the meat caramelises properly and develops more flavour.

Can I prepare the Bolognese sauce ahead of time?

Yes, Bolognese sauce tastes even better the next day because the flavours develop overnight. Cool completely, refrigerate for up to 3 days, and reheat gently on the stovetop when ready to serve.

Wrapping It Up

Mary Berry Spaghetti Bolognese is a beautifully simple yet flavourful dish that brings warmth and comfort to any table. With everyday ingredients and easy steps, it delivers a robust, hearty sauce that pairs perfectly with spaghetti.