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Mary Berry Spaghetti Bolognese Recipe

Mary Berry Spaghetti Bolognese recipe
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Print Recipe

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.

Ingredients

  • 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

Instructions

  • 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.

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