Mary Berry Ultimate Spaghetti Bolognese Recipe

Ah, Spaghetti Bolognese – a timeless classic that has made its way into the hearts of so many around the globe. From my kitchen to yours, I’m thrilled to share my take on this beloved dish. This version draws inspiration from the legendary Mary Berry, focusing on crafting a Bolognese sauce that’s not just good, but great. Rich, thick, and bursting with flavor, this sauce is the star of any dinner table. Whether you’re looking for a comforting meal after a long day or aiming to impress guests at a dinner party, this recipe promises satisfaction.

How To Make Mary Berry Spaghetti Bolognese Recipe Overview

The beauty of this Spaghetti Bolognese lies in its versatility and depth of flavor. With a cooking time that can adjust to your schedule, this dish can be prepared in about 30 minutes for a quick meal or left to simmer for a couple of hours for an even richer taste. This recipe serves approximately 6 people, making it perfect for family dinners or meal prep for the week ahead.

Ingredients

  • 2 tablespoons olive oil
  • 3/4 cup (roughly 185 ml) dry red wine, with options to substitute with water or beef broth
  • 1.2 lbs (around 550g) of beef mince, or a mix of pork and beef for a richer flavor
  • 2 to 3 teaspoons white sugar (adjust based on the acidity of your tomatoes)
  • 3 beef bouillon cubes, crumbled, or equivalent granulated beef bouillon
  • 1 can (approximately 32 oz or 900g) crushed tomato or tomato passata
  • 3 tablespoons tomato paste
  • 3 garlic cloves, minced
  • 2 sprigs of fresh thyme or 1 teaspoon dried thyme or oregano
  • 2 teaspoons Worcestershire sauce
  • 3 dried bay leaves
  • 1 large onion, finely chopped (choose from brown, yellow, or white)
  • Salt and pepper to taste

To Serve:

  • Parmesan cheese, grated
  • 450 g / 15 oz dried spaghetti
  • Finely chopped parsley (optional for garnishing)

Instructions

  1. Heat the olive oil in a large pan over medium heat. Add the minced garlic and chopped onion, sautéing until the onion is translucent.
  2. Increase the heat to high and add the ground meat to the pan. Break it apart with a spoon, cooking until browned.
  3. Pour in the red wine, letting it simmer and reduce slightly, which adds depth to the flavor.
  4. Stir in the crushed tomatoes, tomato paste, beef bouillon, sugar (if using), Worcestershire sauce, bay leaves, and thyme. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low.
  5. Simmer uncovered for at least 30 minutes, stirring occasionally. For a richer flavor, you can let it simmer for up to 2 hours, adding a bit of water or broth if it becomes too thick.
  6. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
  7. Remove the bay leaves and thyme sprigs from the sauce. Adjust seasoning if necessary.
  8. Serve the Bolognese sauce over the cooked spaghetti. Garnish with grated Parmesan cheese and chopped parsley if desired.

Nutritional Value (per serving)

Calories: 600-700 kcal

Protein: 25-30g

Carbohydrates: 75-85g

Fat: 20-25g

Sodium: 600-700mg

Fiber: 5-6g

Also Try: Mary Berry Sausage Casserole Recipe

What To Serve With This Dish?

Serving the right sides with Mary Berry’s Spaghetti Bolognese can turn a simple meal into a feast. Here are some delightful options to complement the dish:

Garlic Bread: Crispy on the outside and soft inside, it’s perfect for soaking up the sauce.

Caesar Salad: A classic salad with crunchy croutons and creamy dressing to add freshness.

Roasted Vegetables: Seasonal vegetables like zucchini, bell peppers, and eggplant, roasted to perfection.

Caprese Salad: Simple and elegant, with ripe tomatoes, fresh mozzarella, and basil.

Steamed Green Beans: Lightly seasoned with butter and garlic for a healthy side.

Red Wine: A glass of full-bodied red wine pairs beautifully with the rich flavors of the sauce.

Tiramisu: For dessert, this classic Italian treat rounds off the meal wonderfully.

Each side offers a different texture or flavor, making your meal more enjoyable and well-rounded.

FAQs

What makes spaghetti bolognese taste better?

To make Spaghetti Bolognese taste better, cook the sauce slowly. This deepens the flavors. Use a mix of pork and beef for richness. Add a splash of red wine for complexity. Fresh herbs, like basil and thyme, add freshness. A little sugar balances the acidity. Finally, good quality Parmesan cheese on top makes a big difference. Simple touches like these elevate the dish from good to great.

What is the difference between spaghetti bolognese and spag bol?

Spaghetti Bolognese and Spag Bol refer to the same dish. The difference is in the name. Spaghetti Bolognese is the full name, often used in formal settings. Spag Bol is a casual, shortened version of the name, popular in everyday speech. Both names describe the classic pasta dish with a meat-based sauce. There’s no difference in the ingredients or cooking method. It’s all about how you say it.

What is the difference between Italian bolognese and American bolognese?

Italian Bolognese is traditional. It’s made with fewer tomatoes, uses white wine, and might include milk or cream. The meat is often a mix, like pork and beef. It simmers slowly, blending flavors. American Bolognese is more tomato-heavy. It often uses red wine and skips dairy. The sauce is thicker, richer, and quicker to make. Both are delicious, but they reflect different tastes and cooking styles.

Is spaghetti bolognese British?

Spaghetti Bolognese is not originally British. It’s inspired by the Italian Bolognese sauce from Bologna. However, the specific combination with spaghetti and the way it’s often prepared has become a British favorite. In Italy, the sauce traditionally pairs with wider pasta like tagliatelle. The British version, known as Spag Bol, has become a classic in the UK, showing how food adapts to different cultures and tastes.

What is a ragù vs bolognese?

Ragù is an Italian term for meat-based sauce, cooked slowly with a small amount of tomato. Bolognese is a type of ragù from Bologna, Italy. It has a specific recipe, using beef or pork, a bit of tomato, wine, and sometimes milk. Ragù can vary by region, with different meats and ingredients. Bolognese is more specific, a classic recipe with a rich history. Both are delicious, hearty sauces for pasta.

Conclusion

This Spaghetti Bolognese recipe, inspired by Mary Berry, is a testament to the power of good food in bringing people together. It’s hearty, fulfilling, and versatile, making it a staple recipe for anyone’s repertoire. Whether you’re serving it on a busy weeknight or at a gathering with friends, it promises to warm hearts and satisfy appetites. Bon Appétit!

Mary Berry Spaghetti Bolognese Recipe

Mary Berry Spaghetti Bolognese Recipe

Prep Time 30 minutes
Course Main Course
Servings 6 people
Calories 700 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 3/4 cup roughly 185 ml dry red wine, with options to substitute with water or beef broth
  • 1.2 lbs around 550g of beef mince, or a mix of pork and beef for a richer flavor
  • 2 to 3 teaspoons white sugar adjust based on the acidity of your tomatoes
  • 3 beef bouillon cubes crumbled, or equivalent granulated beef bouillon
  • 1 can approximately 32 oz or 900g crushed tomato or tomato passata
  • 3 tablespoons tomato paste
  • 3 garlic cloves minced
  • 2 sprigs of fresh thyme or 1 teaspoon dried thyme or oregano
  • 2 teaspoons Worcestershire sauce
  • 3 dried bay leaves
  • 1 large onion finely chopped (choose from brown, yellow, or white)
  • Salt and pepper to taste

To Serve:

  • Parmesan cheese grated
  • 450 g / 15 oz dried spaghetti
  • Finely chopped parsley optional for garnishing

Instructions
 

  • Heat the olive oil in a large pan over medium heat. Add the minced garlic and chopped onion, sautéing until the onion is translucent.
  • Increase the heat to high and add the ground meat to the pan. Break it apart with a spoon, cooking until browned.
  • Pour in the red wine, letting it simmer and reduce slightly, which adds depth to the flavor.
  • Stir in the crushed tomatoes, tomato paste, beef bouillon, sugar (if using), Worcestershire sauce, bay leaves, and thyme. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low.
  • Simmer uncovered for at least 30 minutes, stirring occasionally. For a richer flavor, you can let it simmer for up to 2 hours, adding a bit of water or broth if it becomes too thick.
  • Cook the spaghetti according to package instructions until al dente. Drain and set aside.
  • Remove the bay leaves and thyme sprigs from the sauce. Adjust seasoning if necessary.
  • Serve the Bolognese sauce over the cooked spaghetti. Garnish with grated Parmesan cheese and chopped parsley if desired.

Leave a Comment

Recipe Rating