Mary Berry Spaghetti Bolognese Recipe

This Mary Berry-inspired spaghetti bolognese is a cosy, family-style pasta dinner with a rich tomato sauce, tender minced beef, and a gentle savoury sweetness from slow-cooked vegetables. The texture is exactly what you want: silky sauce that clings to the spaghetti, with plenty of depth from tomato purée, herbs, and a long simmer. It’s an easy, beginner-friendly recipe with simple steps and forgiving timings. From start to finish, plan for about 1 hour 10 minutes, most of which is hands-off simmering.

Ingredients

For the bolognese sauce

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 1 medium carrot, finely diced
• 2 celery sticks, finely diced
• 2 garlic cloves, crushed or finely grated
• 500g beef mince (10–15% fat works best)
• 2 tbsp tomato purée
• 1 tsp dried oregano
• 1 tsp dried basil (or mixed Italian herbs)
• 1 tbsp Worcestershire sauce
• 150ml red wine (optional)
• 1 x 400g tin chopped tomatoes
• 250ml beef stock (from 1 stock cube)
• 1 tsp caster sugar (optional, to balance acidity)
• 2 tbsp milk (optional, for a softer, rounder sauce)
• 1 tsp fine salt, plus more to taste
• 1/2 tsp freshly ground black pepper

For the spaghetti and to serve

• 400g dried spaghetti
• Parmesan or mature Cheddar, finely grated (to serve)
• Fresh basil or parsley, chopped (optional)

How to Make Mary Berry Spaghetti Bolognese Recipe

• Prepare your pan: Set a large deep frying pan or saucepan over medium heat. Add the olive oil and let it warm for 30 seconds so the vegetables start cooking straight away.
• Soften the vegetables: Add the onion, carrot, and celery with a pinch of salt. Cook for 8 to 10 minutes, stirring regularly, until the onion turns translucent and the veg is softened.
• Brown the mince: Add the beef mince and cook for 6 to 8 minutes until it’s well browned. Break it up with a wooden spoon so you get an even, fine texture. Stir in the garlic and cook for 1 minute.
• Build the flavour base: Stir in the tomato purée, oregano, basil, and Worcestershire sauce. Cook for 1 to 2 minutes, stirring, until the purée darkens slightly and smells richer.
• Simmer gently: Pour in the red wine (if using) and let it bubble for 2 minutes. Add the chopped tomatoes and beef stock, then bring to a gentle simmer. Turn the heat down low, partially cover, and cook for 35 to 45 minutes, stirring now and then.
• Cook the spaghetti: When the sauce is nearly ready, bring a large pot of water to the boil. Salt it generously, then cook the spaghetti according to the packet instructions. Reserve a mug of pasta water, then drain.
• Rest, season, and assemble: Turn off the heat and stir the milk into the sauce (if using). Taste and adjust salt, pepper, and sugar if needed. If the sauce feels too thick, loosen it with a splash of reserved pasta water. Toss with spaghetti or spoon over the top, then finish with grated cheese and herbs.

Tips

Why does my bolognese taste acidic?

Tinned tomatoes can vary a lot. Simmering longer helps, but if it still tastes sharp, add a small pinch of sugar, stir, and taste again. Also make sure the tomato purée has cooked for a minute or two before the liquids go in.

How do I stop the sauce from being watery?

Keep the sauce at a gentle simmer with the lid slightly ajar so steam can escape. If you fully cover the pan, the liquid can’t reduce properly. Also, don’t rush the vegetable step, as watery vegetables need time to cook down.

What’s the secret to a richer, more glossy sauce?

Use mince with a little fat (not extra-lean), brown it well, and simmer patiently. A splash of reserved pasta water at the end helps the sauce cling to the spaghetti and look silky.

Can I make it milder for kids?

Yes. Skip the red wine, keep the seasoning gentle, and add the milk at the end for a softer flavour. Serve with plenty of grated cheese.

Serving Suggestions

• Garlic bread or warm focaccia
• A simple green salad with a sharp vinaigrette
• Roasted broccoli or sautéed courgettes
• Extra Parmesan or mature Cheddar at the table

Storage

Room temperature

Cool the bolognese quickly and don’t leave it out for more than 2 hours (1 hour if your kitchen is very warm). Once cooled, refrigerate.

Refrigerator

Store the sauce in an airtight container for up to 3 days. Reheat in a saucepan over medium-low heat until piping hot, adding a splash of water or stock if it has thickened.

Freezing

Freeze the cooled sauce (without pasta) in portions for up to 3 months. Thaw overnight in the fridge, then reheat thoroughly. Cook fresh spaghetti on the day for the best texture.

Nutrition

• Calories: 650 kcal
• Carbohydrates: 72 g
• Protein: 34 g
• Fat: 23 g
• Saturated fat: 7 g
• Sodium: 780 mg

Nutrition values are estimates and will vary depending on the exact ingredients and portions you use.

FAQs

Mary Berry Spaghetti Bolognese Recipe

Recipe by Milli RoseCourse: DinnerCuisine: Italian, BritishDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

55

minutes

Total time

70

minutes

Calories

650

kcal

1

hour 

10

minutes

A rich, family-friendly spaghetti bolognese with minced beef, slow-cooked vegetables, tomatoes, and a glossy sauce that clings beautifully to pasta.

Ingredients

• For the bolognese sauce

• 2 tbsp olive oil

• 1 large onion, finely chopped

• 1 medium carrot, finely diced

• 2 celery sticks, finely diced

• 2 garlic cloves, crushed or finely grated

• 500g beef mince (10–15% fat works best)

• 2 tbsp tomato purée

• 1 tsp dried oregano

• 1 tsp dried basil (or mixed Italian herbs)

• 1 tbsp Worcestershire sauce

• 150ml red wine (optional)

• 1 x 400g tin chopped tomatoes

• 250ml beef stock (from 1 stock cube)

• 1 tsp caster sugar (optional, to balance acidity)

• 2 tbsp milk (optional, for a softer, rounder sauce)

• 1 tsp fine salt, plus more to taste

• 1/2 tsp freshly ground black pepper

• For the spaghetti and to serve

• 400g dried spaghetti

• Parmesan or mature Cheddar, finely grated (to serve)

• Fresh basil or parsley, chopped (optional)

Directions

• Prepare your ingredients: finely chop the onion and dice the carrot and celery small so they soften properly in the sauce.
• Soften the vegetables: heat the olive oil in a large, deep frying pan or saucepan. Add the onion, carrot, and celery with a pinch of salt and cook for 8–10 minutes, stirring, until softened.
• Brown the mince: add the beef mince and cook for 6–8 minutes until browned, breaking it up with a wooden spoon. Stir in the garlic for 1 minute.
• Build flavour: stir in the tomato purée, dried herbs, and Worcestershire sauce. Cook for 1–2 minutes to take the raw edge off the purée.
• Simmer the sauce: add the red wine (if using) and let it bubble for 2 minutes. Tip in the chopped tomatoes and stock. Bring to a gentle simmer, partially cover, and cook for 35–45 minutes, stirring occasionally.
• Cook the pasta: towards the end of simmering, boil a large pot of salted water and cook the spaghetti according to the packet. Reserve a mug of pasta water, then drain.
• Finish and serve: stir milk into the sauce (if using), taste and adjust seasoning. If needed, loosen with a splash of reserved pasta water. Toss with spaghetti or spoon over the top, then finish with grated cheese and herbs.

Notes

• Dice the vegetables small so they melt into the sauce rather than staying chunky.
• Simmer gently. A hard boil reduces too fast and can make the meat tough.
• If the sauce tastes sharp, add sugar a pinch at a time and re-taste.
• Leftovers taste even better the next day.