Mary Berry Spaghetti Bolognese with Red Currant Jelly

Name: Mary Berry Spaghetti Bolognese with Red Currant Jelly
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Ingredients: 2 tbsp olive oil; 1 large onion, finely diced; 1 celery stick, finely diced; 1 medium carrot, peeled and finely diced; 2 garlic cloves, crushed; 120g pancetta or smoked streaky bacon, finely chopped (optional); 750g beef mince (about 10–15% fat works best); 2 tbsp tomato purée; 150ml red wine (or extra stock); 2 x 400g tins chopped tomatoes; 250ml beef stock; 1 bay leaf; 1 tsp dried oregano; 1 tbsp Worcestershire sauce; 1–2 tbsp red currant jelly (start with 1 tbsp); 100ml whole milk (optional, for a softer finish); Salt and freshly ground black pepper; 450g dried spaghetti; Finely grated Parmesan (or vegetarian hard cheese), to serve

This Mary Berry spaghetti bolognese with red currant jelly is a rich, family-style meat sauce with a subtle, fruity sweetness that makes the tomatoes taste deeper and rounder. The mince turns tender, the sauce goes glossy, and the flavour is beautifully balanced without tasting sugary. It’s an easy, steady simmer on the hob, with just a little prep, and it’s ideal for a cosy weeknight dinner or weekend batch-cook. Total time is about 1 hour 15 minutes, most of it hands-off.

Ingredients

For the bolognese sauce

2 tbsp olive oil
1 large onion, finely diced
1 celery stick, finely diced
1 medium carrot, peeled and finely diced
2 garlic cloves, crushed
120g pancetta or smoked streaky bacon, finely chopped (optional, but adds great depth)
750g beef mince (10–15% fat is ideal for flavour)
2 tbsp tomato purée
150ml red wine (or replace with extra stock)
2 x 400g tins chopped tomatoes
250ml beef stock
1 bay leaf
1 tsp dried oregano
1 tbsp Worcestershire sauce
1–2 tbsp red currant jelly (start with 1 tbsp, then taste)
100ml whole milk (optional, for a softer, rounder sauce)
Salt and freshly ground black pepper

For the pasta and serving

450g dried spaghetti
Finely grated Parmesan (or vegetarian hard cheese), to serve
Extra black pepper, to finish

How to Make Mary Berry Spaghetti Bolognese with Red Currant Jelly

Prepare the oven: Preheat the oven to 120°C or 100°C fan (optional). Slide an ovenproof dish inside so you can keep the finished sauce warm while the spaghetti cooks.
Soften the veg: Heat the olive oil in a large, deep pan over medium heat. Add the onion, celery and carrot and cook for 8–10 minutes until softened. Stir in the garlic for 1 minute.
Mix in the pancetta and mince: Add the pancetta (if using) and cook for 2–3 minutes. Add the beef mince and cook until well browned, breaking it up so there are no big clumps.
Build flavour: Stir in the tomato purée and cook for 1 minute. Pour in the red wine and let it bubble for 2–3 minutes so it reduces slightly.
Simmer (your “baking” stage, just on the hob): Add the chopped tomatoes, beef stock, bay leaf, oregano and Worcestershire sauce. Bring to a gentle simmer and cook uncovered for 40–50 minutes, stirring occasionally, until thick and rich.
Finish with red currant jelly: Stir in 1 tbsp red currant jelly until fully melted. Taste and add a little more if you like. Stir in the milk (if using), then check the seasoning.
Bake/keep warm: If you preheated the oven, transfer the sauce to the warmed dish and keep it in the oven while you cook the spaghetti.
Cook the spaghetti: Bring a large pan of well-salted water to the boil. Cook the spaghetti until al dente, then drain (reserve a small mug of pasta water).
Cool and settle: Let the sauce stand off the heat for 5 minutes before serving. It thickens slightly and the flavour tastes more rounded.
Assemble and serve: Toss a ladle of sauce through the spaghetti (loosening with a splash of pasta water if needed). Divide between bowls, spoon over more sauce, and finish with Parmesan and black pepper.

Tips

Why is my bolognese watery?

Watery sauce usually means it hasn’t reduced enough. Simmer it uncovered and keep the heat low enough that it bubbles gently, not fiercely. Toward the end, stir more often and scrape the bottom of the pan so it thickens without catching.

How do I stop bolognese tasting too acidic?

Give it time and add balance. The long simmer softens the sharpness of tomatoes, and the red currant jelly gently rounds the flavour. If it still tastes sharp, add a little more jelly (a teaspoon at a time) or a splash of milk.

Can I make it richer without adding loads of extra ingredients?

Brown the mince properly and don’t rush the veg base. Those two steps create a deeper, savoury sauce. Using pancetta also adds a subtle smoky richness, but it’s optional.

How do I stop spaghetti sticking together?

Use plenty of boiling water, stir in the first minute, and drain as soon as it’s al dente. Toss with a little sauce straight away. Sauce coats the pasta far better than oil.

Serving Suggestions

Garlic bread and a crisp green salad with a sharp vinaigrette
Roasted broccoli or green beans with lemon and olive oil
A simple tomato and basil side salad
Extra Parmesan and a little chilli flake at the table

Storage

Room temperature

Cool the sauce quickly, then don’t leave it out for more than 2 hours (1 hour if your kitchen is warm). Transfer to the fridge as soon as it’s no longer steaming.

Refrigerator

Store bolognese in an airtight container for up to 3–4 days. Reheat gently on the hob until piping hot. Add a splash of water or stock if it has thickened.

Freezing

Freeze the sauce (without pasta) for up to 3 months. Portion it into tubs so you can defrost only what you need. Defrost overnight in the fridge, then reheat thoroughly.

Nutrition

Calories: 680 kcal
Carbohydrates: 63 g
Protein: 38 g
Fat: 28 g
Saturated fat: 10 g
Sodium: 780 mg

Nutritional values are estimates and will vary depending on the mince, pasta brand, and exact portions used.

FAQs

What does red currant jelly do in spaghetti bolognese?

Red currant jelly adds a gentle sweetness and a light fruity note that balances tomato acidity and makes the sauce taste fuller and more rounded. It shouldn’t taste like jam; start with 1 tablespoon, stir in fully, then adjust slowly to taste.

Can I make Mary Berry spaghetti bolognese without wine?

Yes. Replace the red wine with the same amount of extra beef stock. You will still get a rich sauce, especially if you brown the mince well and simmer long enough to reduce.

How long should I simmer bolognese for the best flavour?

Aim for 40–50 minutes uncovered for a weeknight version, stirring occasionally. If you have time, simmering for 1½–2 hours on very low heat makes it even richer; add a splash of water or stock if it gets too thick.

Can I freeze spaghetti bolognese?

Freeze the bolognese sauce rather than the cooked spaghetti for the best texture. Cool quickly, portion into airtight tubs, and freeze for up to 3 months. Defrost in the fridge overnight and reheat until piping hot.

What mince is best for bolognese sauce?

Beef mince with a little fat (around 10–15%) gives the best flavour and a richer mouthfeel. Very lean mince can taste dry; if that’s what you have, add the milk at the end and avoid over-reducing the sauce.