Mary Berry Bolognese Sauce Recipe

This rich, slow-cooked Mary Berry Bolognese Sauce is made with a mix of pork and beef mince, white wine, and double cream, ready in about 2 hours and 30 minutes. The secret to its incredible tenderness involves finishing the sauce in the oven and stirring in cream halfway through for a velvety texture. I love how the steady oven heat transforms simple ingredients into something far more luxurious than a standard stovetop ragu.

Restaurant-Quality At Home

I used to think bolognese was just a quick weeknight mince dish until I tried this oven-baked method. By transferring the pot to the oven, the sauce reduces slowly and evenly, intensifying the flavours without catching on the bottom of the pan like it often does on the hob.

The real revelation, however, was the addition of double cream after the first hour of cooking. It sounds unusual for a bolognese, but it softens the acidity of the tomatoes and creates a silky, comforting sauce that clings perfectly to pasta. It turns a rustic staple into something you would happily serve at a dinner party.

Mary Berry Bolognese Sauce Ingredients

• 500g pork mince
• 500g beef mince
• 2 tbsp olive oil
• 2 onions, chopped
• 2 celery sticks, chopped
• 1 large carrot, chopped
• 3 garlic cloves, crushed
• 3 tbsp sundried tomato paste
• 150ml white wine
• 500g passata
• 400g chopped tomatoes (1 tin)
• 200ml beef stock
• 2 tbsp chopped fresh thyme leaves
• 4 bay leaves
• 4 tbsp double cream
• Salt and freshly ground black pepper

How To Make Mary Berry Bolognese Sauce

1. Preheat and Sauté: Preheat your oven to 160°C (140°C fan/Gas 3). Heat the oil in a large ovenproof casserole dish or pot on the hob. Add the chopped onions, celery, and carrot. Fry on high heat for about 5 minutes until the vegetables start to soften.
2. Brown the Meat: Add both the pork and beef mince to the pot. Fry on high heat until browned. Use two wooden spatulas to break up the meat so there are no large lumps.
3. Add Flavour Base: Stir in the crushed garlic and fry for 30 seconds. Add the sundried tomato paste and stir well to coat the meat and vegetables.
4. Simmer: Pour in the white wine, passata, chopped tomatoes, and beef stock. Add the thyme and bay leaves, then season generously with salt and pepper. Bring the mixture to a boil, stirring everything together.
5. First Bake: Cover the pot with a lid and transfer it to the preheated oven. Cook for 1 hour.
6. Add the Secret Ingredient: Remove the pot from the oven. Stir in the double cream. Return the pot to the oven without the lid and cook for another hour. This allows the sauce to reduce and become rich and tender.
7. Serve: Discard the bay leaves. Serve the sauce hot over freshly cooked pasta with plenty of Parmesan cheese.

Recipe Tips

• Breaking up the mince: Mary specifically recommends using two wooden spatulas when browning the mince. This helps you chop and mix the meat more effectively than using just one spoon, ensuring a fine, consistent texture.
• The oven method: Do not skip the oven step. While you can cook this on the hob, the oven provides a gentle, all-around heat that tenderises the meat more effectively than simmering from the bottom up.
• Wine choice: Although red wine is traditional, Mary prefers white wine for this recipe. It gives a lighter, more aromatic background that pairs beautifully with the pork and cream.
• Reducing the liquid: Removing the lid for the second hour is crucial. This evaporation thickens the sauce significantly, concentrating the tomato and meat flavours.

What To Serve With Bolognese

Mary recommends serving this sauce with pappardelle rather than spaghetti. The wide, flat ribbons hold the thick, creamy sauce much better than thin strands. A side of garlic bread and a crisp green salad with a sharp vinaigrette cuts through the richness of the meat perfectly.

How To Store

This sauce freezes beautifully and often tastes even better the next day. Store leftovers in the fridge for up to 3 days. To freeze, let it cool completely, portion into airtight containers, and freeze for up to 3 months; defrost thoroughly in the fridge before reheating gently on the stovetop.

FAQs

Can I use only beef mince?
Yes, you can use 1kg of beef mince if you prefer. However, the mix of pork and beef is traditional in Italy and adds a sweetness and fat content that keeps the sauce juicier.

Why add cream to bolognese?
The cream balances the acidity of the tomatoes and wine, resulting in a smoother, more luxurious finish. It doesn’t make the sauce taste like a creamy pasta dish, but rather enriches the meat ragu.

Can I cook this entirely on the hob?
Yes, simmer gently on the lowest heat for 2 hours, stirring occasionally to prevent sticking. You will still need to remove the lid for the final hour to help it thicken.

Nutrition

• Calories: 485 kcal
• Total Fat: 28g
• Saturated Fat: 11g
• Cholesterol: 95mg
• Sodium: 650mg
• Total Carbohydrate: 14g
• Protein: 36g

Try More Recipes:

• Mary Berry Mackerel With Gooseberry Sauce Recipe
• Mary Berry Monkfish with Ginger-Orange Sauce Recipe
• Mary Berry Sea Bass with Lemon Butter Sauce Recipe