This meltingly tender Mary Berry Spaghetti Bolognese is made with a rich blend of beef and pork mince, sun-dried tomato paste, and a splash of double cream, ready in just over two hours. The hero moment comes when you transfer the pot to the oven, allowing the sauce to slow-cook into a thick, velvety ragu that clings perfectly to the pasta. I love how the slow oven method deepens the flavour without any need for constant stirring.

What Makes This Version Different

Mary Berry is famous for baking her bolognese in the oven rather than simmering it on the hob. I was skeptical at first, but the even heat reduces the sauce beautifully without catching on the bottom of the pan, resulting in meat that is incredibly soft.

The real surprise, however, is the addition of double cream towards the end of cooking. It might sound unusual for a traditional bolognese, but it adds a luxurious richness that balances the acidity of the tomatoes and wine perfectly.

Mary Berry Spaghetti Bolognese Ingredients

500g lean minced beef
500g pork mince
2 onions, chopped
2 sticks celery, finely chopped
1 large carrot, finely chopped
3 garlic cloves, crushed
3 tbsp sun-dried tomato paste
150ml white or red wine
500g passata
400g can chopped tomatoes
200ml beef stock
2 tbsp chopped fresh thyme leaves
4 bay leaves
4 tbsp double cream
Salt and freshly ground black pepper
450g spaghetti (or pappardelle)
Parmesan cheese, to serve

How To Make Mary Berry Spaghetti Bolognese

Preheat the Oven: Preheat your oven to 160°C (140°C fan/Gas 3). Heat a little oil in a large ovenproof casserole dish or pot on the hob.
Sauté Vegetables: Add the chopped onions, celery, and carrot to the pot. Fry on high heat for about 5 minutes until the vegetables begin to soften.
Brown the Meat: Add both the beef and pork mince to the pot. Fry on high heat until browned, using two wooden spoons to break up any lumps of meat so it is distinct and not clumped together.
Add Aromatics: Stir in the crushed garlic and fry for 30 seconds. Add the sun-dried tomato paste and stir well to coat the meat.
Simmer the Sauce: Pour in the 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 constantly.
First Bake: Cover the pot with a lid and transfer it to the preheated oven. Cook for 1 hour until the meat is tender.
Add Cream and Finish: Remove the pot from the oven, stir in the double cream, and return to the oven (uncovered if the sauce needs thickening, or covered if it’s already thick) for another hour. The meat should be meltingly soft.
Cook Pasta: About 10 minutes before serving, cook the spaghetti in a large pan of salted boiling water according to packet instructions until al dente. Drain and serve topped with the rich bolognese sauce and grated Parmesan.

Recipe Tips

Two Meats Are Better Than One: Using a mix of beef and pork mince gives the sauce a deeper flavour and a softer texture than using beef alone.
Don’t Skip the Oven: Cooking the bolognese in the oven ensures even heat distribution, which tenderises the meat more effectively than stovetop simmering.
The Cream Secret: The double cream is Mary’s signature twist; it enriches the sauce and gives it a silky finish, but you can leave it out if you prefer a strictly tomato-based ragu.
Sun-Dried Tomato Paste: This has a more intense, sweeter flavour than regular tomato purée, so it is worth seeking out for this recipe.

What To Serve With Spaghetti Bolognese

While spaghetti is the classic choice, Mary actually recommends serving this rich sauce with pappardelle, as the wide ribbons hold the thick meat sauce beautifully. A side of garlic bread is essential for mopping up any leftover sauce, and a crisp green salad helps cut through the richness of the meat.

How To Store

This sauce freezes exceptionally well. Allow it to cool completely before transferring to airtight containers; it can be frozen for up to 3 months. In the fridge, the flavours improve after 24 hours, so it’s a great make-ahead dish that will keep for up to 3 days.

FAQs

Can I cook this on the hob instead? Yes, simmer the sauce gently on the lowest heat for 2 hours, stirring occasionally to prevent sticking, though the oven method is superior for texture.
Do I have to use wine? You can replace the wine with an equal amount of extra beef stock if you prefer an alcohol-free version.
Why is my sauce watery? If the sauce is too thin after the first hour, cook it uncovered for the final hour to allow excess moisture to evaporate.
Can I use dried herbs instead of fresh? Yes, use 1 tablespoon of dried thyme instead of 2 tablespoons of fresh thyme.

Nutrition

Calories: 580 kcal
Total Fat: 28g
Saturated Fat: 11g
Cholesterol: 85mg
Sodium: 650mg
Total Carbohydrate: 45g
Protein: 35g

Try More Recipes:

Mary Berry Bolognese Sauce Recipe
Mary Berry Vegetable Minestrone Recipe
Classic Olive Tapenade Recipe