Mary Berry has a bolognese pasta bake recipe that is set to be a crowd-pleaser and can be prepared up to six hours in advance, making event planning so much easier.
Published in her book, Mary Berry’s Simple Comforts, this recipe has all the potential to become a family dinner classic, especially if served alongside a simple tomato salad.
When prepared as per Mary’s indications, this recipe serves six and takes under 30 minutes to make.
However, it’s important to note this dish is not suitable for freezing.
How to make Mary Berry’s bolognese pasta bake
- 30g/1oz Parmesan, grated
- salt and freshly ground black pepper
- green or tomato salad, to serve
Method
Heat the oil in a deep frying pan or a wide, flameproof casserole. Sauté the onions and celery over high heat for approximately three minutes until they begin to soften. Add the minced meat and cook until browned, using two wooden spoons to break it apart as it cooks.
Introduce the garlic and tomato purée, stirring for a few seconds. Incorporate the tomatoes, Worcestershire sauce, and redcurrant jelly. Pour in the stock (adjusting if needed for a wider pan) and season with salt and pepper. Cover and let it simmer over low heat for 30–35 minutes.
Preheat the oven to 200C/180C Fan/Gas 6.
In a lidded frying pan, melt the butter and sauté the mushrooms over high heat for a minute. Cover and cook for two minutes, then remove the lid and continue to cook over high heat for two more minutes until the liquid evaporates. Add the mushrooms and thyme to the meat mixture and mix well.
Boil the pasta in salted water until al dente. Drain and rinse under cold water. Combine the pasta with the meat mixture and adjust the seasoning as needed.
Transfer the mixture to a large, shallow ovenproof dish. Sprinkle with cheese and bake for 25–30 minutes until golden and bubbly around the edges. Serve hot with a side of green salad or tomato salad.
