Mary Berry has divulged her culinary secret for an irresistible spaghetti bolognese, a dish that’s a firm favourite in many British households. The beloved TV chef has revealed that the key to a sumptuous and tender bolognese lies in an ingredient likely sitting in your fridge right now.
In a revealing BBC clip, Mary Berry shared her delectable recipe and disclosed her special addition – double cream. She detailed her unique method of incorporating it into the sauce, ensuring a rich and creamy finish.
Mary Berry explained: “Nothing beats a hearty supper when you’ve worked up an appetite, and this recipe is my delicious version of one of our nation’s go-to dishes. We Brits cook bolognese more than any other meat recipe, so here is how it goes.”
Designed to serve six people, the preparation time for this dish is under 30 minutes. Yet, to achieve the perfect softness and tenderness of the meat, a cooking duration of two hours is essential.
If you’re curious about the double cream, culinary maestro Mary Berry advises adding it during the last hour of simmering. She insists on a particular technique for blending it seamlessly into the sauce.
Ingredients
500g of beef mince
500g of passata
400g of chopped tomatoes
200ml of beef stock
150ml of wine
Two chopped onions
Two sticks of chopped celery
One large chopped carrot
Three crushed garlic cloves
Three tablespoons of sundried tomato paste
Four tablespoons of double cream
Two tablespoons of chopped thyme leaves
Four bay leaves
Salt and pepper to serve
450g of pappadelle pasta
Salt for the pasta water
Parmesan cheese
Basil leaves to serve
Method
Preheat your oven to 160C and heat oil in a large pot on the hob. When hot, add the chopped carrots, celery and onions and fry on high heat for five minutes, or until the vegetables soften.
Fry the pork and beef mince in the same pot on high heat until browned. After separating the meat, add the crushed garlic and let it fry for around 30 seconds before tipping in the tomato paste and stirring it into the bolognese sauce.
Once all mixed together, add in the beef stock, chopped tomatoes and passata sauce, continue to give the bolognese sauce a good stir and let it bubble.
Add in the wine, wine, herbs, salt and pepper. Transfer the bolognese to the oven. After an hour in the oven, add the double cream.
Return the dish to the oven for another hour, and make sure the lid isn’t on. The meat should become very fork-tender when done.
Once the bolognese sauce is nearly done cooking, fill a pot with salted water and bring it to a boil to cook the pasta. Drain once cooked, then set aside.
