Mary Berry Spaghetti Bolognese Recipe

The Mary Berry Spaghetti Bolognese Recipe is a timeless family favourite featuring tender minced beef slowly simmered in a rich tomato sauce with garlic, onions and fragrant herbs. It’s the sort of comforting meal that’s perfect for busy weeknights, relaxed family dinners or whenever you’re craving a hearty bowl of classic Italian-inspired comfort food.

A good spaghetti Bolognese should have a thick, rich sauce that clings beautifully to the pasta, with tender beef and a deep, savoury flavour developed through slow cooking. Tomatoes, herbs and a splash of Worcestershire sauce create a well-balanced sauce with plenty of depth, while the long, gentle simmer allows every ingredient to meld together perfectly. Served over perfectly cooked spaghetti with a generous sprinkling of Parmesan, this classic dish is always a crowd-pleaser.

Ingredients

For the Bolognese Sauce

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, crushed
• 500g minced beef
• 100g pancetta, diced
• 2 tbsp tomato purée
• 400g can chopped tomatoes
• 150ml red wine
• 150ml beef stock
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 bay leaf
• 1 tbsp Worcestershire sauce
• 1 tsp salt
• 1/2 tsp freshly ground black pepper

For the Spaghetti

• 400g spaghetti
• 1 tbsp salt for boiling water

How to Make Mary Berry Spaghetti Bolognese Recipe

Prepare the Ingredients

Finely chop the onion, crush the garlic and dice the pancetta so everything is ready before you begin cooking.

Cook the Base

Heat the olive oil in a large saucepan over medium heat. Cook the onion for about 5 minutes until softened, then stir in the garlic and cook for 1 minute until fragrant.

Brown the Meat

Increase the heat slightly and add the minced beef. Cook until browned all over, breaking it up with a spoon as it cooks. Stir in the pancetta and cook for another 2–3 minutes until lightly crisp.

Build the Sauce

Add the tomato purée and cook for 1–2 minutes. Pour in the red wine and allow it to simmer for a few minutes, scraping up any browned bits from the bottom of the pan.

Simmer the Bolognese

Stir in the chopped tomatoes, beef stock, oregano, basil, bay leaf and Worcestershire sauce. Season with salt and black pepper, then bring to a gentle simmer. Cook uncovered on a low heat for at least 45 minutes, stirring occasionally, until the sauce is rich and thick.

Cook the Spaghetti

Shortly before the sauce is ready, cook the spaghetti in a large pan of salted boiling water until al dente. Drain well.

Serve and Enjoy

Remove the bay leaf, taste and adjust the seasoning if needed. Spoon the rich Bolognese over the spaghetti and finish with freshly grated Parmesan cheese if desired.

Final Touch

The finished spaghetti Bolognese should have a rich, slow-cooked meat sauce with tender beef, smoky pancetta and a beautifully balanced tomato flavour. Thick enough to coat every strand of spaghetti, this comforting classic is perfect served with Parmesan cheese and warm garlic bread.

Recipe Tips

• Use a good quality red wine — it adds depth and richness to the sauce.
• Don’t skip browning the meat — it enhances the flavour and colour of the sauce.
• Simmer the sauce slowly — this allows the flavours to meld and the sauce to thicken.
• Taste and adjust seasoning at the end — flavours develop as the sauce cooks.
• Cook the spaghetti al dente — it will continue to cook slightly when mixed with the hot sauce.
• Remove the bay leaf before serving — it can be tough and isn’t pleasant to eat.

Healthy Alternatives / Variations

• Add chopped mushrooms for extra umami flavour.
• Use turkey mince for a lighter version.
• Include a pinch of chilli flakes for a spicy kick.
• Replace pancetta with bacon for a different smoky taste.
• Add a splash of cream for a richer sauce.

Ingredient Substitutions

• Use vegetable stock instead of beef stock for a lighter sauce.
• Replace red wine with extra beef stock if you prefer not to use alcohol.
• Swap spaghetti for any pasta shape you like.
• Use fresh herbs instead of dried for a more vibrant taste.

How to Serve

Serve the Mary Berry Spaghetti Bolognese Recipe hot, with a generous sprinkle of freshly grated Parmesan cheese and a side of garlic bread. A simple green salad makes a refreshing accompaniment.

Pairing Ideas

Pair this dish with a robust red wine like Chianti or a soft Merlot. For a non-alcoholic option, a sparkling water with a slice of lemon works beautifully.

How to Store Leftovers

Fridge

Store leftovers in an airtight container in the fridge for up to 3 days.

Freezer

Freeze the Bolognese sauce in portions for up to 3 months. Defrost in the fridge overnight before reheating.

Reheating

Reheat gently on the stove until piping hot, adding a splash of water if the sauce is too thick.

Nutrition (per serving, approx.)

• Calories: 520 kcal
• Carbohydrates: 58g
• Protein: 26g
• Fat: 20g

FAQs

Can I make the Bolognese sauce ahead of time?

Yes, the sauce actually benefits from being made a day in advance. It allows the flavours to develop even more.

What can I use instead of red wine?

You can use additional beef stock or a splash of balsamic vinegar to add depth without the alcohol.

How do I prevent the sauce from being too watery?

Simmer the sauce uncovered to allow excess liquid to evaporate, thickening the sauce naturally.

Can I use fresh tomatoes instead of canned?

Yes, but you’ll need to peel and chop them first. Canned tomatoes are often more convenient and consistent in flavour.

Mary Berry Spaghetti Bolognese Recipe

Recipe by Eleanor HayesCourse: Main CourseCuisine: ItalianDifficulty: Intermediate

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Mary Berry Spaghetti Bolognese Recipe is a rich, hearty dish perfect for any occasion. Enjoy a robust sauce over perfectly cooked spaghetti.

Ingredients

• 2 tbsp olive oil

• 1 large onion, finely chopped

• 2 cloves garlic, crushed

• 500g minced beef

• 100g pancetta, diced

• 2 tbsp tomato purée

• 400g can chopped tomatoes

• 150ml red wine

• 150ml beef stock

• 1 tsp dried oregano

• 1 tsp dried basil

• 1 bay leaf

• 1 tbsp Worcestershire sauce

• 1 tsp salt

• 1/2 tsp freshly ground black pepper

• 400g spaghetti

• 1 tbsp salt for boiling water

Directions

• Start by finely chopping the onion and crushing the garlic cloves.
• Heat the olive oil in a large pan over medium heat and cook the onion until soft and translucent.
• Increase the heat and add the minced beef, cooking until browned all over.
• Stir in the diced pancetta and cook until slightly crispy.
• Add the tomato purée, cook for 1-2 minutes, then pour in the red wine.
• Add chopped tomatoes, beef stock, herbs, and Worcestershire sauce, then simmer for 45 minutes.
• Bring a pot of salted water to a boil and cook the spaghetti until al dente.
• Remove the bay leaf, adjust seasoning, and toss the spaghetti with the sauce before serving.

Notes

• Use a good quality red wine — it adds depth and richness to the sauce.
• Don’t skip browning the meat — it enhances the flavour and colour of the sauce.
• Simmer the sauce slowly — this allows the flavours to meld and the sauce to thicken.
• Taste and adjust seasoning at the end — flavours develop as the sauce cooks.
• Cook the spaghetti al dente — it will continue to cook slightly when mixed with the hot sauce.
• Remove the bay leaf before serving — it can be tough and isn’t pleasant to eat.