I still remember the first time I made Mary Berry’s Spaghetti Bolognese. I was just learning how to cook properly and wanted to impress my family with something homemade but foolproof. I came across Mary’s version and thought, “If anyone can guide me through a great Bolognese, it’s her.” I had tried a few different Bolognese recipes in the past, but this one stood out from the moment I began.
There was something about the way Mary combines the ingredients so simply, yet the result tastes as though it has been simmering in an Italian kitchen for hours. The combination of onions, carrots, celery, and garlic creates a deep, savoury base, while the minced beef and tomato puree build that hearty, rich flavour we all expect from a good Bolognese. What truly surprised me, though, was how easily the sauce came together and how balanced it tasted.
Since then, it’s become one of my weekday regulars. I’ve made it when I’ve had guests over, for comforting solo dinners, and even in large batches to freeze for future meals. It’s a recipe that never fails me and always leaves me with leftovers I’m excited to eat again the next day.
What I really love about Mary Berry’s version is that it’s not overly complicated. She keeps it classic and lets the ingredients shine. It’s a perfect starting point for anyone new to Bolognese, but it’s also great for seasoned cooks who appreciate the beauty of simplicity.
If you’re looking for a reliable, rich, and flavour-packed spaghetti Bolognese that feels both homely and a little refined, this is the recipe to try. Every time I cook it, it reminds me why I fell in love with home cooking in the first place.
What is Mary Berry Spaghetti Bolognese?
Mary Berry’s Spaghetti Bolognese is a classic meat-based pasta sauce made with minced beef, vegetables, tomato puree, and a splash of red wine. It’s simmered slowly to deepen the flavours, then served over freshly cooked spaghetti. Her version is a simplified yet rich take on the Italian staple, staying true to its comforting roots while making it easy to cook at home.
Why You Should Try This Recipe?
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It’s easy to follow, even for beginner cooks
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Uses everyday ingredients with a few flavourful additions
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Simmered gently to develop a deep, rich taste
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Perfect for batch cooking and freezing
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A family-friendly favourite that pleases both kids and adults
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Can be customized to suit your preferences
Ingredients Needed to Make Mary Berry Spaghetti Bolognese
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2 tablespoons olive oil
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1 large onion, finely chopped
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2 carrots, peeled and diced
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2 celery sticks, diced
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2 garlic cloves, crushed
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500 g (1 lb) lean minced beef
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2 tablespoons tomato purée
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1 can (400 g) chopped tomatoes
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150 ml red wine (or beef stock)
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1 teaspoon dried oregano
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Salt and freshly ground black pepper, to taste
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350–400 g spaghetti
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Freshly grated Parmesan, to serve
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Fresh parsley, chopped (optional)
Instruction to Make Mary Berry Spaghetti Bolognese
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Heat the oil in a large saucepan over medium heat.
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Add the onion, carrots, and celery, and cook gently for about 10 minutes until soft. Stir occasionally.
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Add the garlic and cook for 1 more minute.
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Stir in the minced beef, breaking it up with a spoon. Cook until browned all over.
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Mix in the tomato purée and cook for 2–3 minutes to deepen the flavour.
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Add the chopped tomatoes, red wine, and oregano. Season with salt and pepper.
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Bring to a simmer, then reduce the heat and cook gently, uncovered, for 30–40 minutes, stirring occasionally.
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Meanwhile, cook the spaghetti in a large pot of boiling salted water according to packet instructions. Drain and set aside.
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Taste the sauce and adjust seasoning if needed.
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Serve the Bolognese over the cooked spaghetti, topped with Parmesan and parsley if desired.
Mary Berry Spaghetti Bolognese
Ingredients
- 2 tablespoons olive oil
- 1 large onion finely chopped
- 2 carrots peeled and diced
- 2 celery sticks diced
- 2 garlic cloves crushed
- 500 g 1 lb lean minced beef
- 2 tablespoons tomato purée
- 1 can 400 g chopped tomatoes
- 150 ml red wine or beef stock
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- 350-400 g spaghetti
- Freshly grated Parmesan to serve
- Fresh parsley chopped (optional)
Instructions
- Heat the oil in a large saucepan over medium heat.
- Add the onion, carrots, and celery, and cook gently for about 10 minutes until soft. Stir occasionally.
- Add the garlic and cook for 1 more minute.
- Stir in the minced beef, breaking it up with a spoon. Cook until browned all over.
- Mix in the tomato purée and cook for 2–3 minutes to deepen the flavour.
- Add the chopped tomatoes, red wine, and oregano. Season with salt and pepper.
- Bring to a simmer, then reduce the heat and cook gently, uncovered, for 30–40 minutes, stirring occasionally.
- Meanwhile, cook the spaghetti in a large pot of boiling salted water according to packet instructions. Drain and set aside.
- Taste the sauce and adjust seasoning if needed.
- Serve the Bolognese over the cooked spaghetti, topped with Parmesan and parsley if desired.
Notes
- Let the sauce simmer low and slow for full flavour
- Use good quality minced beef with a little fat for richness
- Stir in a splash of milk towards the end for a smoother sauce
- Don’t rush the vegetable sauté, it builds the flavour base
- If skipping wine, beef stock works just as well
- Leftovers taste even better the next day, so make a bigger batch
Nutritional Value (Per Serving, Approximate)
- Calories: 500
- Protein: 28g
- Carbohydrates: 50g
- Fat: 20g
- Saturated Fat: 6g
- Fiber: 4g
- Sodium: 400mg
- Iron: High due to red meat content
What Goes Well with Mary Berry Spaghetti Bolognese
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Garlic bread or crusty baguette
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A crisp green salad with lemon vinaigrette
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A glass of red wine (like Chianti or Merlot)
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Roasted vegetables or grilled courgettes
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Parmesan or pecorino cheese
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A sprinkle of chilli flakes for a bit of heat
My Tips to Make the Best Mary Berry Spaghetti Bolognese
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Let the sauce simmer low and slow for full flavour
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Use good quality minced beef with a little fat for richness
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Stir in a splash of milk towards the end for a smoother sauce
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Don’t rush the vegetable sauté, it builds the flavour base
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If skipping wine, beef stock works just as well
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Leftovers taste even better the next day, so make a bigger batch
Easy Variations of Mary Berry Spaghetti Bolognese
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Use turkey or chicken mince for a leaner version
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Add a splash of cream or milk for a lighter, creamier texture
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Include chopped mushrooms or bell peppers for added veg
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Replace spaghetti with penne, tagliatelle, or zucchini noodles
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For a vegetarian twist, swap mince for lentils or soy mince
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Add bay leaf or thyme for an herbal note
Best Way to Store Mary Berry Spaghetti Bolognese
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Store in an airtight container in the fridge for up to 3 days
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Freeze the sauce (without pasta) for up to 3 months
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Reheat gently on the stove or in the microwave until piping hot
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Add a splash of water or stock when reheating to loosen the sauce
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Cook fresh pasta when ready to serve for best texture
Nutritional Value (Per Serving, Approximate)
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Calories: 500
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Protein: 28g
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Carbohydrates: 50g
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Fat: 20g
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Saturated Fat: 6g
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Fiber: 4g
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Sodium: 400mg
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Iron: High due to red meat content
FAQs
Can I make it without wine?
Yes, you can use beef stock or even vegetable stock instead.
Is this freezer-friendly?
Absolutely. The sauce freezes well. Just don’t freeze with the pasta.
What’s the best pasta to serve it with?
Spaghetti is traditional, but tagliatelle or penne work beautifully too.
Can I make it ahead?
Yes, it tastes even better the next day after the flavours have developed.
Conclusion
Every time I cook Mary Berry’s Spaghetti Bolognese, I’m reminded of why this dish has stood the test of time. It’s simple, hearty, and incredibly satisfying. The kind of meal that fills the kitchen with warmth and has everyone asking, “What’s for dinner?” before they’ve even seen the table.
What makes this Bolognese so special for me is that it’s not just a recipe but a reliable friend in the kitchen. No matter how many times I’ve made it, it always delivers. The sauce thickens to perfection, the flavours deepen beautifully, and the smell alone is enough to lift your spirits. I’ve served it to picky eaters, seasoned food lovers, and busy weeknight crowds, and it’s always been a hit.
Over the years, I’ve tweaked it here and there, sometimes adding extra veg, other times doubling the batch for leftovers but the core of the recipe remains Mary’s, and that’s what keeps me coming back. It’s humble, honest, and made with care. And sometimes, that’s exactly what we need.
This spaghetti Bolognese has become one of those comfort dishes I turn to when I want something dependable yet delicious. Whether it’s a rainy day, a family gathering, or just a craving for something homemade, this dish has me covered.
So if you’re looking for a recipe that brings the best of traditional flavour with a no-fuss approach, Mary Berry’s Spaghetti Bolognese is the one to try. Cook it once, and I promise, it’ll earn a permanent spot in your weekly meal plan. It certainly did in mine.
