Mary Berry's Bolognese Ragu Recipe: A Midweek Favourite with Over 50 Four-Star Ratings

Mary Berry, the celebrated culinary icon, has shared countless pasta recipes throughout her illustrious career, including beloved dishes like her lasagne and bolognese bake. Among these, her bolognese ragu with pappardelle stands out as a particular crowd-pleaser, amassing more than 50 four-star ratings on BBC Food. This recipe is hailed as the ideal midweek meal, combining simplicity with robust flavours that appeal to all ages.

Recipe Overview and Popularity

The recipe notes describe Mary Berry's bolognese as "as gorgeous as she is", acknowledging its slightly controversial twist on the classic dish. Despite being an everyday staple, it promises to be adored by both young and old. Designed to serve six people, this dish offers practical flexibility: it can be prepared up to a day in advance and reheated, or frozen for up to one month, making it a convenient option for busy households.

Ingredients for Mary Berry's Bolognese Ragu

Two tablespoons of olive oil
Two onions, finely chopped
One large carrot, finely chopped
Two sticks of celery, finely chopped
500g lean pork mince
500g beef mince
Three garlic cloves, crushed
Three tablespoons of sun-dried tomato paste
150ml white wine
500g passata
400g tin of chopped tomatoes
200ml beef stock
Three bay leaves
Two tablespoons of chopped thyme leaves
Four tablespoons of double cream
Salt and pepper to taste
450g pappardelle pasta, to serve
Parmesan cheese, to serve
Basil leaves, for garnish

Step-by-Step Method

Preheat the oven to 160°C (140°C for fan ovens). Heat the olive oil in a deep, lidded ovenproof casserole dish.
Add the finely chopped onion, carrot, and celery to the dish. Fry over high heat for five to six minutes until they begin to soften.
Introduce the pork and beef mince, frying until browned and any excess liquid has evaporated. Add the crushed garlic and fry for an additional 30 seconds.
Stir in the sun-dried tomato paste, then add the passata, chopped tomatoes, beef stock, herbs (bay leaves and thyme), and white wine. Season generously with salt and pepper.
Bring the mixture to a boil, cover the dish, and bake in the preheated oven for approximately one hour.
After an hour, stir in the double cream. Return the dish to the oven, uncovered, for another hour until the ragu is tender and has reduced to a rich consistency.
While the ragu finishes cooking, bring a large pot of salted water to a boil. Add the pappardelle pasta and cook according to the packet instructions. Drain the pasta well and check the seasoning.
To serve, divide the cooked pappardelle between plates, top with the hearty bolognese ragu, grate over fresh Parmesan cheese, and garnish with basil leaves for a fresh finish.

This detailed method ensures a flavourful and satisfying meal that lives up to its high ratings, perfect for a comforting dinner any day of the week.