Mary Berry has shared her recipe for a richer and tastier bolognese, featuring an unusual secret ingredient and a clever cooking technique. The beloved British baker recommends adding double cream to the sauce and slow-cooking it in the oven for an exceptionally tender and flavorful result.
The Secret Ingredient
Speaking to the BBC, Berry explained that after simmering the sauce for an hour, she adds double cream. "After an hour in the oven, my secret is to make it even richer by adding in double cream. Don't worry, it doesn't curdle or anything like that, it just enriches it," she said. The cream is stirred in, and the sauce returns to the oven for another hour with the lid off to achieve a thick consistency.
Oven Cooking Method
Berry's ultimate tip is to cook the bolognese in the oven rather than on the hob. "Most people cook bolognese on the hob, but I have a good tip that will make the most tender, deeply flavoured bolognese that you have ever tasted," she said. The slow oven heat brings out the flavors of all ingredients, resulting in fork-tender meat.
Ingredients
- 500g pork mince
- 500g beef mince
- 500g passata
- 400g chopped tomatoes
- 200ml beef stock
- 150ml wine (white or red, Berry prefers white)
- Two chopped onions
- Two sticks chopped celery
- One large chopped carrot
- Three crushed garlic cloves
- Three tablespoons sundried tomato paste
- Four tablespoons double cream
- Two tablespoons chopped thyme leaves
- Four bay leaves
- Salt and pepper to taste
- 450g pappardelle pasta
- Salt for pasta water
- Parmesan cheese and basil leaves to serve
Method
Preheat the oven to 160C (140C fan). Heat oil in a large pot, then fry chopped carrots, celery, and onions on high heat for about five minutes until softened. Add both minces and brown over high heat, breaking up any clumps with wooden spatulas. Stir in crushed garlic for 30 seconds, then add tomato paste and mix well.
Pour in beef stock, chopped tomatoes, and passata, stirring to combine. Bring to a gentle simmer, then add wine, herbs, salt, and pepper. Transfer the pot to the oven and cook for one hour. After this time, stir in the double cream and return to the oven, uncovered, for another hour.
When the sauce is nearly ready, cook the pappardelle in salted boiling water until al dente. Drain and serve with the bolognese, topped with Parmesan and basil leaves.
