Mary Berry’s Bolognese BakeCourse: Main CourseCuisine: ItalianDifficulty: Medium
A heartwarming take on the all-time favourite Spaghetti Bolognaise, Mary Berry puts her own stamp on this dish to produce a pasta bake that is both delicious and fulfilling
1 tbsp olive oil
2 onions chopped
2 celery sticks chopped finely
675 g minced beef
2 garlic cloves crushed
2 tbsp tomato purée
2x 400 g tins of chopped tomatoes
350 ml beef stock or beef stock cubes in 350ml of hot water
2 tsp Worcestershire sauce
1 tbsp redcurrant jelly optional
A knob of butter
250 g chestnut mushrooms, sliced
1 tbsp chopped fresh thyme leaves
225 g penne pasta
100 g mature Cheddar cheese, grated
50 g Parmesan cheese grated
salt and freshly ground black pepper
- Heat the oil in a deep frying pan. Add the onions and celery and sweat over a high heat for about 3 minutes, until they are soft and translucent. .
- Add the mince and brown quickly, breaking it up with a wooden spoon
- Add the garlic and tomato purée and stir to combine.
- Add the tomatoes, stock, Worcestershire sauce and redcurrant jelly (if using)
- Stir to combine and season with salt and pepper.
- Cover with a lid and reduce the heat to a low simmer and let the sauce simmer for 30–35 minutes.
- Meanwhile, 10 minutes before the sauce is ready, melt the butter in a frying pan, add the mushrooms and fry them for a minute over a high heat.
- Put a lid on the pan and cook for 2 minutes to draw out any liquid, then remove the lid and fry for 2 minutes over a high heat to evaporate the liquid.
- Add the mushrooms and the thyme to the mince and stir well.
- Take off the heat
- Preheat the oven to 160°C/140°C/320°F/ fan/Gas 3
- Place the pasta into a pot of boiling salted water and cook as per the packet instructions. Check about 2 minutes before the package cooking time to see if it is cooked. you should be looking to keep it al dente (cooked but firm to the bite)
- The pasta will cook more in the oven so keep it undercooked rather than overcooked
- Drain well into a colander and quickly flash under cold water
- Stir the pasta into the mince, then taste to check the seasoning.
- Spoon everything into the ovenproof casserole dish. Top all over with both cheeses and bake in the oven for 25–30 minutes until golden and bubbling around the edges.
- Serve with a nice crisp green salad
Recipe and method taken from Mary Berry’s “Simple Comforts“