Mary Berry’s simple bolognese ragu recipe is the perfect easy midweek family meal

Mary Berry’s bolognese ragu with pappardelle is an easy midweek meal the whole family will love — and it can even be made ahead of time

This recipe calls for pappardelle pasta

Mary Berry has shared a wealth of pasta recipes throughout her illustrious career, including her much-loved lasagne and bolognese bake.

Among the most celebrated is her bolognese ragu with pappardelle, which has amassed over 50 four-star ratings on BBC Food.

The recipe notes read: “Mary Berry’s controversial bolognese is as gorgeous as she is. Even though it’s a bit of an everyday dish, it will be loved by young and old.”

This recipe serves six people, and can conveniently be prepared up to a day in advance and reheated. It can also be frozen for up to one month, reports the Mirror.

Mary’s bolognese recipe has more than 50 four-star ratings(Image: Getty)

How to make Mary Berry’s bolognese ragu with pappardelle

Ingredients:

Two tablespoons of olive oilTwo onions, finely choppedOne large carrot, finely choppedTwo sticks of celery, finely chopped500g lean pork mince500g beef minceThree garlic cloves, crushedThree tablespoons of sun-dried tomato paste150ml white wine500g passata400g tin of chopped tomatoes200ml beef stockThree bay leavesTwo tablespoons of chopped thyme leavesFour tablespoons of double creamSalt and pepper450g pappardelle pasta, to serveParmesan, to serveBasil leaves, to garnish

Mary’s bolognese is the perfect midweek meal(Image: Getty Images)

Method:

Heat the oven to 160°C/140°C Fan, then warm the oil in a deep, lidded ovenproof casserole dish.

Toss in the onion, carrot and celery and fry over a high heat for five to six minutes, until they begin to soften.

Add the pork and beef mince and fry until browned and any excess liquid has evaporated. Add the garlic and fry for 30 seconds.

Next, stir in the tomato paste, followed by the passata, tomatoes, stock, herbs and wine.

Season with salt and pepper to taste, then bring to the boil, cover, and bake for approximately one hour.

Stir in the cream, then return to the oven with the lid removed for a further hour, until tender and reduced.

Bring a pot of salted water to the boil, add the pasta and cook according to the packet instructions. Drain and adjust the seasoning.

Divide the pasta between plates, spoon over the sauce, grate Parmesan on top, and finish with a garnish of basil leaves before serving.

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