Mary berry spaghetti Bolognese ragu
Mary berry spaghetti Bolognese ragu is a classic Italian dish that is loved all around the world. In this recipe, minced beef is cooked in a tomato-based sauce with aromatic herbs, vegetables, and red wine until it becomes tender and flavorful. The sauce is then served over spaghetti pasta, which is cooked to al dente perfection. This dish is perfect for a comforting weeknight dinner or for a special occasion with friends and family. It’s easy to make, delicious, and sure to please everyone’s taste buds.
Why people also love Mary berry spaghetti Bolognese ragu
People also love Mary Berry’s spaghetti Bolognese ragu because it is a classic and timeless recipe that has been enjoyed for generations. The rich and hearty sauce is made with simple ingredients but packed with flavor, making it a comforting and satisfying meal that everyone loves. Additionally, the recipe is versatile and can be easily customized to fit individual preferences and dietary needs. It’s also easy to make in large batches, making it perfect for feeding a crowd or meal prepping for the week. Overall, Mary Berry’s spaghetti Bolognese ragu is a beloved and popular dish because it’s delicious, comforting, and brings people together.
Ingredients:
- Olive oil
- 2 onions, finely chopped
- 2 carrots, peeled and finely chopped
- 2 celery sticks, finely chopped
- 3 garlic cloves, crushed
- 500g minced beef
- 250g pork sausages, squeezed from their skins
- 200ml red wine
- 400g can chopped tomatoes
- 3 tbsp tomato purée
- 2 bay leaves
- 1 tsp dried oregano
- Salt and freshly ground black pepper
- 2 tsp caster sugar
Instructions:
- Heat a large saucepan over a medium heat and add some olive oil.
- Add the onions, carrots, and celery and cook until softened.
3.Add the garlic and cook for another minute. - After this,Add the minced beef and pork sausage and cook until browned.
- Pour in the red wine and let it simmer for a few minutes until it has reduced by half.
- Add the canned tomatoes, tomato puree, bay leaves, dried oregano, salt, pepper, and sugar.
- Bring to a boil and then reduce the heat and let it simmer for around an hour.
- Serve with cooked spaghetti or your preferred pasta.
Quick Facts
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour and 15 minutes
- Difficulty: Easy
- Yield: Serves 6
Servings Suggestions:
Serve with cooked spaghetti or your favorite pasta. You can also sprinkle some grated Parmesan cheese and freshly chopped parsley on top.
Expert Tips & Tricks:
- Use a mix of minced beef and pork sausages for extra flavor.
- Make sure to cook the onions, carrots, and celery until they are very soft for a more flavorful sauce.
- Let the ragu simmer for at least an hour to allow the flavors to develop fully.
- You can make the sauce in advance and keep it in the fridge for up to 3 days or freeze for up to 1 month.
Nutrition Information:
Per serving (not including pasta or additional toppings):
- Calories: 341
- Total fat: 18g
- Saturated fat: 6g
- Cholesterol: 74mg
- Sodium: 673mg
- Total carbohydrates: 12g
- Dietary fiber: 2g
- Sugars: 7g
- Protein: 26g
Presentation:
To serve, place a portion of cooked spaghetti on each plate and spoon the ragu over the top. Garnish with some grated Parmesan cheese and chopped parsley if desired. Serve with garlic bread or a side salad.
Variations and substitutions you can make for Mary berry spaghetti bolognese ragu:
- Vegetarian version: You can substitute the minced beef and pork sausages with plant-based ground meat or tofu. Use vegetable stock instead of red wine if desired.
- Gluten-free version: Make sure to use gluten-free spaghetti or other pasta, and double-check that your canned tomatoes and tomato puree are gluten-free. You can also use a cornstarch slurry to thicken the sauce instead of flour.
- Spicier version: Add some chili flakes or chopped fresh chili peppers to the onion mixture at the beginning to add some heat to the dish.
- Low-carb version: Serve the ragu over zucchini noodles or spaghetti squash instead of regular pasta.
- Different meats: You can use ground chicken or turkey instead of beef, or use a mix of different meats for extra flavor.
- Different vegetables: You can vary the types and amounts of vegetables used in the recipe according to your preferences. For example, you can add some chopped bell peppers, mushrooms, or zucchini to the mixture.
- Herbs and spices: Feel free to experiment with different herbs and spices to customize the flavor of the ragu. For example, you could add some fresh basil or thyme, or use smoked paprika instead of oregano.
- Dairy-free version: Omit the Parmesan cheese or use a dairy-free alternative such as nutritional yeast or vegan parmesan.
Recommendations and notices:
- Make sure to use a large pot or Dutch oven to cook the ragu, as it will simmer for quite a while and can splatter.
- Take the time to chop the vegetables finely and sauté them until they are very soft. This will give the sauce more flavor and make it smoother in texture.
- Use a mix of minced beef and pork sausages if possible, as this will add extra richness and depth of flavor to the ragu. You can also use ground chicken, turkey, or lamb if you prefer.
- Add the wine slowly and let it simmer for a few minutes to allow the alcohol to cook off before adding the tomatoes and other ingredients.
- Let the ragu simmer on low heat for at least an hour, stirring occasionally to prevent sticking and burning, to allow the flavors to develop fully.
- Taste the ragu before serving and adjust the seasoning as needed. You can also add more salt, pepper, or herbs to taste.
- Serve the spaghetti bolognese ragu hot over cooked pasta, garnished with Parmesan cheese and fresh parsley if desired. You can also serve it with garlic bread or a side salad.
- To ensure freshness, store any remaining portion in a sealed container in the refrigerator for a maximum of 3 days. Alternatively, you can freeze it for up to 1 month. Reheat gently on the stove or in the microwave, stirring occasionally.
FAQ for Mary berry spaghetti Bolognese ragu
Yes, you can use ground turkey, chicken, lamb, or a mix of different meats to make the ragu. The texture and flavor may be slightly different, but it will still taste great.
Yes, you can make the ragu up to 3 days in advance and store it in the fridge until ready to serve. You can also freeze the ragu for up to 1 month.
Yes, you can use fresh tomatoes instead of canned, but you will need to peel and chop them first. You can also use a combination of fresh and canned tomatoes if you prefer.
Yes, you can make a vegetarian or vegan version of the spaghetti bolognese ragu by using plant-based ground meat, tofu, or mushrooms instead of meat. Omit the Parmesan cheese or use a dairy-free alternative such as nutritional yeast or vegan parmesan.
Let the ragu simmer on low heat for at least an hour to allow the flavors to develop fully. You can let it simmer for up to 3 hours if desired.
Yes, you can use any type of pasta you like with the spaghetti bolognese ragu. You can choose from popular pasta shapes like penne, rigatoni, or fusilli.
Conclusion
That’s it! Mary Berry’s spaghetti bolognese ragu is a classic recipe that’s easy to make and tastes delicious. It’s perfect for a comforting weeknight dinner or for impressing guests at a dinner party.
