Mary Berry has long been beloved for her straightforward, family-friendly recipes, and her bolognese pasta bake ranks among her favorites for a reason. This dish is easy to prepare, packed with flavor, and ideal for feeding a crowd on busy weeknights.
One of the best features of this recipe is that it can be assembled up to six hours before baking, eliminating any last-minute stress. As Mary says in her recipe notes, “This bolognese pasta bake can be assembled ahead, ready to pop in the oven.”
To start, warm oil in a deep frying pan or flameproof casserole. Add chopped onions and celery, cooking over high heat for around three minutes. Next, add the minced beef and brown it, breaking up any clumps with a wooden spoon.
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Stir in garlic and tomato purée, followed by canned tomatoes, Worcestershire sauce, and redcurrant jelly for a subtle sweetness. Pour in the stock, seasoning generously with salt and pepper, then cover and simmer gently for 30 to 35 minutes.
While the sauce simmers, prepare the mushrooms following Mary’s method to keep them firm and full of flavor. Melt butter in a frying pan, add mushrooms, and sauté over high heat for one minute. Cover with a lid to steam for two minutes, then remove the lid and fry for another two minutes until any liquid evaporates. Stir in the mushrooms and fresh thyme into the bolognese sauce.
Cook the pasta in boiling salted water until just al dente, then drain and rinse under cold water. Mix the pasta into the sauce, taste, and adjust the seasoning if necessary.
Transfer the mixture to a large, shallow ovenproof dish and generously sprinkle with a variety of cheeses. Bake in a preheated oven at 200°C (180°C Fan) for 25 to 30 minutes until golden and bubbling.
Serve hot, alongside a crisp green salad or a fresh tomato salad for a complete meal. This comforting pasta bake is sure to become a family favorite, especially on busy weeknights when you want something delicious yet easy to prepare.