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Mary Berry’s simple bolognese pasta bake

Mary Berry’s simple bolognese pasta bake

If you're looking for a tasty and nutritious meal for the entire family, Mary Berry's bolognese bake couldn't be easier to make.

Serves: 6

 
Total Time: 01:00

Ingredients:

  • One tablespoon of olive oil
  • Two onions, chopped
  • Two celery sticks, finely chopped
  • 675g beef mince
  • Two garlic cloves, crushed
  • Two tablespoons of tomato puree
  • Two 400g tins of chopped tomatoes
  • 350ml-500ml beef stock
  • Two teaspoons of Worcestershire sauce
  • Two teaspoons of redcurrant jelly
  • One tablespoon of butter
  • 250g chestnut mushrooms, sliced
  • One tablespoon of chopped fresh thyme leaves
  • 225g penne pasta
  • 50g cheddar, grated
  • 30g Parmesan, grated
  • Salt and freshly ground black pepper
  • Green or tomato salad, to serve

Method:

  1. Heat the oil in a deep frying pan and add the onions and celery, frying them over high heat for three minutes, until starting to soften.
  2. Add the mince and fry until browned, breaking it up with two wooden spoons as it browns.
  3. Next, add the garlic and tomato puree before stirring in the tomatoes, Worcestershire sauce and redcurrant jelly. Add stock, using the full amount if your pan is wide and then season well with salt and pepper.
  4. Cover and simmer over low heat for 30 to 35 minutes before preheating the oven to 200°C/180°C/Gas 6 before melting the butter in a lidded frying pan.
  5. Add the mushrooms and fry for one minute, covering them with a lid and frying for a further two minutes. Remove the lid and fry for another two minutes until the liquid has evaporated.
  6. Add the mushrooms and thyme to the mince and stir well. Meanwhile, cook the pasta in boiling salted water according to packet instructions, until al dente.
  7. Drain well and run under cold water. Stir the pasta into the mince and check the seasoning.
  8. Spoon into a large, shallow ovenproof dish before sprinkling with cheese and baking it for 25 to 30 minutes, or until golden and bubbling around the edges. Serve piping hot with a green salad or tomato salad

 “This bolognese pasta bake can be assembled ahead, ready to pop in the oven. My method of frying the mushrooms ensures they stay firm and flavourful, not soft and soggy.”