Mary Berry’s bolognese pasta bake is the perfect dish for busy weeknights or casual gatherings, as it’s both convenient and super comforting.
Featured in her book ‘Mary Berry’s Simple Comforts’, this recipe is perfect for feeding a crowd and can be prepared up to six hours in advance, easing your event planning.
With its rich, savoury flavours, it’s sure to become a family favourite, especially when paired with a fresh tomato salad or some garlic bread on the side.
When following Mary’s instructions, this recipe serves six and takes less than 30 minutes to prepare.
The chef and former Great British Bake Off star highlights that that this dish is not suitable for freezing.
Mary Berry’s bolognese pasta bake recipe
Ingredients
One tbsp olive oil
Two onions, chopped
Two celery sticks, finely chopped
675g beef mince
Two garlic cloves, crushed
Two tbsp tomato purée
Two 400g tins chopped tomatoes
350–500ml beef stock
Two tsp Worcestershire sauce
Two tsp redcurrant jelly
One tbsp butter
250g chestnut mushrooms, sliced
One tbsp 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
Heat some oil in a large frying pan or a broad, oven-safe casserole dish. Sauté the chopped onions and celery over high heat for about three minutes until they start to soften. Add the ground meat, breaking it apart with two wooden spoons as it browns.
Once the meat is browned, stir in the minced garlic and tomato paste, cooking briefly for a few seconds. Then, add the tomatoes, Worcestershire sauce, and redcurrant jelly. Pour in the stock (adding more if needed for a larger pan), and season with salt and pepper. Cover the pan and simmer gently on low heat for 30–35 minutes.
Meanwhile, preheat the oven to 200°C (180°C fan) or Gas Mark Six. In a separate lidded frying pan, melt butter over high heat and sauté the mushrooms for a minute.
Cover and cook for another two minutes, then remove the lid and continue cooking for another two minutes until the mushrooms release their moisture and the liquid evaporates. Stir in the thyme and mushrooms into the meat mixture and combine thoroughly.
Cook the pasta in salted water until it reaches an al dente texture. Drain and rinse it under cold water. Then, mix the pasta with the meat sauce, adjusting seasoning to taste.
Transfer the combined mixture to a large, shallow ovenproof dish. Top with cheese and bake for 25–30 minutes, or until golden and bubbling around the edges. Serve hot, accompanied by a fresh green or tomato salad.
