Mary Berry's bolognese ragù recipe
Bolognese ragù with pappardelle Mary'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. 2 tbsp olive oil 2 onions, finely chopped1 large carrot, finely chopped2 sticks celery, finely chopped500g/1lb 2oz lean pork mince500g/1lb 2oz beef mince3 garlic cloves, crushed 3 tbsp sun-dried tomato paste 150ml/5fl oz white wine 500g/1lb 2oz passata 400g tin chopped tomatoes 200ml/7fl oz beef stock 3 bay leaves 2 tbsp chopped thyme leaves 4 tbsp double cream salt and freshly ground black pepper450g/1lb pappardelle pasta, to serveParmesan, to serve basil leaves, to garnish 2 tbsp olive oil 2 onions, finely chopped 1 large carrot, finely chopped 2 sticks celery, finely chopped 500g/1lb 2oz lean pork mince 500g/1lb 2oz beef mince 3 garlic cloves, crushed 3 tbsp sun-dried tomato paste 150ml/5fl oz white wine 500g/1lb 2oz passata 400g tin chopped tomatoes 200ml/7fl oz beef stock 3 bay leaves 2 tbsp chopped thyme leaves 4 tbsp double cream salt and freshly ground black pepper 450g/1lb pappardelle pasta, to serve Parmesan, to serve basil leaves, to garnish Method Preheat the oven to 160C/140C Fan/Gas 3.Heat the oil in a deep, lidded ovenproof casserole. Add the onion, carrot and celery and fry over a high heat for 5–6 minutes, or until starting 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. Add the tomato paste and stir. Add the passata, tomatoes, stock, herbs and wine. Season with salt and pepper and bring to the boil, cover and bake for about an hour.Stir in the cream, and return to the oven, with the lid off, for another hour, until tender and reduced. Bring a pot of salted water to the boil, add the pasta and cook according to packet instructions. Drain and check the seasoning. Divide the pasta between plates, top with the sauce, grate over some Parmesan, garnish with basil leaves and serve. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. Heat the oil in a deep, lidded ovenproof casserole. Add the onion, carrot and celery and fry over a high heat for 5–6 minutes, or until starting 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. Heat the oil in a deep, lidded ovenproof casserole. Add the onion, carrot and celery and fry over a high heat for 5–6 minutes, or until starting 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. Add the tomato paste and stir. Add the passata, tomatoes, stock, herbs and wine. Season with salt and pepper and bring to the boil, cover and bake for about an hour. Add the tomato paste and stir. Add the passata, tomatoes, stock, herbs and wine. Season with salt and pepper and bring to the boil, cover and bake for about an hour. Stir in the cream, and return to the oven, with the lid off, for another hour, until tender and reduced. Stir in the cream, and return to the oven, with the lid off, for another hour, until tender and reduced. Bring a pot of salted water to the boil, add the pasta and cook according to packet instructions. Drain and check the seasoning. Bring a pot of salted water to the boil, add the pasta and cook according to packet instructions. Drain and check the seasoning. Divide the pasta between plates, top with the sauce, grate over some Parmesan, garnish with basil leaves and serve. Divide the pasta between plates, top with the sauce, grate over some Parmesan, garnish with basil leaves and serve. Recipe tips The Bolognese sauce can be made up to a day ahead and reheated. It can also be frozen for up to a month.