Mary Berry’s ‘wonderful’ bolognese pasta bake recipe is perfect autumn dish

Mary Berry’s delicious bolognese pasta bake recipe

Bolognese is an easy dinner made in most British homes on a weekly basis, but Mary Berry has turned this classic dish into a bake which can be made to enjoy as a hearty dinner.

October has arrived which means many people are now searching for some rich comfort food which can easily be prepared on a cold autumn night.

British cooking legend Mary Berry has come up with the ultimate cosy homecooked recipe with her “simple” bolognese pasta bake, which takes less than 30 minutes to prepare. She first shared the recipe on her television show ‘Mary Berry’s Simple Comforts’ but it can now be found in a video online or on the BBC website.

Mary Berry said “It’s crispy brown on top, and underneath it will be soft with the sauce…I can’t think of anything I’ll enjoy more with family on a weekday than this wonderful pasta bake.”

In order to cook up this delicious dinner, you will need a deep pot or frying pan, a pan with a lid and a large oven-proof shallow dish.

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How to make Mary Berry’s crispy bolognese bake 


For the sauce:

  • 675g minced beef
  • 350-550ml of beef stock, depending on how shallow your oven dish is.
  • 250g of sliced chestnut mushrooms
  • 400g (two cans) of chopped tomatoes
  • Two chopped onions
  • Two chopped-up celery sticks
  • Two crushed garlic gloves
  • Two tablespoons of Worcestershire sauce
  • Two tablespoons of redcurrant jelly
  • One tablespoon of olive oil for cooking
  • One tablespoon of butter for cooking
  • One tablespoon of thyme
  • Salt and pepper to taste

For the top:

  • 50g of grated cheddar cheese
  • 30g of parmesan cheese

For the pasta:

  • 225g of penne pasta

Side dish recommendations:

  • Green salad with tomatoes and burrata cheese

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To begin, preheat the oven to 200C.

Heat some oil in a deep frying pan. Once hot, add onions and celebrity and cook on a high heat until the vegetables soften for around three minutes.

Next, add the mince and use two wooden spatulas to break the mince apart as meat often sticks together Fry until golden and brown.

Then it is time to add both the garlic and tomato puree to the sauce and give it a good stir. Add in the Worcestershire sauce, tomatoes and redcurrant jelly. Lastly, add your beef stock to the mixture and season generously with salt and pepper. Cover your pan and let the sauce simmer on low heat for around 30 minutes.

Now it is time to cook the mushrooms for about five minutes. In a different lidded pan, melt the butter and fry the mushrooms on high heat for about a minute. Cover with the lid and cook for two minutes. Remove the lid and then cook the mushrooms on high heat again for an additional two minutes. Add both the mushrooms and some thyme to the mince sauce and stir.

Time to make the pasta. Cool the pasta in a pot of boiling water until softened. Drain and then run under water before adding it to the bolognese mixture.

Assemble the bolognese into a large shallow ovenproof dish. Make sure to sprinkle generously with cheese and make for around 25 to 30 minutes. Once golden and bubbling at the top, remove and serve it fresh out of the oven.

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