Mary Berry's Bolognese bake is a one-dish pasta recipe that home cooks describe as "delicious" and perfect for busy families. The dish can be assembled up to six hours in advance and even frozen before cooking, making it a practical choice for hectic weeknights.
A simple, comforting family meal
The recipe, from Mary Berry's BBC2 series Simple Comforts, is prepared in a single ovenproof dish, which cuts down on washing-up time. It combines minced beef, mushrooms, penne pasta and a rich tomato sauce, topped with cheddar and Parmesan cheese.
Happy Foodie commented on the recipe: "This all-in-one pasta bolognese bake from Mary Berry's BBC2 series Simple Comforts is packed with flavour and can be assembled up to six hours in advance."
What home cooks say
Those who have tried it at home have praised its taste and simplicity. One home cook said: "This recipe was so very tasty and had plenty of flavour too. My whole family loved it." Another added: "A simple recipe to follow, delicious dinner, never fails, highly recommend."
Someone else commented: "Easy to make, easy to cook, easy to follow recipe, lovely dish at the end." A fourth shared: "A delicious pasta bake. We love it. Easy recipe and method. Clean plates all round."
Ingredients and method
The dish uses one tablespoon olive oil, two chopped onions, two finely chopped celery sticks, 675g minced beef, two crushed garlic cloves, two 400g tins of chopped tomatoes, 350ml beef stock, two teaspoons Worcestershire sauce, one tablespoon redcurrant jelly, a knob of butter, 250g sliced chestnut mushrooms, one tablespoon chopped fresh thyme leaves, 225g penne pasta, 100g grated mature cheddar cheese, 50g grated Parmesan cheese, and salt and freshly ground black pepper.
To make it, warm the oil in a deep frying pan and cook the onions and celery over a high heat for about three minutes until they soften. Add the mince and break it up with a wooden spoon until browned, then stir in the garlic and tomato puree for a few seconds. Pour in the tomatoes, stock, Worcestershire sauce and redcurrant jelly, stir thoroughly, season, cover, and simmer gently for 30 to 35 minutes.
In a separate pan, melt the butter and cook the mushrooms over a high heat for one minute, then cover and cook for two more minutes. Remove the lid and fry for an additional two minutes. Fold the mushrooms and thyme into the mince.
Preheat the oven to 160°C/140°C fan/Gas 3. Cook the pasta according to packet instructions, drain and rinse under cold water, then fold into the mince. Transfer to an ovenproof dish, scatter the cheeses over the top, and bake for 25 to 30 minutes until golden and bubbling. Serve hot with a green or tomato salad.
