Mary Berry's bolognese bake is a one-dish wonder that home cooks say delivers a "lovely" meal with "clean plates all round". The recipe, from her BBC2 series Simple Comforts, can be assembled up to six hours ahead and frozen before cooking.
What makes the bake popular
Happy Foodie described the dish as "packed with flavour" and noted it can be prepared in advance for a stress-free dinner. Mary's own description explains: "This is a bolognese pasta that can be assembled ahead in one dish, ready to pop in the oven. Frying the mushrooms ensures they keep firm and flavoursome, not soft and soggy."
Home cooks who have tried it have left positive feedback. One commented: "This recipe was so very tasty and had plenty of flavour too. My whole family loved it." Another said: "A simple recipe to follow, delicious dinner, never fails, highly recommend."
Ingredients and method
The bake 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, heat the oil in a deep frying pan and cook the onions and celery over a high heat for about three minutes until softening. Add the mince, breaking it apart until browned, then stir in the garlic and tomato purée. Pour in the tomatoes, stock, Worcestershire sauce and redcurrant jelly, season, cover, and simmer gently for 30 to 35 minutes.
In a separate pan, melt the butter and cook the mushrooms for a minute over high heat, cover for two minutes, then uncover and fry for another two minutes. Stir the mushrooms and thyme into the mince. Preheat the oven to 160C/140C fan/Gas 3, cook the pasta according to packet instructions, drain and rinse under cold water, then stir into the mince.
Serving and preparation tips
Transfer the mixture to an ovenproof dish, scatter the cheeses on top, and bake for 25 to 30 minutes until golden and bubbling at the edges. Serve piping hot with a green or tomato salad. The dish can be assembled up to six hours in advance or frozen before cooking.
