Mary Berry's bolognese pasta bake is a simple, all-in-one dish that home cooks have praised for its flavour and ease, with one saying it results in "clean plates all round." The recipe, from her BBC2 series Simple Comforts, can be assembled up to six hours in advance and frozen before cooking.
A family favourite that's easy to prepare
The bake is prepared in a single dish, which cuts down on washing-up time. Mary's description notes: "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 the recipe have shared their positive experiences. One said: "This recipe was so very tasty and had plenty of flavour too. My whole family loved it." Another commented: "A simple recipe to follow, delicious dinner, never fails, highly recommend."
What home cooks are saying
Someone else noted: "Easy to make, easy to cook, easy to follow recipe, lovely dish at the end." A fourth person shared: "A delicious pasta bake. We love it. Easy recipe and method. Clean plates all round."
Ingredients and method
Ingredients: one tbsp olive oil, two onions chopped, two celery sticks finely chopped, 675g minced beef, two garlic cloves crushed, two 400g tins of chopped tomatoes, 350ml beef stock, two tsp Worcestershire sauce, one tbsp redcurrant jelly, a knob of butter, 250g chestnut mushrooms sliced, one tbsp chopped fresh thyme leaves, 225g penne pasta, 100g mature cheddar cheese grated, 50g Parmesan cheese grated, salt and freshly ground black pepper.
Method: Heat the oil in a deep frying pan. Add the onions and celery and fry over high heat for approximately three minutes until they begin to soften. Add the mince and break it apart using a wooden spoon until browned. Stir in the garlic and tomato purée for a few seconds. Pour in the tomatoes, stock, Worcestershire sauce and redcurrant jelly. Stir thoroughly to combine and season with salt and pepper. Cover and lower the heat to a gentle simmer for 30 to 35 minutes.
In a separate frying pan, melt the butter. Add the mushrooms and fry for one minute over a high heat. Place a lid on the pan and cook for two minutes. Remove the lid and continue frying for a further two minutes. Fold the mushrooms and thyme into the mince mixture and stir thoroughly.
Preheat the oven to 160°C/140°C fan/Gas 3. Cook the pasta in boiling salted water following the packet instructions. Drain thoroughly and rinse under cold water. Fold the pasta into the mince mixture.
Transfer everything into an ovenproof dish. Scatter the cheeses over the top and bake for 25 to 30 minutes until golden and bubbling around the edges. Serve piping hot alongside a green or tomato salad.
