Mary Berry Recipes

Home / Dinner / Classic Slow-Cooked Beef Bolognese

There's something incredibly comforting about a truly good Bolognese, isn't there? It’s a dish that evokes warmth, family gatherings, and the simple pleasure of a hearty meal. This recipe for a classic slow-cooked beef Bolognese has been a staple in my kitchen for many years, bringing joy to countless dinner tables. It's a testament to the fact that sometimes, the most traditional dishes are the most rewarding.

The beauty of a Bolognese lies in its simplicity and the depth of flavour achieved through patient, gentle simmering. It’s not a dish to be rushed, but rather one to be lovingly tended, allowing all those wonderful ingredients to meld and develop into a rich, unctuous sauce. The aroma alone as it simmers away on the hob is enough to make anyone’s mouth water, promising a truly delicious treat.

So, roll up your sleeves, gather your ingredients, and let’s create a Bolognese that will become a firm favourite in your home too. It’s a real crowd-pleaser, perfect for a cosy evening in or for feeding a hungry crowd. And remember, a little patience is all that’s needed for sheer perfection!

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Why You'll Love This Recipe

Slow cooking allows the flavours to deepen and marry beautifully, creating an incredibly rich sauce.
This recipe uses readily available, simple ingredients, making it an accessible and economical family meal.
Bolognese is a fantastic make-ahead dish, often tasting even better the next day, and it freezes wonderfully.

Ingredients

2 tbsp olive oil
2 large onions, finely chopped
2 carrots, finely diced
2 celery sticks, finely diced
2 cloves garlic, crushed
500g lean beef mince
150g smoked streaky bacon, finely diced (optional, but adds wonderful flavour)
400g can chopped tomatoes
150ml red wine (optional, but highly recommended for depth)
150ml beef stock
1 tbsp tomato puree
1 tsp dried oregano
1 bay leaf
Salt and freshly ground black pepper to taste
Fresh basil, to serve
Parmesan cheese, freshly grated, to serve
Pasta of your choice (e.g., spaghetti, tagliatelle)

Equipment Needed

Large, heavy-bottomed saucepan or casserole dish • Wooden spoon • Chopping board • Sharp knife • Grater (for Parmesan)

Step-by-Step Instructions

Heat the olive oil in a large, heavy-bottomed saucepan or casserole dish over a medium heat. Add the finely chopped onions, carrots, and celery. Cook gently for about 8-10 minutes until they are softened but not browned.
If using, add the smoked streaky bacon to the pan and cook for a further 5 minutes until it starts to crisp. Then, add the beef mince, breaking it up with a wooden spoon. Increase the heat slightly and brown the mince thoroughly, ensuring no pink bits remain. This step is crucial for flavour!
Stir in the crushed garlic, tomato puree, and dried oregano. Cook for another minute, allowing the aromas to develop beautifully.
Pour in the red wine, if you're using it. Bring it to a gentle simmer and let it bubble for 2-3 minutes, scraping any delicious browned bits from the bottom of the pan. This helps to deepen the flavour profile.
Now, add the canned chopped tomatoes, beef stock, and the bay leaf. Season generously with salt and freshly ground black pepper. Give it a good stir to combine all the wonderful ingredients.
Bring the Bolognese to a gentle simmer, then reduce the heat to very low, cover the pan with a lid, and let it cook for at least 1.5 to 2 hours. Stir occasionally to prevent sticking. The longer you cook it, the more the flavours will meld and intensify. You're aiming for a rich, thick sauce.
Once cooked, remove the bay leaf. Taste and adjust the seasoning if necessary. It should be wonderfully rich and balanced.
Serve your glorious Bolognese piping hot with your favourite cooked pasta. A generous sprinkle of fresh basil and plenty of freshly grated Parmesan cheese are the finishing touches for sheer perfection. Enjoy!

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Perfect Substitutions

Red wine: If you prefer not to use alcohol, simply substitute with an equal amount of extra beef stock or a splash of balsamic vinegar for acidity.
Beef mince: For an even richer, more traditional flavour, use a mix of 250g beef mince and 250g pork mince.
Smoked streaky bacon: This can be omitted for a lighter sauce, or replaced with pancetta for a more authentic Italian touch.
Dried oregano: If you have fresh oregano, use a tablespoon of finely chopped fresh leaves instead of dried.

Serving Suggestions

This hearty Bolognese is truly a meal in itself, but it's wonderfully complemented by a simple green salad dressed with a light vinaigrette. A slice of crusty bread, perhaps a ciabatta, is also a delightful addition for mopping up every last drop of that delicious sauce. If you enjoyed this, you might also love our Classic Creamy Tarragon Chicken and Classic Fish Pie with Prawns.

How to Store \u0026 Reheat

Allow the Bolognese to cool completely before storing. It will keep beautifully in an airtight container in the refrigerator for up to 3 days. For longer storage, Bolognese freezes exceptionally well! Portion it into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. To reheat, simply warm gently on the stovetop over a low heat, stirring occasionally, until it's piping hot throughout. You may need to add a splash of water or stock if it has thickened too much.

Mary's Secrets to Success

Don't skimp on the browning of the mince; this step is crucial for developing a deep, savoury flavour that forms the backbone of your sauce. Always allow your Bolognese to simmer gently for a good long while. Patience is a virtue, and it truly rewards you with a wonderfully rich and unctuous sauce. A little touch of red wine, if you're inclined, makes all the difference to the depth of flavour. It evaporates beautifully, leaving only its delicious essence.

Frequently Asked Questions

Can I make this Bolognese ahead of time?

Absolutely, my dear! In fact, Bolognese is one of those wonderful dishes that often tastes even better the next day, as the flavours have more time to meld and deepen. It's perfect for entertaining or for busy weeknights.

How do I achieve a really rich and authentic flavour?

The secret to a truly rich Bolognese lies in two key steps: thoroughly browning your mince and allowing it to simmer gently for a good long time. Don't rush these stages. The browning creates depth, and the long simmer marries all the ingredients into a harmonious, flavourful sauce. A touch of red wine also makes a world of difference!

What's the best type of pasta to serve with Bolognese?

While spaghetti is very popular, traditional Bolognese is often served with broader pasta shapes like tagliatelle or pappardelle, as their wider surface area holds the rich, meaty sauce beautifully. Penne or rigatoni also work wonderfully well.

Can I add more vegetables to this recipe?

Certainly! This recipe is wonderfully adaptable. Finely chopped mushrooms, bell peppers, or even a little courgette can be added alongside the carrots and celery at the start of cooking for extra goodness and texture. Just be sure to dice them quite small.

My Bolognese seems too thin/thick, what should I do?

If your Bolognese is too thin, simply remove the lid and simmer it for a little longer, allowing some of the liquid to evaporate. If it's too thick, stir in a splash of beef stock or even a little hot water until it reaches your desired consistency. It's all about finding that perfect balance!