Brits who love a good old spag bol might be missing out on a taste revelation according to renowned telly chef Mary Berry. Dishing the details on how to make your bolognese saucier and more succulent, the culinary queen has put forth her lip-smacking recipe and guess what?
You probably have her secret ingredient lying about in your fridge! Her tip was unveiled in a BBC clip where she divulged that double cream is the magic touch. Mary said: “Nothing beats a hearty supper when you’ve worked up an appetite, and this recipe is my delicious version of one of our nation’s go-to dishes.
“We Brits cook bolognese more than any other meat recipe, so here is how it goes.” This ultimate comfort food dish serves a party of six and can be prepped in a snap – under 30 minutes. Yet patience is key, as it needs a slow two-hour simmer to reach peak tenderness.
Still curious about the double cream dilemma? The kitchen whizz insists on stirring it into the sauce during the last hour of cooking, but mind you, there’s a trick to it she swears by.
1. The process begins with cranking your oven to a cosy 160C. Then, in a large pot over a live flame, heat some oil, toss in your chopped carrots, celery, and onions and give them a fierce fry for about five minutes until they soften up.
2. Sizzle the pork and beef mince in the same pot on high heat until it’s nicely browned. Mary shared: “Having the two meats means you get a wonderful deep flavour, and it’s what the Italians do.” The meat might clump together but you can separate it with two wooden spatulas and blend the bolognese ingredients.
3. Once the meat is separated, toss in the crushed garlic and let it sizzle for about 30 seconds before pouring in the tomato paste and mixing it into the bolognese sauce.
4. When everything is well combined, pour in the beef stock, chopped tomatoes and passata sauce, keep stirring the bolognese sauce and let it bubble away.
5. Pour in the wine, herbs, salt and pepper. Mary suggested using either white or red wine, with her preference being white.
6. Shift the bolognese to the oven, as Mary advised: “Most people cook bolognese on the hob, but I have a good tip that will make the most tender, deeply flavoured bolognese that you have ever tasted… It really does bring out the flavour of all the ingredients.”
7. After an hour in the oven, it’s time to add the secret ingredient – the double cream.
Mary revealed: “After an hour in the oven, my secret is to make it even richer by adding in double cream. Don’t worry, it doesn’t curdle or anything like that, it just enriches it. What I want to end up with is a fairly thick mixture.”
8. Pop the dish back into the oven for another hour, ensuring the lid is off. The meat should be fork-tender when it’s ready.
As the bolognese sauce nears completion, fill a pot with salted water and bring it to a boil to cook the pasta. Once cooked, drain and set aside.
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