Yahoo News Mary Berry's 'rich and tender' bolognese recipe includes one 'secret' ingredient
Bolognese is a firm favourite in many British homes. This hearty, meat-filled dish is sure to satisfy the whole family and often leaves plenty of leftovers for future meals.
While everyone has their own go-to recipe, there are always ways to take your bolognese to the next level. National treasure and culinary expert Mary Berry once sparked controversy when she admitted to using white wine and double cream in her bolognese recipe, reports the Mirror.
However, many have since recognised that her recipe does hold some authenticity. The additions can balance acidity and enrich the flavour. She also slow cooks her sauce in the oven.
For the sauce
500g of pork mince
500g of beef mine
500g of passata
400g of chopped tomatoes
200ml of beef stock
150ml of wine
Two chopped onions
Two sticks of chopped celery
One large chopped carrot
Three crushed garlic cloves
Three tablespoons of sundried tomato paste
Four tablespoons of double cream
Two tablespoons of chopped thyme leaves
Four bay leaves
Salt and pepper to serve
For the pasta
450g of pappadelle pasta
Salt for the pasta water
To serve:
Parmesan cheese
Basil leaves to garnish
Kitchen equipment
Oven-proof large pot with lid
Pot for the pasta
Two spatulas
Method
Mary starts her recipe by preheating the oven to 160C gas or 140C fan. Then, on the hob, heat oil in a large pot and add your chopped carrots, celery and onions - also known as a sofrito.
Allow them to fry on high heat for about five minutes until the vegetables start to soften. Once the sofrito has softened, add both your pork and beef mince to the pot.
"Having the two meats means you get a wonderful deep flavour, and it's what the Italians do", the former Bake Off judge explained.
Fry your meat until browned, keeping the pot on a high heat. Mary Berry has revealed her secret to making the perfect bolognese sauce, and it involves a surprising ingredient.
The former Great British Bake Off judge recommends using two spatulas to mix the ingredients together to prevent them from sticking to the pan. Mary, a culinary whizz, has divulged her secret to creating the perfect bolognese sauce, which includes a surprising twist.
She begins by adding crushed garlic, tomato paste, beef stock, chopped tomatoes, and passata into the mix, stirring thoroughly before letting it simmer away. The next step involves pouring in some wine - red or white - though Mary confesses: "I really prefer to add white."
Her top-notch cooking advice is to let the bolognese slow cook in the oven at a low-to-medium heat. "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."
After an hour of baking, Mary introduces her "secret" component - double cream. She clarifies: "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."
Once the double cream is stirred in, she returns the sauce to the oven for another hour to achieve its full glory. It's crucial to leave the lid off during this stage to allow the meat to become irresistibly tender.
As the bolognese approaches its final moments, Mary suggests preparing a pot of salted boiling water for the pasta, aiming for an 'al dente' texture. She recommends: "The Italian way isn't to serve robust meat sauce with a skinny pasta like spaghetti. For the perfect pairing, choose a thicker shape like pappardelle [pasta]".
Once everything is prepared, serve the pasta topped with the hearty bolognese sauce, a good sprinkle of Parmesan, and a hint of basil to add a fresh twist to the meal.
