Mary Berry shared her secret spaghetti bolognese recipe with her special ingredient being double cream. The recipe is for six people and takes less than 30 minutes to prepare but must cook for two hours to ensure the meat is soft and tender. Mary emphasizes adding double cream during the final hour of cooking and has a specific way to incorporate it into the sauce. The ingredients for the dish include pork mince, beef mince, passata, chopped tomatoes, beef stock, wine, onions, celery, garlic, sundried tomato paste, thyme leaves, bay leaves, salt, pepper, pappadelle pasta, parmesan cheese, and basil leaves.
Mary advises preheating the oven to 160C and heating oil in a large pot on the hob. Carrots, celery, and onions are fried before the pork and beef mince are browned. Crushed garlic and tomato paste are added, followed by beef stock, chopped tomatoes, and passata sauce. Wine, herbs, salt, and pepper are added before transferring the bolognese to the oven to cook for an hour. After an hour, double cream is stirred in to make the sauce richer. The dish is returned to the oven for another hour until the meat is fork-tender. In the meantime, pasta is boiled separately.
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