Bolognese is one of Britain’s most-cooked dinners, but Mary Berry has a delicious twist on this beloved dish to make it even tastier. Mary Berry has tuned bolognese into a simple pasta bake that can be made up to six hours in advance before it goes in the oven and takes less than 30 minutes to prepare. In her cookbook ‘Simple Comforts’, Mary said: “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.” This is the perfect recipe to make on a cold autumn evening when you are craving some classic comfort food as it is both hearty and packed with flavour. To make this incredible dinner you will need a deep frying pan, a smaller frying pan to cook the mushrooms and an ovenproof dish.
How to make Mary Berry’s bolognese pasta bake 675g of minced beef 350ml of beef stock 250g of chestnut mushrooms (sliced) 225g of penne pasta 100g of mature cheddar cheese (grated) 50g of parmesan cheese (grated) Two garlic cloves (crushed) Two celery sticks (chopped) Two onions (chopped) Two (400g each) tins of chopped tomatoes Two tablespoons of tomato puree Two tablespoons of Worcestershire sauce One tablespoon of red currant jelly One tablespoon of olive oil Thyme leaves (chopped) A knob of butter Salt and pepper To begin, place one tablespoon of olive oil in a deep frying pan, then add the onions and celery. Cook the onions and celery for three minutes on a high hea.