Bolognese Cooking: A Delicious Twist on a Classic Dish
As a hard-hitting journalist, I have the privilege of trying out various celebrity chef recipes for my job. From Nigella Lawson’s iconic lasagne of love to Hugh Fearnley-Whittingstall’s brown butter brownies, I have tasted and tested them all. But when it comes to my heart’s true desire, there is only one chef who reigns supreme – Mary Berry.
Her recipes have never failed to impress me, and her Thai-inspired tomato soup was an instant hit in my home. So, when I stumbled upon her bolognese recipe, I knew I had to give it a try. Despite its “controversial” star ingredient, I put my trust in Mary and embarked on a journey to create the perfect spag bol.
The start of Mary’s bolognese is simple yet effective. She finely chops onions, celery, and carrots and fries them until they are soft. Taking a tip from Nigella, I decided to blend them instead of chopping them into tiny pieces. This not only saved me time but also gave the sauce a smoother texture.
Next, Mary adds a combination of pork and beef mince (I only had beef on hand, and it worked just fine) and garlic, cooking them until the mince is browned and all the liquid has evaporated. Then comes the star ingredient – tomato puree. This is followed by passata, chopped tomatoes, stock, wine, and thyme. But the real game-changer here is the half-passata, half-chopped tomato mix. Trust me; this is a game-changer for all tomato-based dishes.
After seasoning the sauce, it is baked in the oven for an hour. I used a frying pan covered with foil, but a Dutch oven would be a better option. Once the hour is up, you stir in some cream (yes, the controversial ingredient) and put the bolognese back in the oven for another hour. The result? A rich, deep, and satisfying bolognese that will leave you wanting more.
I must admit, I was a bit skeptical about the cream in the sauce, but it turned out to be the secret ingredient that took this dish to a whole new level. It reminded me of Nigella’s addition of milk to her lasagne’s ragu, but with a more decadent twist.
The only downside to this recipe is the two-hour bake time, but it doesn’t require much active cooking. I made the sauce during my lunch break and let it cook in the oven while I worked from home. As Mary herself points out, the sauce can be made a day ahead and reheated, making it a perfect option for busy weeknights.
I served my bolognese with linguini and a generous sprinkle of Parmesan cheese, and it was a match made in heaven. The controversial ingredient may raise some eyebrows, but there is no denying the delicious results it brings to the dish.
In conclusion, Mary Berry’s bolognese recipe is a must-try for all food lovers. It may not be the traditional Italian version, but the creamy twist adds a whole new dimension to the dish. So, put your trust in Mary and give this recipe a try – I promise you won’t regret it.
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