Making the perfect spaghetti bolognese isn’t easy but it’s a staple meal in many households, and Mary Berry has revealed how you can make yours better. The celebrity chef, known for her baking and her role on The Great British Bake Off, has shared her cooking expertise as a food writer and television personality.

A good bolognese captures the rich, layered flavors of slow-cooked meat, tomatoes, and aromatics, creating a comforting and satisfying dish. Mastering it reflects care and technique, turning simple ingredients into something deeply flavorful and memorable. Mary says there is one ingredient you should add to your bolognese to make it tastier.

She says adding a tablespoon of Worcestershire sauce to bolognese enhances its depth of flavour with a balance of sweetness and tanginess from the fermented anchovies, vinegar, and spices.

It rounds out the meatiness and adds a subtle richness that makes the sauce more savory.

First, brown off your minced meat in a large frying pan. Mary says you should then prepare vegetables including chopped onion, carrots, and celery.

You should sauté these for about five minutes, until softened, before adding the minced garlic, and then cook for another minute.

While this is cooking, begin making the sauce which will be made of tomato puree, wine, tomatoes, stock, Worcestershire sauce, bay leaves and thyme.

Let this simmer while you begin to cook the spaghetti.

Once cooked, combine the pasta and the sauce - toss to ensure it is coated.

To serve, divide the spaghetti into bowls, top with grated parmesan cheese, and enjoy.

Common mistakes often made when making a bolognese at home include skipping the onion, carrot and celery or overloading the meal with tomatoes.

Many people also forget to let the sauce simmer if in a rush and this can mean it turns out less flavourful.

By making Mary’s simple changes, you can upgrade your usual bolognese into a tastier weeknight meal.