Bolognese ragu is a delicious and hearty meal that is perfect for the winter months.

It can be made in a variety of different ways, but Mary Berry’s is a super quick and easy recipe.

The recipe notes said: “Mary’s controversial bolognese is as gorgeous as she is.

“Even though it’s a bit of an everyday dish, it will be loved by young and old.”

The dish serves six people and will be ready from start to finish in under 30 minutes.

Ingredients:

Two tablespoons of olive oil

Two onions, finely chopped

One large carrot, finely chopped

Two sticks of celery, finely chopped

500g lean pork mince

500g beef mince

Three garlic cloves, crushed

Three tablespoons sun-dried tomato paste

150ml white wine

500g passata

400g tin chopped tomatoes

200ml beef stock

Three bay leaves

Two tablespoons chopped thyme leaves

Four tablespoons double cream

Salt and freshly ground black pepper

450g pappardelle pasta, to serve

Parmesan, to serve

Basil to garnish

Method:

Start by preheating the oven to 160C/140C Fan and heat the oil in a deep, lidded ovenproof casserole dish.

Add the onion, carrot and celery and fry over high heat for five to six minutes, or until starting to soften.

Add the pork and beef mince and fry until browned, then add the garlic and fry for 30 seconds.

Add the tomato pasta and stir, then add the passata, tomatoes, stock, herbs and wine.

Season with salt and pepper, bring to a boil, cover and then bake for one hour.

Next, stir in the cream, and return to the oven with the lid off for another hour, until it’s tender and reduced.

Bring a pot of salted water to the boil, add the pasta and cook according to packet instructions. Drain and check if it needs any more seasoning.

Divide the pasta between plates, top with the sauce, grate over some parmesan, garnish with basil and serve immediately.