The things that people get worked up about : the authenticity of a Ragu Bolognese - I ask you. Well, I am very grateful to Mary for this recipe and shall be making it tonight. I have been doing own version of this for years but Mary's version sounds delicious and looks very appetising.

Tried multiple bolognese sauce recipes over the years and bravo (!!) on the white wine, tried it and I'll say it was a crowd pleaser. Thanks Mary!

I actually followed this recipe exactly like she did and it’s amazing. Love the cream and white wine in it than the red for sure.

Gosh people are precious about their recipes.

Looks delicious. Definitely giving this recipe a try. Thanks Mary 😁

To everyone complaining, this is a wonderful western twist on a classic Italian ragu. It might not be authentic but nevertheless super tasty.

Mary love watching u in the USA YOUR cooking program makes me so happy love the big spoons you use to cook with where do u find them do you sell them. Thank you for keeping your cooking shows alive

Mary is a legend! Appreciate her cooking tips and tricks!

Just made this last night for family. It was amazing & so easy to make. All clean plates 🍽 😊

Love the idea of changing red wine to white and it honestly tastes so much better especially when your not a wine drinker thanks Mary 😘

I've added Pancetta and it added to the depth of flavour

I added white wine to ours and it really is delicious!

Oh Looks delicious :) I'm going to try it.

I made it and it came out really delicious .

Ragu, is made differently in every household around Italy. Trust I've lived around and worked in kitchens in Tuscany. The one no no I've heard is using milk or cream. But there's no need to get butt hurt it's her way and it probably tastes better than a lot

I made this tonight and my husband said it his favourite dish ever

que fofa

Just beautiful and nothing to say I just get amazed

Cook it, taste it then judge it afterwards. As for the name: Food lovers don't need to concern themselves with semantics, just like grammarians don't need to worry about how a word tastes.

why are people moaning!! she even said its her version.... with a twist on the classic. an authentic. carbonara is made using only egg yolks for the sauce... alot if people put cream in for extra silkiness.. but people dont winge about that if you dont like her adaptation... dont make it... simple!!

That looks a tasty bolognese

I love it when people make their own version of a recipe. I myself usually end up improvising anyhow due to food allergies. I for one use ground turkey for beef. I am allergic to beef, and no eggs for me. There are other ways to thicken up a sauce.

Twice as good with Italian sausage in place of the pork, and a couple shots of heavy cream. I love you, Mary!

Very very nice

Look at Genarro Contaldos version. Authentic italian bolognese is very simple and uses only double concentrated tomato paste, not canned tomatoes or passata. However, Authenticity is not that important. But the taste of the end result is.

Love watching her cooking videos. She's a jewel, so cute.

Kocham Cię Mary

So if Mary served this to her haters, they would turn it down? Yeah, didn’t think so....adding dairy is very close to classic Ragu. Looks delicious 🥫🍝

Proper cooked Bolognese. All the idiots in the comments section saying she did it wrong and you should only cook it for five minutes, get lost. She's cooked it long to enrich the flavour. I bet her recipe tastes delicious!

Yummy!!! New Subscriber

It's Mary cooking I mean it's her house it's her kitchen it's her show she will cook the way she freakin wants if your saying she isn't doing traditional way just go to other chefs doing that way or just make your own and stop hating on her

Ragù alla Bolognese in 1891 MEAT SAUCE!!! As the official Bolognese recipe below specifies, authentic Bolognese is primarily a meat sauce that contains very little tomato, and there isn’t any garlic, no oregano, no basil, no parsley, no bay leaves, no rosemary, thyme or sage, no anchovies, no fennel or star anise, no lemon zest, no cinnamon or nutmeg, no sugar, no peppers, no chili sauce or hot pepper flakes - none of the myriad ingredients that many people might use in their bolognese recipes today. • 10 ounces pancetta or unsmoked bacon (finely chopped) • 1 medium onion (4-oz), finely chopped • 1 large carrot (4-oz), finely chopped • 2 celery stalks (4-oz), finely chopped • 20 ounces ground beef (finely ground thin skirt, veal, or beef chuck) • 2 cups whole milk • 1 cup dry white or red wine2 • 1 cup of beef broth • 1/2 cup (8 tablespoons) of tomato paste • 2 tablespoons of heavy cream • Kosher salt and freshly ground pepper

4:01 that reminds me i must get that dead skin off my feet.. 😂😂😂

People. she *is* allowed to put her own spin on a dish. Yes..shock horror..we all like different things.

I am Italian and I think her twist on the ragù Is fine..ive seen worse...hers Is very simalar to the original...would be tasty. Well done

Nutmeg Mary! You forgot some nutmeg! 😋🤣🥂

It's up to her how she makes the sauce, to suit the taste of herself and her family - every household does the same! But just 75g of pasta per portion? That's to serve as a starter rather than a main course, surely!

The people moaning have probably never made one of Mary's recipes in their life. I own two of her books and have made many of the recipes multiple times, and always thought they were delicious. She's a better cook than most of these "professional" chefs (Jamie Oliver, Gordon Ramsay, etc.) by far, and those complaining about the ingredients she uses should consider venturing further afield to Waitrose or M&S, rather than Iceland or Poundland.

If she’d called it ‘Mince meat in tomato sauce’ nobody would have had any problem whatsoever... Who cares if it’s authentic or not? Perhaps it’s better suited to Brits. I bet the cream makes it rich, wholesome, and heart-warming. Perfect for a chilly evening in Britain. Probably not so suited for a hot afternoon in Italy, but her audience is British... as far as the slow-cooking method, I’ve tried it and she’s right - almost anything tastes more intense if it’s slow-cooked. My usual butternut squash recipe takes 30-40 minutes. I’ve tried Berry’s recipe and it takes almost double, but gosh it’s got a much stronger flavour - same ingredients, no extra spices, just letting everything take its time to cook.

I wasn't understanding why anyone was complaining all that much until the cream, a spin is one one thing but why fix something that isnt broken!

I want some miss.

why added cream??

So English to chuck double cream in our food 😅 I prefer not to but I will try the recipe as is and without

why is everyone so shocked,the traditional italian recipe uses white wine and normally milk or cream

L'Italia piange

I have talking to my mate about this. He insists that this is a Ragu and NOT a bolognese.

2:08 'meh, fuck it, I've had a hard day'

THYME??? DID LIKE THAT SHE USED PAPPARDELLE PASTA.

it's wrong it's not a Bolognese sauce and the white wine (if you want to use it) should be used before putting the tomato and blending it all. (I remember that the recipe of Bolognese sauce is filed at the Chamber of Commerce of Bologna)

As soon as you add garlic its no longer a ragu

Real Bolognese ragù ingredients: pancetta, onion, celery, carrots, beef skirt, dry white wine, tomato paste, stock (optional) milk and salt and pepper to taste. Allow around 8 hours to cook. You’re welcome.

I'm a sicilian and I do like miss Berry but no garlic ?? She can get shot for that also the way English people make their pasta dishes with dry ass pasta all stuck together and sauce slapped on top no no no And the cream is a no no also . Is fine if you make the lassangga but not the ragu but I will forgive her cos she is amazing

looks like chilli

I once managed Mary Berry's family private dinner at a 5 star hotel. I found out through my own research for benefit of guest service that it was her birthday. I surprised her with our very own baker's mini birthday cake. Instead of being grateful, she seemed more angry and annoyed that we knew it was her birthday.....

Perfect recipe I make it like her version but with red wine ..the cream at the end ...nooooooooo

500 grams of WHAT? For the life of me I can't make it out... it just looks like plain tomato sauce.

I love you Mary. But pooring sauce over your pasta rather than mixing the pasta with the sauce is about as weak as squeezing tomato paste out of a tube using 2 hands.

75 grams per portion?!?!? 125 grams uncooked pasta is 1 portion....

Mary Berry ti voglio bene, ma la bolognese no, non farla più così!! :(

Nope. Just no. Whatever she made was not bolognese. The only right thing she did was the sautering in the beginning.

No,I'm sorry,but the italian Bolognese is not like yours!

Why doesn't she mix the pasta with the sauce? Doesn't that make some of the pasta a bit bland if someone takes a longer time before eating?

MESSAGE FROM ITALY: Dear Ms. Berry, these recipe is insane!! What kind of sauce can be cooked in the oven?? Twice!! It doesn't exist, believe me!! And then...the white (!!!) wine added in the halfway cooking!! No way!! And what about cream?? don't use it in this kind of recipe otherwise becomes something else!! But how you cook in England? :)

Glad that you said "my version". My Grandma would kill you if she was still here... White or red wine whatever??? whatever what?? cmon! seriously? double cream for a richer taste and than you prefer white whine? NO WAY! Then, you pour the wine with the tomato?? you should pour this just after the meat, so the meat can be cooked with wine so the meat can be soft and tasty... and too much tomato sauce dear! and double cream?????????? what the hell is that... ahhhh right, rags for english! but as you said.... this is your version... lucky us! MAMMA MIA! next time i make some Rage you are invited...