Mary Berry has ... without the lid. The meat should be fork-tender when it's ready. When the bolognese sauce is almost done, boil some salted water in a pot to cook the pasta.

Mary imparts one last piece of wisdom: “The Italian way isn’t to serve robust meat sauce with a skinny pasta like spaghetti. For the perfect pairing, choose a thicker shape like pappardelle ...

Crafting the perfect spaghetti bolognese can be a challenge, but it's a staple dish in many homes. Now, Mary ... the sauce more savoury, reports the Express. Start by browning your minced meat ...