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Wagyu beef bolognese and pappardelle with rocket pesto

Published: January 12, 2016 at 11:41 AM

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Serves 6

A little effort

Total time: 4 hrs and 30 mins

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This is an extremely rich, special version of bolognese from Salt & Honey and is worth the expense for entertaining. Salt & Honey get their Wagyu beef from Lidgates of Holland Park, but you can buy it online from alternativemeats.co.uk

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Try this twist on a bolognese, or make our classic spaghetti bolognese recipe, healthy spaghetti bolognese and vegetarian bolognese. Also check out more pappardelle recipes, including our homemade pappardelle, pappardelle bolognese and mushroom pappardelle.

Ingredients

Nutrition

• 1 onion

  finely chopped

• 1 large stalk celery

  finely chopped

• 1 carrot

  peeled and finely chopped

• 3 cloves garlic

  crushed

• olive oil

• 200g cubed smoked pancetta

• 1kg  Wagyu beef mince

• 100ml balsamic vinegar

• 300ml red wine

• ¼ red chilli

  seeded and diced

• 600ml passata

• 300ml beef stock

• 100g cherry tomatoes

  halved

• a handful  baby spinach

• to serve  cooked pappardelle

• 60g pine nuts

• 100g rocket

• 1 clove garlic

  chopped

• 50ml extra-virgin olive oil

• 40g parmesan

  plus more to serve

Nutrition: per serving

• kcal599
• fat35.6g
• saturates12.2g
• carbs11.9g
• fibre2.9g
• protein47.9g
• salt1.6g

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Method

• step 1

  Cook the onion, celery, carrot and garlic in 1 tbsp oil in a large pan over a medium heat, until the onion softens. Add the pancetta and cook for another 3 minutes until golden, then add the Wagyu mince and cook for another 15 minutes, or until browned all over.

• step 2

  Add the balsamic vinegar and red wine and simmer until the liquid has reduced by half.

• step 3

  Then add the chilli, passata, and beef stock, bring to a boil and skim off any foam on the surface. Reduce the heat to as low as possible, put on the lid, and leave to cook for 3½ hours, stirring occasionally.

• step 4

  Toast the pine nuts in a dry frying pan, until golden, and leave to cool. Put the rocket, pine nuts, garlic, olive oil and parmesan into a food processor. Blend until smooth, adding another drizzle of olive oil if you need to, and season.

• step 5

  Stir the cherry tomatoes and spinach into the bolognese sauce and cook for a minute, then tip into the cooked pasta and season. Divide between bowls, add a spoon of pesto and shave over some parmesan to serve.

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