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.


  • 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 


  • 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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