Ingredients
- onion 1, finely chopped
- celery 1 large stalk, finely chopped
- carrot 1, peeled and finely chopped
- garlic 3 cloves, crushed
- olive oil
- cubed smoked pancetta 200g
- Wagyu beef mince 1kg
- balsamic vinegar 100ml
- red wine 300ml
- red chilli ¼, seeded and diced
- passata 600ml
- beef stock 300ml
- cherry tomatoes 100g, halved
- baby spinach a handful
- cooked pappardelle to serve
- pine nuts 60g
- rocket 100g
- garlic 1 clove, chopped
- extra-virgin olive oil 50ml
- parmesan 40g, plus more to serve
Method
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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.
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Step 2
Add the balsamic vinegar and red wine and simmer until the liquid has reduced by half.
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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.
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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.
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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.
Nutritional Information
- Kcals 599
- Carbs 11.9g
- Protein 47.9g
- Fat 35.6g
- Salt 1.6g
- Saturates 12.2g
- Fibre 2.9g
