Wagyu beef bolognese and pappardelle with rocket pesto

Wagyu beef bolognese and pappardelle with rocket pesto

  • serves 6
  • A little effort

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


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



  • 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 


  • 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.

Nutritional Information

  • Kcals 599
  • Fat 35.6g
  • Saturates 12.2g
  • Carbs 11.9g
  • Fibre 2.9g
  • Protein 47.9g
  • Salt 1.6g