Wagyu beef bolognese and pappardelle with rocket pesto
- Preparation and cooking time
- Total time
- A little effort
- Serves 6
Skip to ingredients
- 1 onionfinely chopped
- 1 large stalk celeryfinely chopped
- 1 carrotpeeled and finely chopped
- 3 cloves garliccrushed
- olive oil
- 200g cubed smoked pancetta
- 1kg Wagyu beef mince
- 100ml balsamic vinegar
- 300ml red wine
- ¼ red chilliseeded and diced
- 600ml passata
- 300ml beef stock
- 100g cherry tomatoeshalved
- a handful baby spinach
- to serve cooked pappardelle
- 60g pine nuts
- 100g rocket
- 1 clove garlicchopped
- 50ml extra-virgin olive oil
- 40g parmesanplus more to serve
Nutrition: per serving
- kcal599
- fat35.6g
- saturates12.2g
- carbs11.9g
- fibre2.9g
- protein47.9g
- salt1.6g
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.
