Wagyu beef bolognese and pappardelle with rocket pesto
- Preparation and cooking time
- Total time
- A little effort
- Serves 6
Ingredients
- 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
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.
