Neil Perry's wagyu beef bolognese

Name: Neil Perry's wagyu beef bolognese
Cook time: 1 h 30 min
Yield: 4
Cuisine: Italian
Ingredients: 2 tbsp extra-virgin olive oil; 1 onion, finely chopped; 4 garlic cloves, finely chopped; 1 small carrot, finely diced; 1 stalk celery, finely diced; 80g speck, finely diced; sea salt; 400g minced wagyu; 400ml full-bodied red wine; 2 x 400g cans peeled tomatoes; 2 sprigs thyme, leaves picked and chopped; 400g fettuccine; 1 very small handful flat-leaf parsley, chiffonade cut*, to serve; freshly ground black pepper; freshly grated parmesan, to serve

Neil Perry

March 10, 2021

easyTime:1-2 hoursServes:4

Don't be afraid to use secondary, and therefore cheaper, cuts of wagyu for this foolproof crowd-pleaser; they'll make the ragu not only more affordable but richer and tastier, too. You can make your own pasta – fresh noodles will take next to no time to cook – but, whatever you choose, remember this little tip: add a half-cup of the starchy pasta water to the pan when combining all the elements at the end. It helps the sauce stick to the strips and gives it a beautiful sheen.

Ingredients

2 tbsp extra-virgin olive oil
1 onion, finely chopped
4 garlic cloves, finely chopped
1 small carrot, finely diced
1 stalk celery, finely diced
80g speck, finely diced
sea salt
400g minced wagyu
400ml full-bodied red wine
2 x 400g cans peeled tomatoes
2 sprigs thyme, leaves picked and chopped
400g fettuccine
1 very small handful flat-leaf parsley, chiffonade cut*, to serve
freshly ground black pepper
freshly grated parmesan, to serve

Method

1. Heat the olive oil in a large, deep-sided frying pan over medium heat. Add the onion, garlic, carrot, celery and speck, season with salt and cook, stirring occasionally, for 15 minutes or until the vegetables have caramelised (don't burn them).
2. Add the minced wagyu, season with salt and cook, breaking up the beef with a wooden spoon, for 5 minutes or until the beef is well browned.
3. Pour in the wine and bring to the boil, then reduce to a simmer and cook until the liquid has reduced by half.
4. Add the tomato and simmer for about 45 minutes or until thickened. Add the thyme and check the seasoning.
5. Bring a large saucepan of salted water to the boil. Add the fettuccine and cook until al dente. Drain, reserving half a cup of the starchy pasta water.
6. Toss the pasta with the sauce and the reserved pasta water, cooking for a further minute, before dividing among 4 bowls. Garnish with the parsley, grind over some pepper and serve with the parmesan.
*This is a slicing technique in which leaves are cut into long, thin strips. Stack the leaves, roll them tightly and cut them on the perpendicular with a sharp knife.
If you like this recipe try my Buffalo mozzarella lasagne.
10 ways to upgrade your bolognese
Find more of Neil Perry's recipes in the Good Food New Classics cookbook.
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