Chunky Wagyu Bolognese

full of umami

Everyone love pasta. There are so many types of pasta dishes, carbonara, lasagne, vongole... one of Bologna's signature dishes, Bolognese must be the most popular one over all. Traditional bolognese sauce is a labor of love with layers of minced beef and pork. Try our Chunky Wagyu Bolognese recipe. Wagyu beed enhances the flavour of rich tomato taste. Itadakimasu.



  • 250g Wagyu Off Cuts (finely chopped)

  • 150g Pork Mince

  • 50g Pancetta or Bacon (chopped)

  • 2 Garlic Cloves (minced)

  • 2 Medium Onion (diced)

  • 1/2 Celery (diced)

  • 1/2 Carrot (diced)

  • 1 Beef Stock Cube

  • 2 tbsp Olive Oil

  • 1 Tin Chopped Tomatoes

  • 1 tsp Sea Salt

  • 1 tsp Black Pepper

  • 200ml Red Wine

  • 1 Bay Leaf

  • 1 tsp Oregano 

  • 1 tsp Nutmeg


  1. Heat a large non stick frying pan over a medium heat. Add the onion and cook until caramelised. Transfer the onion to a bowl and set aside.

  2. Wipe the pan with a kitchen paper sheet and put back to a medium heat. Add the olive oil and garlic. Once hot, add the carrot and celery and cook for 5mins. Add the onion, beef, pork, bacon, salt and pepper. Cook until the meat turns lightly browned.

  3. Add the tomatoes to the pan and stir well to mix. Add the wine, bay leaf, oregano, nutmeg and stock cube, bring to a simmer and then reduce the temperature, cook for 60 mins, or until the sauce is thick and rich. Taste and adjust the seasoning as necessary.


Serve with your favourite pasta!