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Chunky Wagyu Bolognese

full of umami

Everyone loves pasta, and there are countless pasta dishes to choose from, like carbonara, lasagne, and vongole. However, Bolognese, one of the signature dishes of Bologna, is likely the most popular of them all. The traditional Bolognese sauce is a labor of love, made with layers of minced beef and pork. You should try our Chunky Wagyu Bolognese recipe, which enhances the rich tomato taste with Wagyu beef. 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 medium heat. Add the onion and cook until caramelized. Transfer the onion to a bowl and set aside.

  2. Wipe the pan with a sheet of kitchen paper and put it back on medium heat. Add the olive oil and garlic. Once hot, add the carrot and celery and cook for 5 minutes.

  3. Add the onion, beef, pork, bacon, salt, and pepper to the pan. Cook until the meat turns lightly browned.

  4. 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, then reduce the temperature and cook for 60 minutes or until the sauce is thick and rich. Taste and adjust the seasoning as necessary.

  5. Serve the sauce with your favorite pasta.

Enjoy your delicious homemade pasta sauce

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