Wagyu bolognese with hand-cut pasta

For the pasta, you can use a pasta machine if you have one. The pasta can be cooked right away, or let it dry for several hours. It stores up to a week. Use half veal and half pork if you find Wagyu a bit rich, it makes the perfect sauce. The sauce is also great on toast or soft polenta.


  • 1 tbsp extra virgin olive oil
  • 1 small onion, diced
  • 2 cloves garlic, chopped
  • ½ carrot, diced
  • ½ celery stalk, diced
  • 50g speck, diced
  • 1 tsp sea salt
  • 300g wagyu beef mince
  • 100g pork mince
  • 1 cup red wine
  • 400g tin diced tomatoes
  • Fresh chicken stock, as needed
  • 1 tsp chopped thyme
  • Parmesan cheese, to serve

  • For the pasta
  • 350g tipo 00 pasta flour
  • 2 tsp sea salt
  • 2 free-range eggs
  • 6 yolks
  • 1 tbsp extra virgin olive oil


Heat oil in a frying pan over medium heat. Add onion, garlic, carrot, celery, speck and 1/2 tsp salt. Cook for 15 minutes until vegetables caramelise. Add beef, pork and remaining salt. Cook for 5 minutes, stirring to colour mince. Add red wine, bring to boil then simmer until reduced by half. Add tomatoes and simmer for about 1 hour, adding stock as necessary. Add thyme; check seasoning.

For the pasta, keep back a tbsp flour then sift remaining flour with salt into a bowl. Form a well in the centre, add eggs, yolks and oil. Gently beat with a fork. Allow flour to incorporate into egg mix, then use your hands to bring dough together. Place on a lightly floured surface and slowly knead for about 5 minutes, until dough becomes soft and smooth, but not too dry. Divide into four pieces. Rest somewhere cool, covered with a tea towel, for 30 minutes.

On a clean surface, shape a piece of dough into a rectangle and roll out. Keep rolling, flipping over, sprinkling with flour (if needed) to get it as thin as possible without becoming unmanageable. A long, rectangular shape, 1-2mm thick, is ideal.

Lightly dust both sides, then loosely roll up dough from the narrow end. Cut into strips. Unwind coils and drape over a rod to dry. Repeat with remaining dough.

Cook in boiling, salted water until al dente, about 5 minutes. Drain and serve in bowls with Wagyu sauce and grated parmesan.

NOTES: Want something to drink?
For such a lovely rich dish you need something bold with a more savoury fruit profile and lots of fresh acidity. This 2011 Marchesi de' Frescobaldi sangiovese and 10 per cent merlot, comes from Castiglione, Tuscany, and is showing earthy red fruits, a warm generous palate and gentle spice notes to finish.

First published in the Good Weekend.