WAGYU BOLOGNESE WITH HAND-CUT FETTUCCINE

Serves 4

The Wagyu makes this Bolognese rich and creamy. I love the extra silkiness it seems to bring to the dish and, although, you could just use spaghetti, I feel the extra width of the fettuccine is important to pick up the sauce.

HAND-CUT FETTUCCINE

300 g (10½ oz/2 cups) plain (all-purpose) flour, plus extra for dusting

½ teaspoon sea salt

2 x 55 g (2 oz) eggs, lightly beaten

Sift the flour and salt together into a large bowl and make a well in the centre. Pour the beaten egg into the well and, using a spoon, combine with the flour. Tip onto a floured surface and, using your hands, bring the dough together and knead for 5 minutes or until smooth and elastic. Form into a disc, wrap in plastic wrap and set aside for 30 minutes to rest.

Roll the pasta in a pasta machine to around 1.5 mm (¹⁄₁₆ inch) thick. Divide the dough into 2 pieces. Roll each piece through a pasta machine, starting at the widest setting, until 1.5 mm (¹⁄₁₆ inch) thick. Roll up the pasta sheet and cut into 2 cm (¾ inch) thick strips. Unroll the fettuccine and hang over a bar or rod to dry or spread out flat, dusted with plenty of flour, over a large tray to dry.

WAGYU BOLOGNESE

400 g (14 oz) minced (ground) Wagyu

2 tablespoons extra virgin olive oil

1 onion, finely chopped

4 garlic cloves, finely chopped

1 small carrot, finely diced

1 stalk celery, finely diced

80 g (2¾ oz) speck, finely diced

sea salt & freshly ground black pepper

400 ml (14 fl oz) full-bodied red wine

1.2 kg (2 lb 10 oz) vine-ripened tomatoes, peeled, seeds removed & diced

2 sprigs thyme, leaves picked & chopped

Heat the olive oil in a large, deep-sided frying pan over medium heat. Add the onion, garlic, carrot, celery and speck, season to taste with salt and cook, stirring occasionally, for 15 minutes or until the vegetables have caramelised but are not burnt.

Add the minced Wagyu, season with salt and cook, breaking up the beef with a spoon, for 5 minutes or until the beef is well browned.

Add the wine and bring to the boil, then reduce to a simmer and cook until the liquid has reduced by half.

Add the tomato and simmer for about 45 minutes or until thickened. Add the thyme and check the seasoning.

TO SERVE

1 very small handful flat-leaf (Italian) parsley, chiffonade

freshly grated parmesan, to serve

freshly ground black pepper

Bring a large saucepan of salted water to the boil. Add the fettuccine and cook until al dente. Drain.

Toss the pasta with the Bolognese and divide among bowls. Garnish with the parsley, grind over some pepper and serve with the parmesan.