Serves: 4 Kings and Queens
This is undeniably the Bentley of Bolognese.
It is simply magnificent. Like only Rockpool Bar & Grill could do.
I found the very best meat I could, I more than doubled parts of the cooking time and I found an amazing, thick Italian fettuccine to serve it with.
It is worth every second and cent you can throw at it. And when you reveal to your stunned guests that they’ve just silently eaten boring old spag bol, people will think you’re some of undiscovered Gordon Ramsay and immediately demand you sign up for Masterchef.
If only they knew all you had to do was spend half your night in the kitchen the day before prepping and cooking.
I have slightly adapted this as I did it. And don’t cut any corners. Finely chop everything, skin and deseed those tomatoes. Caremalise the veges on the lowest heat for as long as you can.
600gm minced ground Wagyu (I used Wagyu blade steak ground very coarsely)
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
100gm speck, finely diced
Sea salt and freshly ground black pepper
400ml full bodies red wine
1.2kg vine ripened tomatoes, peeled, seeds removed, diced
2 sprigs thyme, leaves picked and chopped
- Heat the olive oil in a heavy saucepan over a medium heat.
- Add the onion, garlic, carrot, celery and speck, season to taste with salt and cook, stirring occasionally, for 15 minutes or more, until the vegetables have caremalised 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. This will take much longer in practice as the liquid exits the beef; you’re done with the beef is browning or capable of browning and the juices have burnt off.
- Add the wine and bring to the boil, 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, check the seasoning.
- Combine the sauce with the cooked fettuccini.
Serve with 1 very small handful flat-leaf parsley, chiffonade, freshly ground pepper and freshly grated parmesan.