Wagyu Mince Recipes

Ingredients

• 500g Wagyu Mince
• 320g tagliatelle
• 1 onion, finely diced
• 1 carrot, finely diced
• 1 celery stick, finely diced
• 2 garlic cloves, chopped
• 1 tbsp olive oil
• 2 tbsp tomato purée
• 500g passata
• 200ml water
• 30g grated Parmesan
• 1 tsp neutral oil for the meat, if needed

Check the product label and the packaging of bread, sauces, stock and dairy for your dietary needs. This recipe is not an allergen-free claim.

Make the meal

1. Start the sauce alongside the meat in a separate pan. Boil the pasta when the sauce is nearly ready, so it can go straight into the finished sauce.
2. Heat a wide frying pan over medium-high heat. Add the thawed mince or loose sausage meat in batches; use 1 tsp oil only if it sticks. Leave each batch untouched for 2 minutes, then break it into small crumbles with a spatula. Continue cooking for roughly 8–12 minutes, until it reaches at least 72°C throughout. Colour alone is not a safety check. Spoon off excess rendered fat, leaving enough to coat the meat.
3. Soften onion, carrot and celery in oil for 10 minutes. Add garlic and tomato purée and stir for 1 minute.
4. After the mince is fully cooked, add it to the vegetables with passata and water. Simmer gently for 30–40 minutes, stirring occasionally and adding a little water if necessary.
5. Boil pasta for its packet time, reserving 150ml cooking water. Toss the drained pasta with enough ragù to coat, loosening with pasta water if needed.
6. Divide among four bowls and finish with Parmesan.

Ingredients

• 500g Wagyu Mince
• 8 small tortillas
• 2 tomatoes, diced
• 1 small red onion, finely diced
• 1 lime
• 2 tbsp chopped coriander
• 100g shredded cabbage
• 1 tin black beans (400g), drained and rinsed
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp neutral oil for the meat, if needed

Check the product label and the packaging of bread, sauces, stock and dairy for your dietary needs. This recipe is not an allergen-free claim.

Make the meal

1. Prepare the sides alongside the meat. Leave warming bread and final assembly until the meat is ready.
2. Heat a wide frying pan over medium-high heat. Add the thawed mince or loose sausage meat in batches; use 1 tsp oil only if it sticks. Leave each batch untouched for 2 minutes, then break it into small crumbles with a spatula. Continue cooking for roughly 8–12 minutes, until it reaches at least 72°C throughout. Colour alone is not a safety check. Spoon off excess rendered fat, leaving enough to coat the meat. Stir in the cumin and smoked paprika for the final 30 seconds.
3. Mix tomatoes, half the onion, coriander and half the lime juice into a salsa. Keep the cabbage separate.
4. Warm the tortillas in a dry pan for about 30 seconds per side. Wrap in a clean towel. Warm the drained beans in a saucepan with 2 tbsp water for 3–4 minutes.
5. Use the fully cooked meat crumbles, draining any excess fat before filling the tortillas.
6. Fill the tortillas with cooked meat, beans, cabbage and salsa. Finish with the remaining onion and lime wedges.