Celebrity Sandwich with Guy Grossi

In episode seven of Celebrity Sandwich, make an Arlechin Bolognese jaffle with Guy Grossi.

Celebrity Chef Guy Grossie cooking in his restaurant kitchen

Celebrity Sandwich

Watch some of your favourite chefs whip up a sandwich in their own kitchen - and follow along to make it yourself!

9 minutes

"Every Italian family has their version of a ragù. This is the one my mother taught me, and now we also serve it in a jaffle as a snack in our city wine bar, Arlechin."

Arlechin Bolognese jaffle: Makes 4

For the Bolognese sauce

  • 100ml olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 450g minced good-quality beef
  • 50g minced pork
  • 1 tsp chopped red chilli
  • 1 tsp finely chopped sage
  • 1 tbspn finely chopped flat-leaf parsley
  • Half a tsp ground nutmeg or half a grated nutmeg
  • A small pinch of ground clove
  • Salt and freshly ground black pepper
  • 150g tomato paste
  • 100ml red wine
  • 1L water 

For the sandwich

  • 8 slices toast-cut (thickly cut) white bread
  • 80g unsalted butter at room temperature
  • A small piece of parmesan or Grana Padano for grating


  1. To make the Bolognese sauce, cook the onions and the garlic in olive oil in a large saucepan over medium heat until the onions start to caramelize. Add the beef, pork, chilli, herbs and spices and season well with salt and pepper
  2. Sauté until all the moisture has gone, and the mince starts to fry and colour, breaking up any large lumps with the back of the spoon as you go
  3. Add the tomato paste and cook for 2 minutes, then pour in the wine and simmer for roughly 30 seconds. Add 500ml water and mix well
  4. Bring to the boil, then reduce the heat and simmer gently for about an hour, or until rich in consistency. This can be done a day ahead
  6. Now, it's jaffle time
  7. Preheat the jaffle iron
  8. Warm the Bolognese sauce in a small pan
  9. Spread each piece of bread evenly on both sides with some butter, right to the edges
  10. Divide the Bolognese sauce evenly on the bread, spreading out leaving a 1cm border around the edges, and top with the remaining slices of bread
  11. Place the sandwiches into the jaffle maker and cook for 4 to 5 minutes until golden and toasted
  12. Serve the jaffles with a generous amount of parmesan grated over the top


Guy’s tips

  • A good Australian olive oil really makes a difference here
  • There’s no need to add sugar to this Bolognese; the sweetness comes from the onions
  • Grinding the spices yourself brings extra flavour
  • I like triple-concentrate tomato paste
  • Watch out: when these beauties come out of the jaffle maker, they’ll be very hot on the inside (and very tasty)

About Guy Grossi

Guy Grossi is a devoted Melbourne chef and restaurateur. The owner of Grossi Restaurants, including Grossi Florentino, Merchant Osteria Veneta, Ombra Salumi Bar, Arlechin Food and Wine Bar and Garum, in Perth, Guy has been recognised as one of Australia’s leading authorities on Italian food, and has been sought after to train and mentor within the industry and drive thinking around the future of food and hospitality.

Guy is a Fellow of the International Specialised Skills Institute, co-founder of The Melbourne Tomato Festival, and the author of several bestselling books, including Cellar Bar, Love Italy, Recipes from My Mother’s Kitchen, My Italian Heart, and Secrets and Recipes. 


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