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Fullblood Wagyu Beef Bolognese
Prep Time: 30 Minutes
Cook Time: 2 1/2 Hours
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Chef Jonathon Pepera
Take the Fullblood Wagyu beef out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.
PREPARING THE BACON AND FULLBLOOD WAGYU GROUND BEEF
Place a large pan over medium heat.
Cut the bacon slices in half lengthwise, and then cut them into small slices.
Add the bacon to the pot, and cook until crispy.
Remove the bacon from the pot, and place them on a plate lined with a paper towel. Reserve.
Add the Fullblood Wagyu ground beef to the pan (with the bacon fat still in it).
Cook the beef until completely browned. Strain, and remove the ground beef from the pan. Reserve.
Discard the left over fat in the pan.
PREPARING THE BOLOGNESE
Add 2 tablespoons of olive oil to the pan.
Add the diced onion, carrot, and celery to the pan. Add the minced garlic as well. Cook for 3 minutes.
Add the minced basil, oregano, and rosemary. Cook for an additional 2 minutes.
Deglaze with the red wine, and cook until reduced by 3/4.
Return the crispy bacon and browned ground beef to the pan.
Add the remaining ingredients (peeled tomatoes, bouillon cube, minced parsley, and parmesan cheese).
Turn the heat down to low, and allow the sauce to cook for 2 hours.
Stir the sauce occasionally, and continue to taste. Add the kosher salt and freshly ground black pepper.
PREPARING THE PASTA
Cook the pappardelle pasta per package instructions (prepare the pasta when the bolognese is close to being done).
After the bolognese has cooked for two hours, remove it from the heat.
Serve the beef bolognese hot with pasta, and enjoy!
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