Name: Fullblood Wagyu Bolognese
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 6-8
Cuisine: Italian
Ingredients: 2 lb ground Wagyu beef; 2 minced celery stalks; 1 minced carrot; 1 minced onion; 28 oz can crushed tomatoes; 2 tblspoon chopped parlsey; 2 tblspn chopped basil; 1 tablespoon dried oregano; 2 cups red wine; 1 lb marrow bones; ¼ cup of coconut milk

Kosher Wagyu Bolognese

October 30, 2023

Jonah Chusid October 30, 2023

Fullblood Wagyu Bolognese

Rated 5.0 stars by 1 users

Cuisine

Italian

Author:

Jonah Chusid

Servings

6-8

Prep Time

20 minutes

Cook Time

2 hours

Indulge in the ultimate comfort food experience with our Wagyu Bolognese. Made with premium Wagyu beef and simmered to perfection with red wine, marrow bones, and aromatic herbs, this rich and hearty sauce will elevate your pasta game to a whole new level.

Ingredients

2 lb ground Wagyu beef
2 minced celery stalks
1 minced carrot
1 minced onion
28 oz can crushed tomatoes
2 tblspoon chopped parlsey
2 tblspn chopped basil
1 tablespoon dried oregano
2 cups red wine
1 lb marrow bones
¼ cup of coconut milk

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Directions

Brown the Wagyu Beef: In a large, heavy-bottomed pot or Dutch oven, heat a tablespoon of olive oil over medium-high heat. Add the ground Wagyu beef and cook, breaking it apart with a spoon, until browned and cooked through. Remove the beef from the pot and set it aside.
Sauté the Vegetables: In the same pot, add a bit more olive oil if needed. Add the minced celery, carrot, and onion. Sauté over medium heat until the vegetables are softened and the onion turns translucent, about 5-7 minutes.
Add the Herbs: Stir in the fresh parsley, fresh basil, and dried oregano. Cook for an additional 2 minutes to release their flavors.
Deglaze with Red Wine: Pour in the red wine and deglaze the pot, scraping up any browned bits from the bottom. Allow the wine to simmer for about 5 minutes to reduce slightly.
Return the Beef: Add the browned Wagyu beef back into the pot, combining it with the sautéed vegetables and wine.
Add Crushed Tomatoes: Pour in the crushed tomatoes and stir well to combine all the ingredients.
Simmer with Marrow Bones: Gently place the marrow bones into the sauce. They will add a rich depth of flavor as they simmer. Reduce the heat to low, cover the pot, and let the sauce simmer for at least 1 hour, stirring occasionally. If needed, you can simmer for longer to develop even more flavor.
Finish with Coconut Milk: Just before serving, stir in the coconut milk to add a creamy richness to the sauce. Simmer for an additional 5 minutes.
Serve: Remove the marrow bones from the sauce and discard. Serve your Wagyu Bolognese over your favorite pasta, such as fettuccine or pappardelle, and garnish with additional fresh herbs if desired.

Recipe Note

You can adjust the thickness of the sauce by adding a bit of water or more crushed tomatoes if needed.For a lighter version, you can use whole wheat or gluten-free pasta.