Directions

1. 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.

2. 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.

3. Add the Herbs: Stir in the fresh parsley, fresh basil, and dried oregano. Cook for an additional 2 minutes to release their flavors.

4. 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.

5. Return the Beef: Add the browned Wagyu beef back into the pot, combining it with the sautéed vegetables and wine.

6. Add Crushed Tomatoes: Pour in the crushed tomatoes and stir well to combine all the ingredients.

7. 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.

8. 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.

9. 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.