All recipesGround Wagyu · Medium

Wagyu Bolognese (3-Hour Sunday Sauce)

Name: Wagyu Bolognese (3-Hour Sunday Sauce)
Cook time: 3 h
Total time: 3 h
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs Long Road Ranch ground Wagyu; 1 onion, 2 carrots, 2 celery stalks (finely diced); 4 garlic cloves; 1 cup whole milk; 1 cup dry white wine; 1 can (28 oz) crushed tomatoes; 2 Tbsp tomato paste; Bay leaf, nutmeg pinch, salt, pepper

A real Bolognese demands real beef. Wagyu's marbling becomes the silkiest sauce you've ever made.

Cook: 3 hr
Total: 3 hr
Difficulty: Medium

Method

1
Brown Wagyu in a Dutch oven over medium-high until deeply caramelized. Don't drain.
2
Add veg, cook 8 minutes until soft.
3
Add tomato paste, toast 2 minutes. Pour in wine, scrape the fond, reduce by half.
4
Add milk and simmer until mostly absorbed (~15 minutes).
5
Add tomatoes, bay, nutmeg. Simmer uncovered on the lowest heat for 2+ hours, stirring occasionally.
6
Toss with pappardelle. Top with parmesan. Sauce keeps in the fridge a week or freezes for months.

Get this cut on repeat.

Every share includes steaks, ground, roasts and brisket or short ribs.

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