Wagyu Beef Bolognese

Wagyu Beef Bolognese

Prep Time: 30 Minutes 
Cook Time: 3.5 Hours
Servings: 8
Difficulty Level: 3
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Brandyn Baker @blackdog_bbq

INGREDIENTS

• 2 LB Double 8 Cattle Company Fullblood Wagyu Ground Beef
• 2 Sweet Onions (peeled, chopped)
• 4 Large Carrots (peeled, sliced)
• 2 RIB Celery (chopped)
• 2 TBSP Olive Oil
• 6 SLICE Bacon (minced)
• 2 CUP White Wine
• 2/3 CUP Tomato Paste
• 3 Bay Leaves
• 1/4 TSP Nutmeg
• 4 CUP Chicken Stock
• 2 CUP Whole Milk
• 1 LB Pappardelle Pasta (dry)
• 1 CUP Parmesan Cheese (freshly grated)

• 8 Basil Leaves

Tools

• Dutch Oven
• Stove or Outdoor Propane Burner
• Tongs
• Spatula
• Paper Towels
• Food Processor
• 3 Large Mixing Bowls
• Large Pot
• Large Colander

FIRST STEP

Take the Fullblood Wagyu ground beef out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.

PREPARING THE BOLOGNESE

Add the chopped sweet onions, sliced carrots, and chopped celery to a food processor.

Pulse a few times until the mixture is finely chopped.

Pour the mixture into a mixing bowl, and refrigerate until ready to use.

Remove the thawed Fullblood Wagyu ground beef from the package, and place it in a large mixing bowl.

Break the Wagyu ground beef into small clumps, and lightly season the beef with kosher salt.

Add the olive oil to the Dutch oven, and place it over medium-high heat (either on the stove or on an outdoor propane burner).

Once the Dutch oven becomes hot, add the Wagyu ground beef.

Cook for 8-10 minutes until the beef begins to brown, while stirring as needed.

Transfer the Wagyu ground beef to an unused, large mixing bowl, and set it aside.

NOTE: The Wagyu ground beef doesn’t need to be fully cooked at this stage. If it’s still pink in certain areas, that is fine.

Gently pat the Dutch oven with paper towels to soak up any excess grease, and discard the paper towels.

Add the minced bacon to the same Dutch oven (that was used to cook the ground beef).

Cook for about 10 minutes until the bacon is crisp.

Then, add in the onion, carrot, and celery mixture that was prepared earlier. Sauté for 8-10 minutes until tender.

Add the Wagyu ground beef back to the Dutch oven, as well as the white wine. Break up the beef into little bits.

Allow the Wagyu ground beef mixture to cook uncovered for around 20-30 minutes until almost all of the liquid has evaporated. Stir as needed.

Next, add the tomato paste, nutmeg, and bay leaves. Stir to combine.

Continue cooking the Wagyu ground beef mixture for another 5-10 minutes until the tomato paste begins to darken.

Pour the chicken stock and milk into the Dutch oven with the beef mixture, and reduce the heat to low.

Allow the sauce to cook uncovered for 1.5 to 2 hours until the sauce thickens (it should be very thick at this stage).

NOTE: If it becomes too thick for your taste, add additional chicken stock, and continue to reduce until desired consistency is achieved.

Add the grated parmesan cheese to the sauce, and mix to combine.

Taste the sauce, and season to taste with kosher salt if needed.

Turn off the heat, and set the bolognese sauce aside.

PREPARING THE PASTA

Place a large pot, filled halfway with water, over high heat.

Once the water begins to boil, add the Pappardelle pasta.

Cook for 8-10 minutes.

Once the pasta has finished cooking, pour the pasta into a large colander in the sink to drain the liquid.

Reserve.

FINAL STEPS

Add the cooked pasta to the Dutch oven with the bolognese sauce, and mix to combine.

Using tongs, divide the Wagyu beef bolognese between plates.

Top each plate with additional grated parmesan cheese as desired, and garnish with a basil leaf.

Serve, and enjoy!