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Fullblood Wagyu Beef Bolognese

Fullblood Wagyu Beef Bolognese

Prep Time: 30 Minutes
Cook Time: 2 1/2 Hours
Servings: 6
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Jonathon Pepera


  • 2 LB Double 8 Cattle Company Fullblood Wagyu Ground Beef
  • 6-8 SLICE Bacon (thick slices)
  • 1 Yellow Onion (diced)
  • 2 RIB Celery (diced)
  • 1 Carrot (diced)
  • 2 TBSP Garlic (minced)
  • 2 CUP Red Wine
  • 1 Beef Bouillon Cube
  • 28 OZ Peeled Tomatoes
  • 1 SPRIG Rosemary (minced)
  • 2 TBSP Basil (minced)
  • 1 TBSP Oregano (minced)
  • 2 TBSP Parsley (minced)
  • 1 CUP Parmesan Cheese (grated)
  • 1 1/2 TBSP Kosher Salt
  • 1 TBSP Freshly Ground Black Pepper
  • 2 LB Pappardelle Pasta (cooked per package instructions)


          • Large Pan
          • Large Pot

          FIRST STEP

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


          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.


          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.


          Cook the pappardelle pasta per package instructions (prepare the pasta when the bolognese is close to being done).

          FINAL STEPS

          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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