Wagyu Ground Beef Bolognese Sauce

Ingredients

• 1.5 lbs Wagyu ground beef
• 1 large onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 4 cloves garlic, minced
• 1 cup dry red wine
• 28 oz crushed tomatoes
• 15 oz tomato sauce
• 2 tablespoons tomato paste
• 1 cup beef broth
• 1/2 cup heavy cream (optional)
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese (for serving)
• 1 pound pasta (such as tagliatelle or pappardelle)

Instructions

1. 1.

   Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add onion, carrots, and celery and cook until softened, about 8-10 minutes.

2. 2.

   Add garlic and cook for another minute until fragrant.

3. 3.

   Add Wagyu ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess fat.

4. 4.

   Pour in red wine and bring to a simmer, scraping up any browned bits from the bottom of the pot. Cook until the wine has mostly evaporated, about 5-7 minutes.

5. 5.

   Stir in crushed tomatoes, tomato sauce, tomato paste, beef broth, oregano, basil, and red pepper flakes (if using). Season with salt and pepper to taste.

6. 6.

   Bring the sauce to a simmer, then reduce heat to low, cover, and cook for at least 1.5-2 hours, or longer for a richer flavor, stirring occasionally.

7. 7.

   In the last 15 minutes of cooking, cook pasta according to package directions.

8. 8.

   If desired, stir in heavy cream into the sauce during the last few minutes of cooking.

9. 9.

   Drain pasta and toss with Bolognese sauce. Serve immediately, garnished with fresh parsley and grated Parmesan cheese.

Nutritional Information

Equipment

• Large Dutch oven or heavy-bottomed pot
• Cutting board
• Knife
• Spoon
• Pasta pot
• Colander

Tips

• For a deeper flavor, add a Parmesan cheese rind to the sauce while it simmers.
• If the sauce becomes too thick, add a little more beef broth or water.
• Bolognese sauce can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 2 months.
• Adjust the amount of red pepper flakes to your desired level of spice.
• Serve with a side of crusty bread for soaking up the delicious sauce.