Dry-aged Wagyu Bolognese Recipe
Recipe information
Make Dry-aged Wagyu Bolognese in just 2h 30m. Indulge in our luxurious Dry-Aged Wagyu Bolognese, where rich, tender beef meets a savory blend of herbs and spices. Slow-cooked to perfection and served atop al dente pasta, this dish promises an unforgettable taste experience that combines the robust flavors of Italy with the sumptuous quality of premium Wagyu. Each bite melts in your mouth, making this a must-try for any pasta lover.
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Ingredients
For the Bolognese Sauce
Cooking Instructions
1. Sauté the Aromatics
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
2. Brown the Beef
Increase the heat to medium-high and add the dry-aged Wagyu beef. Cook, breaking it up with a spoon, until browned and cooked through, about 8-10 minutes.
3. Add Tomato Paste and Wine
Stir in the tomato paste and cook for 2 minutes. Then pour in the red wine, scraping the bottom of the pot to release any browned bits. Let it simmer for about 5 minutes until the wine is reduced by half.
4. Combine with Tomatoes
Add the canned crushed tomatoes, bay leaf, dried oregano, salt, and black pepper. Bring to a simmer.
5. Simmer the Sauce
Reduce the heat to low and let the sauce simmer gently for about 1.5 to 2 hours, stirring occasionally. Adjust seasoning as needed.
6. Serve
Remove the bay leaf before serving. Serve the Bolognese over your choice of pasta and garnish with fresh basil.
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