Belly Of The Beast Bolognese Recipe
pappardelle, A5 wagyu beef belly, calabrian chilis, basil
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Ingredients
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Pasta
Meat
Vegetables & Spices
Liquids
Seasoning
Method
Preparation
- 1
- 2
Prepare the Beef
Cut the A5 Wagyu beef belly into small cubes, about 1-inch in size.
- 3
Chop the Chilis
Remove the seeds from the Calabrian chilis (if desired for less heat) and chop them finely.
- 4
Basil Preparation
Rinse the basil leaves and pat them dry. Set aside for garnish.
Cooking
- 5
- 6
Brown the Beef
Increase the heat to medium-high, add the cubed A5 Wagyu beef belly to the pot, and brown on all sides, approximately 8-10 minutes.
- 7
Add the Wine
Pour in the red wine and let it simmer for about 5 minutes, allowing the alcohol to cook off and the flavors to meld.
- 8
Add Beef Stock and Chilis
Stir in the beef stock and chopped Calabrian chilis. Season with salt and black pepper. Bring the mixture to a gentle simmer.
- 9
Simmer the Sauce
Reduce the heat to low, cover the pot, and let it simmer for 1 hour, stirring occasionally to prevent sticking.
- 10
Cook the Pappardelle
While the sauce is simmering, cook the pappardelle pasta according to package instructions in a large pot of salted boiling water. Drain and reserve a cup of pasta water.
- 11
Combine Pasta and Sauce
Add the cooked pappardelle to the bolognese sauce. Toss to combine, adding reserved pasta water as needed to achieve desired consistency.
- 12
Serve
Plate the pasta, garnish with fresh basil leaves, and serve immediately.