Simple Way to Make Thomas Keller Fullblood Wagyu Beef Bolognese

Hello everybody, it’s Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, fullblood wagyu beef bolognese. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Fullblood Wagyu Beef Bolognese is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Fullblood Wagyu Beef Bolognese is something that I have loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can cook fullblood wagyu beef bolognese using 15 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Fullblood Wagyu Beef Bolognese:

1. Prepare 2 lbs Fullblood Wagyu Ground Beef
2. Get 1 lb Ground Pork (optional)
3. Get 3 TBSP Grape Seed Oil
4. Make ready 1/2 Yellow Onion (diced)
5. Get 1/2 Cup Red Onion (diced)
6. Make ready 2 Celery Stalks (diced small)
7. Take 2 Carrots (diced small)
8. Get 6 oz Tomato Paste
9. Make ready 5 Cloves Garlic (minced)
10. Get 4 TBSP Fresh Basil Leaves (minced)
11. Make ready 2 TBSP Fresh Oregano Leaves (minced)
12. Prepare 12 oz Red Wine
13. Make ready 3 Quarts Crushed Red Tomato (Pomi Brand is recommended)
14. Get 1-2 TBSP Sherry Vinegar
15. Prepare Kosher Salt and Fresh Ground Black Pepper

Steps to make Fullblood Wagyu Beef Bolognese:

1. COOKING INSTRUCTIONS - Heat the grape seed oil in large Dutch oven or large sauce pot. Once oil is hot and shimmering, add Fullblood Wagyu Ground beef and pork. Let the meat sit, without being disturbed, for 2-3 minutes until browned. Once meat is nice and browned, add chopped onion in the pot, and turn the heat to medium. Cook and stir the onions until they have become translucent and have some caramelization.
2. Add the chopped celery, carrots, and tomato paste. Cook for about 5 minutes, stirring vegetables to coat them well.Add a few pinches of Kosher salt and fresh ground black pepper.
3. COOKING INSTRUCTIONS (CONTINUED) - Deglaze the pan with red wine, let it simmer until it has evaporated.Then add the crushed red tomatoes, and stir thoroughly to coat all ingredients well. Add in minced herbs and garlic. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at a very low simmer (there should be just an intermittent bubble breaking through to the surface).
4. Cook, uncovered, for a minimum of 2 hours OR transfer to a crock pot and cook for 4-5 hours, stirring from time to time. Season with Kosher salt and fresh ground black pepper and 1-2 tablespoons of Sherry Vinegar. Serve over pasta with parmesan cheese or fresh mozzarella. Enjoy!

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