RAINY DAY WAGYU BOLOGNESE
Wagyu Bolognese perfect for winter!
- The Wagyu Bolognese Recipe Serves four (4) people.
Wagyu Beef Mince 500g
2 brown onions
2 celery sticks
200g mushrooms, sliced
extra virgin olive oil, to sauté
3 bay leaves
350g wagyu beef mince
1 cup white wine
750ml tomato puree
salt and pepper, to taste
Pasta 500g good quality pasta to serve dash of cream fresh parmesan
Let the cooking begin...
Start by cutting all vegetables into 1cm by 1cm pieces, then start to saute them with oil until they are lightly cooked.
Add the bay leaves, followed by the Wagyu minced meat.
Fry until meat has cooked through Add the white wine and cook until reduced.
Once wine has cooked through, add the tomato puree, and season with salt and pepper.
Bring sauce to the boil. And then slowly cook for at least two hours.
Place a pot with salted water on stove and bring to the boil, add dry pasta and cook for the time instructed on the packet or until al dente. To serve Strain pasta and lightly toss into the bolognese sauce. Add a touch of cream, portion into 4 plates, sprinkle with parmesan shavings and serve immediately.