Wagyu beef bolognese
  • 400g wagyu thick skirt
  • 1 medium onion
  • 2 cloves garlic
  • ½ cup sun-dried tomatoes
  • 400g tinned tomatoes
  1. Mince the thick skirt.
  2. Chop onion and garlic finely. Dice sun-dried tomatoes.
  3. Place large frying pan on medium heat and sauté onion and garlic until soft.
  4. Add wagyu thick skirt and stir until browned and almost all the liquid has disappeared.
  5. Reduce heat, then add tomatoes (both tinned and sun-dried).
  6. Simmer until sauce reaches desired consistency, stirring occasionally. At this point there shouldn't be too much excess liquid, and the sauce should glisten.
  7. Season with salt, pepper (and raw sugar if still tart).