Wagyu beef bolognese
Wagyu Beef Bolognese
Elevating a Classic Dish
Serves 4
Add a touch of class to the traditional spag bol by using grass-fed wagyu beef, or use this recipe as a base for your favourite mince dish.
The sun-dried tomatoes pack a lot of flavour, giving the sauce a sweet intensity as well as a hint of tartness.
Ingredients
  • 400g wagyu thick skirt
  • 1 medium onion
  • 2 cloves garlic
  • ½ cup sun-dried tomatoes
  • 400g tinned tomatoes
Method
  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).