Kobe Beef Ragu
Makes 4 Servings
This ragu pasta sauce may or may not be 100% authentic, we came up with it while playing around in the kitchen, but the results are undeniably tasty. It’s easy, beefy, tomato-y, herby, and very satisfying.
We made this version using ground kobe beef, but you could easily substitute ground grass-fed beef, ground bison or even ground kangaroo.
INGREDIENTS
- 1 cup chopped Onions
- 1/4 cup minced Carrot
- 1/4 cup minced Celery
- 1lb Ground Kobe Beef
- 1/2 cup White Wine
- 1/2 tsp Fennel Seed
- 3/4 cup Beef Stock
- One 6oz can of Tomato Paste
- 1/2 tsp Salt
- Generous cracking of Pepper.
- 1/2 tsp Dried Oregano
- 1 Pinch of Dried Thyme
- 1 tbsp Fresh Basil, chiffonade (thinly sliced)
DIRECTIONS
1
Heat some oil in a large pan and sweat the carrots, onions, and celery until tender.
2
Remove & reserve the vegetables, then add the beef to the pan.
3
Brown the beef, then drain off most of the rendered fat.
4
Return the vegetables to the pan along with the white wine, oregano, thyme, fennel seed, tomato paste, beef stock and salt & pepper.
5
Simmer gently for an hour or longer, stirring occasionally.
6
Just before serving, stir in the basil.
7
Serve atop pasta finished with grated parmesan cheese (ideally parmigiano reggiano).
Comments 1
This looks SO delicious!