Kobe Beef Ragu

Sarah Mickey All Recipes, Beef Recipes, Ground Meat Recipes, Pasta & Pasta Sauce Recipes 1 Comment

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.

  • 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)



Heat some oil in a large pan and sweat the carrots, onions, and celery until tender.

Remove & reserve the vegetables, then add the beef to the pan.

Brown the beef, then drain off most of the rendered fat.

Return the vegetables to the pan along with the white wine, oregano, thyme, fennel seed, tomato paste, beef stock and salt & pepper.

Simmer gently for an hour or longer, stirring occasionally.

Just before serving, stir in the basil.

Serve atop pasta finished with grated parmesan cheese (ideally parmigiano reggiano).

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