Kobe Beef Ragu

Sarah MickeyAll 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.

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).

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