Ingredients:

  • 300g chickpea pasta
  • 250g Wagyu ground beef
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 400g canned crushed tomatoes
  • 2 tablespoons tomato paste
  • 1/2 cup red wine (optional)
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Fresh basil or parsley, for garnish
  • Grated Parmesan cheese, for serving (optional)

Instructions:

  1. Preparation of Ingredients: Prepare all vegetables by chopping, dicing, or mincing as indicated.
  2. Cook the Wagyu: In a large skillet or saucepan, heat the olive oil over medium heat. Add the Wagyu ground beef and cook until browned, breaking it up into small pieces with a wooden spoon. Once browned, transfer the beef to a plate and set aside.
  3. Sauté the Vegetables: In the same skillet, add a bit more oil if needed. Add the onions, garlic, carrots, and celery. Cook until the vegetables soften and the onions become translucent, about 5 minutes.
  4. Building the Sauce: Return the browned Wagyu beef to the skillet. Stir in the tomato paste and cook for another 2 minutes. If using, pour in the red wine and allow it to simmer and reduce by half. Add the crushed tomatoes, dried oregano, and dried basil. Season with salt and pepper.
  5. Simmer: Lower the heat and let the sauce simmer gently for about 30 minutes, stirring occasionally. If the sauce becomes too thick, you can add a little water to reach your desired consistency.
  6. Cook the Chickpea Pasta: While the sauce is simmering, bring a large pot of salted water to boil. Add the chickpea pasta and cook according to package instructions until al dente. Drain the pasta and set aside.
  7. Combine & Serve: Toss the cooked chickpea pasta with the Wagyu bolognese sauce. Serve hot, garnished with fresh basil or parsley and a sprinkle of grated Parmesan if desired.
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