

Chickpea Pasta With Wagyu Bolognese
A luxurious twist on a classic dish. The rich and flavorful Wagyu beef pairs impeccably with a hearty chickpea pasta, offering a perfect combination of protein-packed goodness and indulgent taste.
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:
- Preparation of Ingredients: Prepare all vegetables by chopping, dicing, or mincing as indicated.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.