Wagyu Chuck Roast and Fennel Ragu

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  • 2 T olive oil
  • 2 slices bacon, diced
  • 1 Wagyu chuck roast (2-3 lbs) (arm or rump roast will do)
  • Pinch of sugar
  • 1/4 lb bulk Italian sausage (or 2-3 sweet Italian sausages removed from casings and crumbled)
  • 1 large onion, finely diced
  • 1 large head fennel, finely diced
  • Separately, fennel fronds – finely chopped
  • 2 cloves garlic, thinly sliced
  • 2 bay leaves
  • 1 T fennel seeds
  • 1 t salt
  • 1 t chili flakes (optional)
  • 1 cup red dry wine
  • 2 14 oz. cans tomatoes, puréed in food processor
  • 2 t dried basil
  • 2 T balsamic vinegar

Trim the excess exterior fat off Wagyu roast and cut into 1-½ inch pieces. Using a roast allows you better quality control of the meat in your ragus and stews.

In a Dutch oven or a large heavy (12 inch) skillet with a lid, heat the olive oil and cook the bacon until it just starts to crisp.

Add the beef pieces and the sugar and brown for about 7 minutes

Add the sausage and brown for another 5 minutes or until there is no pink in the sausage and the meat is nice and caramel colored.

Add the onion, fennel, garlic, bay leaves, fennel seeds, salt and chili flakes. Cook for about 5 minutes or until vegetables are soft.

Add red wine and scrape the bottom of the pan to remove and fond from the pan

Reduce the wine for about a minute then add tomatoes and dried basil. Cover and simmer on low for 2-3 hours

Add the balsamic vinegar and check the seasoning for salt.

Serve over rigatoni or another chunky pasta so the noodle can capture the sauce