Recipe and photography by Ella Fanfarillo
In collaboration with the Warrendale Wagyu
Ingredients
2 tablespoons Wagyu Beef dripping
350g of Northern Pasta Co Rigatoni
1 kg of Boneless Wagyu Shin
1 Brown onion (diced)
5 cloves of garlic (thinly sliced)
½ teaspoon Fennel Seeds
¼ teaspoon Chilli Flakes
2 tablespoons Tomato Paste
A good splash of Red Wine
1 tin chopped Tomatoes
200ml Water
3 sprigs Thyme
Bay Leaf
teaspoons Balsamic Vinegar
Lea & Perrins
Method
1. In a large casserole dish over a medium heat, heat 1 tablespoon of wagyu beef
dripping. Season your meat with salt and pepper and sear in the pan; do this in
batches if needed, until browned on all sides, 10 minutes. Remove into a large bowl.
2. Heat the remaining beef dripping, still over medium heat. Add the onion and cook
until soft, garlic, fennel seeds, and chilli flakes and cook until fragrant.
3. Add tomato paste and cook until it is darkened in colour. Deglaze the pot with wine,
scraping any brown bits up at the bottom of your pot with a wooden spoon.
4. Add chopped tomatoes, water, thyme, bay leaf, balsamic vinegar, and seared beef
and season lightly with salt and pepper. Add a generous splash of Lea & Perrins. Stir
to combine and reduce the heat to low. Cover and simmer, stirring occasionally, until
meat easily shreds, 2 to 2 1/2 hours. Use a wooden spoon to break up the meat and
remove the bay leaf. Serve over your favourite pasta.
5. Top with parmesan and fresh parsley before serving.
