Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
Cook spaghetti according to package directions until al dente. Drain and set aside.
In a large skillet, heat Olive oil over medium-high heat. Brown the Wagyu ground beef, breaking it up with a spoon. Add Garlic and cook for 1 minute. Deglaze the pan with Dry red wine and cook until reduced by half. Season with Italian herb blend, salt, and pepper.
To make the béchamel sauce, melt the Butter in a saucepan over medium heat. Whisk in the All-purpose flour and cook for 2-3 minutes to create a roux. Gradually whisk in the Whole milk until smooth. Bring to a simmer, stirring constantly. Cook for 8-10 minutes, or until thickened. Stir in Heavy cream, nutmeg, white pepper, and salt.
Remove the sauce from heat and stir in Gruyère and Fontina cheese until melted and smooth.
In a large bowl, combine the cooked spaghetti, browned Wagyu beef, and cheese sauce. Mix well. Stir in Dry sherry.
Pour the mixture into the prepared baking dish. Sprinkle with Parmesan cheese.
Bake for 25-30 minutes, or until bubbly and golden brown. Garnish with fresh parsley before serving.
Ingredients
6
1 lb450 gWagyu ground beef
1 tbsp15 mLOlive oil
2 cloves10 mLGarlic-minced
1/4 cup60 mLDry red wine
1 tsp5 mLItalian herb blend
1/4 tsp1.25 mLSalt
1/4 tsp1.25 mLBlack pepper
1/2 cup120 mLButter
1/2 cup60 gAll-purpose flour
4 cups950 mLWhole milk
1/4 cup60 mLHeavy cream
1/4 tsp1.25 mLNutmeg-freshly grated
1/4 tsp1.25 mLWhite pepper
1/2 tsp2.5 mLSalt
1 cup115 gGruyère cheese-shredded
1 cup115 gFontina cheese-shredded
1/2 cup55 gParmesan cheese-finely grated
1 lb450 gSpaghetti-bronze die
1/4 cup60 mLDry sherry
2 tbsp30 mLFresh parsley-chopped
Equipment
9x13 inch baking dish
Large skillet
Saucepan
Large bowl
Whisk
Instructions
Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
Cook spaghetti according to package directions until al dente. Drain and set aside.
In a large skillet, heat Olive oil over medium-high heat. Brown the Wagyu ground beef, breaking it up with a spoon. Add Garlic and cook for 1 minute. Deglaze the pan with Dry red wine and cook until reduced by half. Season with Italian herb blend, salt, and pepper.
To make the béchamel sauce, melt the Butter in a saucepan over medium heat. Whisk in the All-purpose flour and cook for 2-3 minutes to create a roux. Gradually whisk in the Whole milk until smooth. Bring to a simmer, stirring constantly. Cook for 8-10 minutes, or until thickened. Stir in Heavy cream, nutmeg, white pepper, and salt.
Remove the sauce from heat and stir in Gruyère and Fontina cheese until melted and smooth.
In a large bowl, combine the cooked spaghetti, browned Wagyu beef, and cheese sauce. Mix well. Stir in Dry sherry.
Pour the mixture into the prepared baking dish. Sprinkle with Parmesan cheese.
Bake for 25-30 minutes, or until bubbly and golden brown. Garnish with fresh parsley before serving.
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