Cheese Stuffed Shells with Fullblood Wagyu Ground Beef Sauce.
Hello everybody, it's Brad, welcome to my recipe page. Today, we're going to make a special dish, cheese stuffed shells with fullblood wagyu ground beef sauce. One of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This will be really delicious.
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To begin with this particular recipe, we have to first prepare a few ingredients. You can have cheese stuffed shells with fullblood wagyu ground beef sauce using 26 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Cheese Stuffed Shells with Fullblood Wagyu Ground Beef Sauce:
- {Take 1 1/2 BOX of Jumbo Shells Dry Pasta.
- {Get 3 TBSP of Kosher Salt.
- {Prepare 1 GAL of Water.
- {Take of Sauce.
- {Make ready 2 LB of Double 8 Cattle Company Fullblood Wagyu Ground Beef.
- {Make ready 2 TBSP of Grapeseed Oil.
- {Make ready 2 (28 OZ) of CAN Crushed Tomatoes.
- {Take 1 (8 OZ) of CAN Tomato Paste.
- {Take 1 of Yellow Onion (small diced).
- {Prepare 5 of Garlic Cloves (minced).
- {Make ready 2 CUP of Red Wine.
- {Prepare 1 TBSP of Sherry Vinegar.
- {Make ready of Kosher Salt (to taste).
- {Get of Freshly Ground Black Pepper (to taste).
- {Take 1/2 CUP of Fresh Basil (chiffonade).
- {Prepare of Cheese Filling.
- {Get 1 LB of Mozzarella Cheese (shredded).
- {Get 2 CUP of Homemade Ricotta Cheese (see ingredients below).
- {Prepare 2 1/2 CUP of Parmesan Cheese (shredded, divided).
- {Take 1 TSP of Kosher Salt.
- {Get 1/2 TSP of Freshly Ground Black Pepper.
- {Make ready of Homemade Ricotta Cheese.
- {Take 10 CUP of Whole Milk.
- {Take 1 1/2 CUP of Heavy Cream.
- {Get 1 TSP of Salt.
- {Take 1/4 CUP of Fresh Lemon Juice.
Steps to make Cheese Stuffed Shells with Fullblood Wagyu Ground Beef Sauce:
- PREPARING THE HOMEMADE RICOTTA CHEESE Line a large sieve with a layer of heavy duty (fine mesh) cheesecloth. Place it over a large bowl.In a 6-quart heavy pot over moderate heat, slowly bring the milk, cream, and salt to a rolling boil. Stir occasionally to prevent scorching. Add the lemon juice. Then, reduce the heat to low and simmer, while stirring constantly, until the mixture curdles. This usually takes about 2 minutes.Pour the mixture into the lined sieve..
- Let it drain for 1 hour. After discarding the liquid, cover and chill the ricotta cheese. It will keep in the refrigerator for 2 days.
- PREPARING THE SAUCE Heat a large stainless steel sauce pan on medium-high heat. Add in the grapeseed oil, and let it get hot. Add in the Fullblood Wagyu ground beef in pieces, and let them sear to a nice golden brown. Once the beef has browned, use a wooden spoon to break up the ground beef into small pieces in the pan. Cook for 5 minutes..
- Add in the onion, and mix it into the Fullblood Wagyu beef. Let this mixture cook until the onion is translucent. Then, add in the tomato paste. Cook for 5 minutes, while stirring, to caramelize. Once caramelized, add in the red wine, and deglaze the pan. Once the red wine is reduced by half, add in the crushed tomatoes, minced garlic, and sherry vinegar. Turn down the heat to low, and let the sauce simmer for 1 hour..
- Stir occasionally. Fold in fresh basil, and season to taste with kosher salt and freshly ground black pepper.In two large casserole dishes, divide up the Fullblood Wagyu beef sauce. Spread the sauce to cover the dish bottoms. Set aside to let cool..
- PREPARING THE PASTA In a large pot, heat one gallon of water with 3 tablespoons of kosher salt. Cook the jumbo shells pasta for 9 minutes in the boiling water. Drain, and rinse with cold water..
- PREPARING THE CHEESE FILLING Preheat the oven to 375°F.Mix all of the ricotta cheese, 1 1/2 cups of the shredded parmesan cheese, and the shredded mozzarella cheese in a large bowl.Mix in the kosher salt and freshly ground black pepper.
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