Hello everybody, it’s Louise, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, cheese stuffed shells with fullblood wagyu ground beef sauce. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Cheese Stuffed Shells with Fullblood Wagyu Ground Beef Sauce is one of the most well liked of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look wonderful. Cheese Stuffed Shells with Fullblood Wagyu Ground Beef Sauce is something which I have loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can cook cheese stuffed shells with fullblood wagyu ground beef sauce using 26 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Cheese Stuffed Shells with Fullblood Wagyu Ground Beef Sauce:

1. Take 1 1/2 BOX Jumbo Shells Dry Pasta
2. Prepare 3 TBSP Kosher Salt
3. Get 1 GAL Water
4. Make ready Sauce
5. Get 2 LB Double 8 Cattle Company Fullblood Wagyu Ground Beef
6. Get 2 TBSP Grapeseed Oil
7. Prepare 2 (28 OZ) CAN Crushed Tomatoes
8. Get 1 (8 OZ) CAN Tomato Paste
9. Take 1 Yellow Onion (small diced)
10. Take 5 Garlic Cloves (minced)
11. Get 2 CUP Red Wine
12. Prepare 1 TBSP Sherry Vinegar
13. Take Kosher Salt (to taste)
14. Prepare Freshly Ground Black Pepper (to taste)
15. Make ready 1/2 CUP Fresh Basil (chiffonade)
16. Prepare Cheese Filling
17. Get 1 LB Mozzarella Cheese (shredded)
18. Make ready 2 CUP Homemade Ricotta Cheese (see ingredients below)
19. Get 2 1/2 CUP Parmesan Cheese (shredded, divided)
20. Prepare 1 TSP Kosher Salt
21. Prepare 1/2 TSP Freshly Ground Black Pepper
22. Get Homemade Ricotta Cheese
23. Take 10 CUP Whole Milk
24. Prepare 1 1/2 CUP Heavy Cream
25. Take 1 TSP Salt
26. Get 1/4 CUP Fresh Lemon Juice

Instructions to make Cheese Stuffed Shells with Fullblood Wagyu Ground Beef Sauce:

1. 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.
2. 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
3. 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.
4. 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.
5. 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.
6. 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.
7. 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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