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The Best Wagyu I Ever Had: Cattleack and the Bologna
Some travel destinations are on a map. Others are more like legends you hear whispered about. In the world of Texas barbecue, Cattleack Barbeque is one of those legends. You don’t just stumble upon it while sightseeing. It’s tucked away in an industrial park in North Dallas, a place you’d never find unless you were specifically looking for it. And on the two days a week they’re open, you’ll find it by the line of people snaking out the door.
I showed up, found my spot in line, and just soaked it all in. The air smells like a campfire and heaven all at once. Everyone’s just happy to be there, chatting and waiting for what they know is coming. The vibe isn’t fancy. It’s real. It feels like you’ve been invited to the world’s greatest backyard party.
And in a way, that’s exactly what it is.
The story of Cattleack is one of the best parts. The owner and pitmaster, Todd David, wasn’t a lifelong restaurant guy. He had a whole other career in insurance. Barbecue was his obsession, his hobby. He spent years tinkering with smokers, perfecting his brisket, his ribs, his rubs. He was just a guy who was completely and totally in love with making amazing barbecue.
He started sharing it, cooking for friends and charity events. The legend grew. Eventually, he and his wife, Misty, opened up a little spot right next to his office. It wasn’t meant to be this huge thing. It was just a place to share his passion. They were only open for lunch, only a couple of days a week.
But when the food is that good, people find you. And they did. The lines got longer, the praise got louder, and this little passion project became a Texas barbecue landmark. Knowing that story makes the food taste even better. This isn’t a corporate chain. It’s the result of one man’s relentless pursuit of perfection, and you can taste it in every single bite.
So I finally get to the counter, and my eyes are bigger than my stomach. I wanted one of everything, but I had heard whispers about something special, something you don’t see on every menu. The Wagyu Bologna.
Now, let’s be honest. When you hear “bologna,” you probably think of flimsy, floppy lunch meat. I did too. But this was something else entirely. They handed me a tray, and sitting there was a thick, half inch slab of bologna that had been smoked, seared, and had this incredible dark char on the outside.
I took a bite, and man. It was a game changer.
First, you get the smoke. It’s deep and peppery from the crust. Then you bite through, and the inside isn’t flimsy at all. It’s rich, it’s beefy, and it’s unbelievably juicy. Because it’s Wagyu, the fat just melts in your mouth. It had the familiar, comforting taste of bologna, but it was turned up to eleven. It was like comparing a little league game to the World Series. This was the big leagues.
It was so simple but so perfect. It didn’t need a fancy sauce or anything else. It was just this perfectly smoked, incredibly rich piece of meat that completely redefined what I thought bologna could be.
Eating that bologna, standing in that unassuming little spot in an industrial park, felt like I had been let in on a huge secret. Cattleack Barbeque isn’t just a restaurant. It’s a testament to what can happen when you pour your whole heart into something. It’s a true Texas legend, and I’m already trying to figure out how soon I can get back in that line.
Making that Bologna Magic at Home
After my Dallas trip at Cattleack Barbeque, I couldn’t shake it. That Wagyu Bologna from Cattleack had lodged itself in my brain. I knew I couldn’t move on without trying to make something like it myself. Now, I’m no world-class pitmaster, and I don’t have Todd David’s smoker rig or secret formula, but I do have a backyard grill and stubborn determination.
The first hurdle was the bologna itself. Real Wagyu bologna was out of reach, so I spoke to a local butcher and scored a whole log of the best all-beef bologna he had. It felt serious, hefty—worthy of the experiment. Back home, I unwrapped it, laid it on the cutting board, and remembered the amazing crust at Cattleack.
To let the seasoning in, I scored a diamond pattern about a quarter inch deep across the surface. Then I rubbed it generously with coarse black pepper, kosher salt, garlic powder, and paprika, working the mix into every cut.
Next came the smoke. I set up my kettle grill with a hot zone and a cool zone, added hickory chunks to the coals, and placed the bologna on the cool side for indirect heat. Hours passed as the backyard filled with that irresistible smoky aroma, and the bologna slowly turned a deep, rich mahogany.
Finally, the moment of truth: thick slices seared in a screaming-hot cast iron skillet. Each side browned to perfection, forming a crispy, caramelized crust while locking in the juicy, peppery, smoky flavor. The first bite confirmed it—it wasn’t Cattleack, but it was close enough to bring a little Dallas magic right into my backyard. That smoky, rich, crusted perfection? Totally worth the effort.
Chef’s Notes: Luxurious Wagyu Meat Sauce
• Use Wagyu for rich marbling and depth – Its high fat content renders slowly, infusing the sauce with buttery texture and savory complexity. Drain excess fat if needed to balance richness.
• Sauté aromatics slowly for flavor layering – Onion, carrot, and celery form the soffritto base. Cooking them gently for 6–7 minutes builds sweetness and depth before adding garlic.
• Deglaze with red wine for body and acidity – A full-bodied wine like Chianti or Cabernet adds tannins and richness. Reduce for 5 minutes to mellow alcohol and concentrate flavor.
• Simmer low and slow for velvety texture – A 90-minute simmer allows flavors to meld and beef to tenderize. Stir every 20 minutes to prevent sticking. Extend to 3 hours for deeper taste.
• Finish with fresh herbs and cheese – Basil adds brightness; Parmesan delivers salty, nutty contrast. Add a splash of cream or milk for a silkier finish if desired.
• Pair with wide pasta for sauce cling – Pappardelle or tagliatelle hold the thick sauce beautifully. Reserve pasta water to adjust consistency when tossing.
• Balance richness with fresh sides – Serve with arugula salad and lemon vinaigrette or crusty bread to cut through the sauce’s intensity.
Luxurious Wagyu Meat Sauce
Discover the rich decadence of Wagyu beef in this elevated Italian meat sauce! This recipe infuses classic Bolognese flavors with the unmatched buttery texture and marbling of Wagyu, slowly simmered to create a deeply flavorful and indulgent sauce. Perfect for impressing guests or treating yourself to a gourmet dinner at home, it pairs beautifully with your favorite pasta. With fragrant herbs, robust red wine, and luscious tomatoes, this dish redefines comfort food into a culinary masterpiece. Create an unforgettable meal that captures the essence of Italian tradition with a luxurious twist—your taste buds will thank you!
4
servings15
minutes2
hours480
kcal2
hours15
minutesKeep the screen of your device on
Ingredients
- Meats Liquids
1 pound premium ground Wagyu beef rich in marbling for deep flavor
1 cup full-bodied dry red wine such as Chianti or Cabernet Sauvignon
1 cup homemade or low-sodium beef broth to enhance the savory base of the sauce
- Vegetables Aromatics
1 medium yellow onion finely diced to soften into the sauce
2 medium carrots finely minced for subtle sweetness and texture
2 celery stalks finely chopped to balance the flavor profile
3 cloves garlic minced fresh for pungency and warmth
- Tomato Herbs
14 ounces crushed San Marzano-style tomatoes for natural sweetness and acidity
1 teaspoon dried oregano adding aromatic herbal notes
1 teaspoon dried sweet basil for a classic Italian fragrance
Salt and freshly cracked black pepper adjusted to taste to season perfectly
- Finishing Touches
2 tablespoons extra virgin olive oil to sauté and enrich the sauce’s body
Fresh basil leaves for garnish to provide brightness and color
¼ cup grated Parmesan cheese for a salty nutty finish when serving
- Accompaniment
12 ounces dry pasta of your choice cooked al dente for perfect pairing
- Alternative Ingredients
Wagyu beef – substitute with high-quality ground sirloin or grass-fed ground beef for budget-friendly options
Red wine – replace with additional beef broth or grape juice with a splash of balsamic vinegar for acidity
Beef broth – use vegetable stock to make it dairy-free and lighter
Parmesan cheese – swap with Pecorino Romano or nutritional yeast for a vegan alternative
Olive oil – can be replaced with avocado oil or grapeseed oil for different flavor profiles
Crushed tomatoes – canned diced tomatoes blended slightly can substitute for texture difference
Fresh herbs – dried Italian seasoning blend can replace oregano and basil in a pinch
Directions
- Prep the Veggies Aromatics – Begin by warming 2 tablespoons of extra virgin olive oil in a nonstick pan over medium heat. Add the finely diced yellow onion, minced carrots, and chopped celery. Sauté these three for about 6 minutes until they become soft and fragrant. Incorporate the minced garlic and cook for an additional minute to release its aroma without burning. This step builds the flavor foundation of your sauce.
- Brown the Wagyu Meat – Add the ground Wagyu beef into the pan, breaking it apart with a wooden spoon. Cook thoroughly for 6-7 minutes until the meat loses its pink color and starts browning. During this phase, some fat will render off; drain excess if it becomes too greasy to keep the sauce balanced. The Maillard reaction here develops savory depth.
- Deglaze Add Liquids – Pour in the red wine while stirring, scraping the pan’s bottom to dissolve any browned bits stuck there. Let the wine reduce for approximately 5 minutes, concentrating its flavor and mellowing the alcohol. Next, mix in the crushed tomatoes and beef broth along with the dried oregano, basil, salt, and pepper. Stir everything evenly to combine the sauce elements.
- Simmer Slowly for Maximum Flavor – Lower the heat to a gentle simmer and cover the pan loosely. Let the sauce gently bubble for at least 90 minutes, stirring every 20 minutes to prevent sticking or burning on the bottom. This slow cooking period intensifies the flavors and tenderizes the beef, creating that signature blending sauce. Optionally, extend simmering up to 3 hours for even richer taste and texture.
- Cook Pasta Finish Dish – While the sauce simmers, prepare your pasta according to package instructions until al dente. Drain and reserve a small cup of pasta water if needed to loosen the sauce later. Toss the pasta directly in the pot with the Wagyu meat sauce, adding reserved water gradually if the mixture feels stiff or dry. Plate the pasta and garnish generously with fresh basil leaves and grated Parmesan for an irresistible finish. Serve immediately.
Equipment
- Chef’s Knife
- Cutting Board
- Nonstick Pan
- Mixing Bowls
- measuring cups and spoons
- wooden spoon
- colander
Notes
- To achieve a sublime Bolognese, opt for slow simmering—this is key to unlocking the deep, layered flavors Wagyu beef offers. Don’t rush this step; time is your best ally. When serving, accompany the dish with crusty Italian bread or a light arugula salad drizzled with lemon vinaigrette to balance the richness. Adding a splash of cream or whole milk toward the end of cooking can create a silkier sauce if preferred. For extra depth, try finishing with a sprinkle of fresh nutmeg or a dash of smoked paprika. This recipe also lends itself well to using pappardelle or tagliatelle for a traditional texture pairing.
Nutrition Facts
- Serving Size: 1g
- Calories: 480kcal
- Fat: 22g
- Saturated Fat: 7g
- Trans Fat: 0.2g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 10g
- Cholesterol: 85mg
- Sodium: 480mg
- Potassium: 950mg
- Carbohydrates: 32g
- Fiber: 4g
- Sugar: 6g
- Protein: 30g
- Vitamin A: 730IU
- Vitamin C: 10mg
- Calcium: 110mg
- Iron: 4.5mg
FAQs: Luxurious Wagyu Meat Sauce
How long does it take to make the Wagyu meat sauce and what makes it special?
The luxurious Wagyu meat sauce at Cattleack Barbeque takes about 135 minutes total, including prep and slow simmering time. This Wagyu meat sauce is special because it uses premium marbled Wagyu beef and a slow cooking process that infuses rich flavors, making it a standout dish on the Cattleack Barbeque menu.
Can I use a different type of beef instead of Wagyu for the meat sauce?
Yes, you can substitute high-quality ground sirloin or grass-fed beef for the Wagyu in the Cattleack Barbeque meat sauce. While it won’t have the same buttery texture as Wagyu, the meat sauce will still be rich, flavorful, and reminiscent of the luxurious experience at Cattleack Barbeque.
What kind of pasta pairs best with the meat sauce?
The Wagyu meat sauce from Cattleack Barbeque pairs wonderfully with wide, flat noodles like pappardelle or tagliatelle. These types of pasta hold the sauce beautifully, allowing the rich flavors of the Cattleack Barbeque Wagyu meat sauce to coat every bite for a truly indulgent experience.
Can I make the meat sauce ahead of time?
Absolutely. The Wagyu meat sauce from Cattleack Barbeque can be made a day in advance and stored in the refrigerator. Slow simmering enhances the flavor over time, so reheating the sauce before serving will make it taste even closer to the freshly made Cattleack Barbeque version.
Is the meat sauce gluten-free or keto-friendly?
Yes, the Wagyu meat sauce at Cattleack Barbeque is naturally gluten-free and keto-friendly when served without pasta. The recipe focuses on quality ingredients like Wagyu beef, fresh herbs, and olive oil, making it suitable for low-carb, keto, or gluten-free diets while keeping the signature Cattleack Barbeque flavor intact.
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