Yak Sunday Sauce

A simple, but very special sauce made with our delicate, sweet Ground Yak – delicious on any day of the week, not just Sundays!Use in your favorite lasagna recipe, over pasta, or in eggplant parm.



1 lb Ground Yak
1/4 cup olive oil
3 cloves crushed garlic (measure with your heart)
1 small chopped yellow or sweet onion
1 tbsp tomato paste
28 oz canned whole plum tomatoes
2 tsp chopped fresh oregano leaves (or 1/2 tsp dried)
3 fresh basil leaves
kosher salt and freshly ground black pepper, to taste

Making the Sauce:

  1. In a heavy bottomed sauce pan, or dutch oven, add half of the olive oil and brown the ground yak over medium high heat. Remove from pan and set aside, leaving the brown bits on the bottom of the pan (these will scrape up and incorporate into the sauce as you add the acidic ingredients).
  2. Lower heat to medium, add the rest of the oil, and saute onions until soft, but not brown, about 2 minutes. Add garlic, saute 1 minute more.
  3. Add tomato paste, and stir into onions and garlic for 1-2 minutes, until fragrant.
  4. Stir in tomatoes, crushing by hand or with the back of a slotted spoon as you add them.
  5. Stir in oregano, basil, browned yak, and season with salt and pepper to taste.
  6. Simmer until sauce has thickened and become sweet, about 30 minutes. You may lower temperature and add water or other cooking liquid to avoid boiling or over reducing during this step.
  7. Remove from heat and allow sauce to thicken before using, at least 5 minutes

Using the Sauce:

  1. Use in your favorite lasagna recipe, just don’t forget the white sauce! (bonus recipe below)
  2. Serve over spaghetti, or any other pasta you love.
  3. Use in eggplant parm, to add a punch of protein to the dish.
Bonus Recipe! White Sauce (Bechamel) for Lasagna:

6 tbsp butter (unsalted)
6 tbsp all purpose flour
3 cups whole milk, warmed
kosher salt and freshly ground black pepper
1/4 tsp nutmeg
* This recipe can be cut in half or in thirds if a smaller amount is needed. Cooking time will be shorter.
  1. Melt the butter in a medium sized saucepan over medium-low heat until foaming.
  2. Whisk in flour, 1 tbsp at a time.
  3. When flour is fully incorporated, slowly whisk in milk.
  4. Cook, whisking frequently, until sauce thickens, about 20 minutes.
  5. Remove from heat and season with salt and pepper to taste, and nutmeg.



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