Wagyu beef Sugo di Carne with penne pasta is a hearty and delicious dish! The beef is braised and shredded, mixed with the meat sauce and penne pasta, and topped with grated Parmigiano-Reggiano cheese and parsley. If you're craving Italian cuisine, we recommend this palate-pleasing recipe!
5 pounds Double 8 Cattle Company Fullblood Wagyu Top Round Roast (cut into 2-inch cubes)
1 cup Butter (divided)
4 tablespoons Grapeseed Oil (divided)
1 BOTTLE Chianti
2 Large Red Onions (julienned)
2 Large Shallots (julienned)
10 Garlic Cloves (peeled and smashed)
40 ounces CAN Peeled San Marzano Tomatoes (with juice)
2 cups Brewed Espresso
1 cup Beef Stock
3 teaspoons Kosher Salt (divided)
1 teaspoon Freshly Ground Black Pepper (divided)
3 pounds Penne Pasta (cooked per package instructions)
8 ounces Parmigiano-Reggiano Cheese (grated)
Fresh Parsley Leaves (minced)
Step 1Tools - \n\nLarge Dutch Oven, \nBlender, \nSlotted Spoon, \nWooden Spoon, \nMedium Size Bowl, \nLarge Pot, \nColander
Step 2FIRST STEP\n\nTake the Fullblood Wagyu top round roast out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.
Step 3PREPARING THE BRAISED FULLBLOOD WAGYU BEEF\n\nHeat your large Dutch oven over medium-high heat.\n\nCut your Fullblood Wagyu top round roast into 2-inch cubes.\n\nSeason the beef with kosher salt and freshly ground black pepper.\n\nAdd 2 tablespoons of grapeseed oil and a 1/4 cup of butter to the Dutch oven.\n\nOnce the butter is melted, work in batches and brown the beef cubes for 3 minutes on each side. You want to get deep caramelization.\n\nOnce the beef is seared, remove it from the Dutch oven. Set it aside, and deglaze the pan with 1 cup of Chianti.\n\nOnce the Chianti is almost dissolved, add in 2 tablespoons of grapeseed oil and a 1/4 cup of butter.\n\nSear the second batch of beef cubes.\n\nOnce all of the beef cubes are browned and set aside, deglaze the pan with another cup of the Chianti. Scrape the bottom of the pan with a wooden spoon to get up any pieces on the bottom.\n\nAdd in a 1/4 cup of butter, the julienned red onions, and the julienned shallots. Sprinkle with 2 teaspoons kosher salt and a 1/2 teaspoon of freshly ground black pepper.\n\nCook down for 5 minutes.\n\nStir in the peeled and smashed garlic, peeled San Marzano tomatoes (with the juice), brewed espresso, beef stock, remaining Chianti, 1 teaspoons kosher salt, and a 1/2 teaspoon of freshly ground black pepper.\n\nBring up to a simmer, and add in the seared Fullblood Wagyu beef.\n\nLower the heat to low, and place lid on the Dutch oven.\n\nLet the beef braise for 4 hours on low heat, while stirring occasionally.\n\nOnce the beef has braised, use a slotted spoon to remove the beef from the Dutch oven. Place the beef into a medium size bowl.\n\nReserve the braising liquid/tomato sauce. This will be used later.\n\nUsing two forks, shred the beef. Reserve.
Step 4PREPARING THE BRAISING LIQUID/TOMATO SAUCE\n\nWorking in batches, fill your blender up half way with the braising liquid/tomato sauce. Remove the center of the blender lid to vent, and place a dishtowel over the vent (to stop splattering).\n\nBlend the braising liquid until smooth. Repeat the process until all of the braising liquid has been blended.\n\nPlace the blended braising liquid/tomato sauce, shredded Fullblood Wagyu beef, and remaining 1/2 cup of butter in the Dutch oven.\n\nSeason to taste with kosher salt and freshly ground black pepper.\n\nHeat on low while you make the penne pasta and grate the cheese.
Step 5FINAL STEPS\n\nCook the penne pasta per package instructions.\n\nOnce the pasta is cooked to al dente, drain off the water.\n\nFold the pasta into the tomato sauce and shredded Fullblood Wagyu beef.\n\nTop with grated Parmigiano-Reggiano cheese and minced parsley.\n\nServe hot, and enjoy!