Wagyu Ragu Pasta, Never Expected 2-Hour Braised Chuck to Go This Well with the Sauce

Steps

1. 1

   Heat olive oil in a pan, add minced onion, carrot, white leek, and celery, and sauté over medium heat for 5 minutes.

2. 2

   Add amatriciana sauce, sun-dried tomato, and water, then simmer over low heat for 30 minutes to complete the sauce.

3. 3

   Heat grapeseed oil in a pot, add wagyu chuck, and sear until golden with a Maillard crust.

4. 4

   Add water, dark soy sauce, sugar, starch syrup, green onion, pear beverage, and cheongyang chili to the seared beef and braise over medium heat for 2 hours.

5. 5

   Once fully braised, cut the wagyu chuck into bite-sized pieces and set aside.

6. 6

   Cook tagliatelle al dente and set aside.

7. 7

   In a pan, combine the prepared sauce, wagyu chuck, tagliatelle, and heavy cream and simmer over medium heat for 1 minute.

8. 8

   Add chopped green onion, turn off heat, toss well, plate, and top generously with Parmigiano Reggiano to finish.