Wagyu Beef Sugo di Carne with Penne Pasta
This rich and luxurious pasta dish features premium Fullblood Wagyu beef braised for hours in Chianti wine with San Marzano tomatoes, espresso, and aromatic vegetables. The slow-braised beef becomes meltingly tender and is shredded into an intensely flavorful ragu that coats every strand of penne pasta. Perfect for special occasions or when you want to create an unforgettable Italian-inspired meal. The addition of espresso adds depth and complexity to the sauce, while the long braising time ensures maximum flavor development.
Ingredients
- 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 Chiantired wine1:1Cabernet Sauvignon or Merlot work well
high
- 2 large red onions, julienned
- 2 large shallots, julienned
- 10 garlic cloves, peeled and smashed
- 40 ounces canned peeled San Marzano tomatoes, with juicecrushed tomatoes1:1Regular canned tomatoes acceptable
medium
- 2 cups brewed espressostrong coffee1:1
Brew double-strength coffee as substitute
- 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
Instructions
- 1
Take the Wagyu top round roast out of the freezer and place in refrigerator 24 hours before cooking
- 2
Heat Dutch oven over medium-high heat
- 3
Cut Wagyu roast into 2-inch cubes and season with salt and pepper
- 4
Add grapeseed oil and butter to Dutch oven
- 5
Brown beef cubes in batches for 3 minutes on each side until deeply caramelized
- 6
Remove seared beef and deglaze pan with Chianti
- 7
Add more oil and butter, then sear remaining beef cubes
- 8
Deglaze again with more Chianti and scrape bottom of pan
- 9
Add butter, julienned onions and shallots, season and cook for 5 minutes
- 10
Stir in garlic, tomatoes with juice, espresso, beef stock, remaining Chianti, and seasonings
- 11
Bring to simmer and add seared beef back to pot
- 12
Lower heat to low, cover and braise for 4 hours, stirring occasionally
- 13
Remove beef with slotted spoon and shred with two forks
- 14
Blend braising liquid in batches until smooth, venting blender lid
- 15
Return shredded beef and blended sauce to Dutch oven with remaining butter
- 16
Season to taste and keep warm
- 17
Cook penne pasta according to package instructions to al dente
- 18
Drain pasta and fold into the sauce with shredded beef
- 19
Top with grated Parmigiano-Reggiano and minced parsley
- 20
Serve hot
Tips
For best results, use a high-quality Chianti wine as it will significantly impact the flavor of the final sauce.
Make sure to get deep caramelization on the beef cubes as this creates the foundation of flavor for the entire dish.
The 4-hour braising time is crucial - don't rush this step as it's what makes the beef incredibly tender and flavorful.
Good to Know
Refrigerate for up to 3 days. The flavors improve overnight.
Can be made 1-2 days ahead. Reheat gently and add pasta water if needed to loosen sauce.
Serve immediately while hot with crusty bread and additional grated cheese on the side.
Common Mistakes
Don't skip the browning step or the sauce will lack depth
Don't rush the braising time or the meat won't be tender
Vent the blender when processing hot sauce to avoid pressure buildup
Substitutions
high
Brew double-strength coffee as substitute
FAQ
Can I make this without the espresso?
Yes, you can omit the espresso or substitute with strong coffee. It adds depth but isn't essential to the dish.
What if I can't find Wagyu beef?
Use chuck roast, short ribs, or any well-marbled cut suitable for braising. The cooking method remains the same.
How long will this keep in the refrigerator?
The sauce will keep for 3-4 days refrigerated and actually improves in flavor. Reheat gently before serving.