Lumache Spezzatino Recipe

Inspired by Nonna | Tabu

Time2h 30m

Serves4

wagyu beef, braised guanciale, crushed plum tomato & parmigiano

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Ingredients

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Main Ingredients

2.2 lb (1 kg) Wagyu beef

7.05 oz (200 g) Guanciale

14 1/8 oz (400 g) Crushed plum tomatoes

3 1/2 oz (100 g) Parmigiano-Reggiano cheese

2 tbs olive oil

3 cloves Garlic cloves

1 medium Onion

10 leaves Fresh basil leaves

to taste Celtic sea salt

to taste black pepper

1.06 cup (250 ml) Red wine

2 1/8 cup (500 ml) Beef stock

Method

Cooking Instructions

Prepare the Ingredients

Dice the wagyu beef into bite-sized pieces, chop the guanciale, and finely chop the onion and garlic.

Sear the Meat

In a large pot, heat olive oil over medium-high heat. Add the wagyu beef and sear until browned on all sides. Remove from the pot and set aside.

Cook the Guanciale

In the same pot, add the chopped guanciale and cook until it's crispy. Add the chopped onion and garlic, sauté until translucent.

Deglaze and Add Tomatoes

Pour in the red wine to deglaze the pot, scraping up any browned bits. Let it simmer for 2-3 minutes. Add the crushed plum tomatoes and stir well.

Combine and Braise

Return the seared wagyu beef to the pot. Add the beef stock, season with salt and black pepper. Bring to a gentle simmer, cover, and let it braise for 1.5 to 2 hours until the beef is tender.

Finish the Dish

Once the beef is tender, stir in the fresh basil leaves. Grate the Parmigiano-Reggiano cheese over the top before serving.