Pat the wagyu beef cheeks dry with paper towels. Season all over with kosher salt and freshly ground black pepper. Lightly dredge each cheek in the all-purpose flour, shaking off excess. Heat neutral oil in a heavy ovenproof pot or Dutch oven over medium-high heat until shimmering. Add the beef cheeks and brown on all sides, about 3–4 minutes per side, until deeply caramelized. Transfer browned cheeks to a plate and set aside.

Aromatics

Reduce heat to medium, add 2 tablespoons unsalted butter to the pot. When melted, add the minced shallots and sauté until translucent and slightly golden, about 4 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.

Deglaze and braise

Stir in the tomato paste and cook 1 minute. Pour in the red wine to deglaze, scraping up browned bits from the bottom, and simmer until reduced by half, about 3–4 minutes. Return the beef cheeks to the pot, add the beef stock, thyme sprigs, and bay leaf. Bring to a gentle simmer, then cover and transfer to a 300°F (150°C) oven. Braise until the cheeks are very tender and fall-apart, about 2 to 2.5 hours. Alternatively, simmer gently on the stovetop over low heat for the same time. Check liquid level halfway and add a splash of stock if it becomes too low.

Shred meat

When tender, remove the pot from the oven. Transfer the beef cheeks to a cutting board and let cool slightly. Shred the meat with two forks into large, fork-tender pieces, discarding any excess fat or sinew. Strain the braising liquid into a saucepan, pressing solids to extract flavor, and skim fat from the surface. Reserve about 1 to 1 1/2 cups of strained braising liquid for the sauce, reducing it if needed over medium heat to concentrate flavor by 5–10 minutes.

Maitake & Sauce Finish

Saute mushrooms

While the braising liquid reduces, heat 1 tablespoon unsalted butter in a large sauté pan over medium-high heat. Add the torn maitake mushrooms in a single layer and sauté without moving for 2–3 minutes to develop color; then stir and cook another 2–3 minutes until golden and tender. Season lightly with salt and pepper. Remove mushrooms to a plate.

Build the sauce

Keep the sauté pan over medium heat and pour in about 1 cup of the reserved braising liquid. Stir in the truffle cream and bring to a gentle simmer, cooking 2–3 minutes until slightly thickened. If the sauce is too thin, reduce to desired consistency. Taste and season with salt, pepper, and optional 1/2 teaspoon lemon juice to brighten. Stir in 1 tablespoon chopped parsley and 1/2 cup grated Parmesan until melted and emulsified. Fold the sautéed maitake mushrooms into the sauce.

Combine shredded beef

Add the shredded wagyu cheeks to the sauce and gently toss to coat. Warm through 1–2 minutes so the beef absorbs sauce flavors. If sauce needs loosening for pasta, add reserved pasta cooking water, 1–2 tablespoons at a time, until it lightly coats the back of a spoon.

Pappardelle & Assembly

Cook pasta

Bring a large pot of water to a rolling boil and add 1 tablespoon coarse salt. Cook the fresh pappardelle according to package instructions until al dente, normally 2–4 minutes for fresh pasta. Reserve 1 cup of the pasta cooking water, then drain the pasta.

Toss together

Add the drained pappardelle to the pan with wagyu, maitake, and sauce. Toss gently over low heat for 1–2 minutes to marry flavors, adding small amounts of reserved pasta water if needed to achieve a silky coating. Stir in 1/4 cup grated Parmesan and finish with a drizzle of extra-virgin olive oil if desired.

Plate

Divide the pappardelle among warmed plates. Top with additional shredded beef as desired. Garnish with shaved Parmesan, microgreens or chopped parsley, and an optional light drizzle of olive oil. Serve immediately.