Ragú Di Wagyu Recipe
hand rolled egg yolk pappardelle, wagyu beef trim, mirepoix, san marzano tomato, parmigiano reggiano, chive
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Ingredients
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Pasta
Ragú
Method
Pasta Preparation
- 1
Make the Dough
In a large bowl, mix the egg yolks, flour, and salt until it forms a dough.
- 2
Knead the Dough
Turn the dough onto a floured surface and knead for about 5-10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
- 3
Roll the Pasta
Once rested, roll out the dough using a pasta machine or rolling pin to a thickness of about 1/16 inch. Cut into wide strips to form the pappardelle.
Ragú Preparation
- 4
- 5
Brown the Wagyu
Add the wagyu beef trim to the pot and cook until browned on all sides, about 8-10 minutes. Season with salt and pepper.
- 6
Add Tomatoes
Stir in the crushed San Marzano tomatoes, and bring the mixture to a simmer. Reduce the heat to low and let cook for approximately 1 hour, stirring occasionally.
- 7
Finish the Ragú
Taste and adjust seasoning with more salt and pepper if necessary. Stir in grated Parmigiano Reggiano and chopped chives just before serving.
Assembly
- 8
Cook the Pappardelle
In a large pot of boiling salted water, cook the hand-rolled pappardelle for about 3-4 minutes or until al dente. Drain and reserve a little pasta water.
- 9
Combine and Serve
Add the cooked pappardelle to the ragú and toss to combine, adding reserved pasta water as needed to loosen the sauce. Serve hot with additional Parmigiano Reggiano and chives on top.