Looking for more recipe ideas? For dinner inspiration, food trends and roundups of the most delicious new recipes, visit sitchu.com.au/recipes Explore More Recipes SITCHU MAGAZINE Ingredients Method Wagyu beef (chuck) – 1kg, diced into 2cm cubes Salt – Q.B. (quanto basta – “just enough”) Black pepper – Q.B. Cooking oil – Q.B. Golden onions – 2, finely chopped Celery – 3 sticks, finely diced Carrots – 3, finely diced Bay leaves – 2 Olive oil – Q.B. White wine (for cooking) – Q.B. Napoli sauce – 1 litre Garlic – 6 cloves, finely chopped Tinned San Marzano tomatoes – whole, peeled Prepare the beef Dice the wagyu chuck into 2cm cubes. Season with salt, pepper and a dash of cooking oil. Sear the beef in a frying pan, under a salamander, or on a grill until caramelised. Set aside and gently blot with a clean tea towel to remove excess moisture. Make the soffritto In a large pot, heat olive oil over medium heat. Add the onions, celery and carrots. Cook gently until soft and fragrant. Add aromatics and wine Stir in the garlic and bay leaves. Once fragrant, deglaze the pot with a splash of white wine, scraping up any browned bits from the bottom. Combine sauce ingredients Add the Napoli sauce and tinned tomatoes to the pot. Break up the tomatoes slightly with a spoon. Slow braise the beef Return the seared beef to the pot. Stir to combine. Lower the heat and simmer gently for 2–3 hours, stirring occasionally, until the beef is tender and the sauce is rich and fullflavoured. Serve Perfect over fresh pasta, creamy polenta, or even tucked into a crusty roll with shaved parmigiano. Slow Braised Wagyu Beef Sauce With Fresh Pasta
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