- 2 lbs. Wagyu Ground Beef
- 1 large sweet onion, diced
- 4 garlic cloves, minced
- 1/4 cup dry white wine
- 1/4 cup flour
- 1 (15oz) can tomato sauce
- 4 cups beef broth
- 2 tsp oregano
- 2 tsp fresh thyme
- 2 tsp Steak Salt
- 16 oz Cavatappi Pasta
- 1 cup heavy cream
- 4 cups grated truffle gruyere
- Truffle oil
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In a large sauté pan with a lid, brown the ground beef over medium high heat. Remove cooked ground beef from pan and set aside, reserving 2 tablespoons of grease in the pan.
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Lower the heat to medium and add the onion. Cook the onion until soft, about 5 minutes. Add the garlic and cook for an additional 30 seconds.
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Add the wine and cook until reduced. Next, add the flour and stir to fully incorporate, slowly stir in the beef broth and bring the mixture to a boil.
- Pour in the tomato sauce, oregano, thyme, Steak Salt and pasta, stirring to combine. Bring to a simmer, cover with lid and cook for 15-20 minutes or until pasta is tender, stirring occasionally. Add more broth if necessary.
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Add in the cream and cheese and stir until all the cheese melted. Add back in ground beef, cook for 2 to 3 minutes more to re-heat ground beef. Before serving drizzle with truffle oil.