Bucatini Pomodoro w/ Grilled Fullblood Wagyu Steak

Double8Cattle
September 15, 2020
273

The bucatini pasta is covered in delicious pomodoro sauce, which boasts tomatoes, onions, garlic, carrots, celery, and fresh basil. The pasta is topped with marinated and grilled Fullblood Wagyu steak. With a drizzle of balsamic glaze, parmigiano-reggiano cheese, and basil leaves, this tasty dish is complete! Use this recipe for the pasta-lover in your life!

4
1 Double 8 Cattle Company Fullblood Wagyu Chuck Steak
4 oz. Parmigiano-Reggiano Cheese ( sliced )
4 Basil Leaves ( chiffonade )
Balsamic Glaze
Marinade:
3/4 cup Balsamic Vinegar
1/2 cup Grapeseed Oil
1 tsp. Oregano
2 tsp. Garlic ( minced )
2 tsp. Kosher Salt
1/2 tsp. Freshly Ground Black Pepper
Pasta:
1 lb. Bucatini Pasta ( cooked per package instructions )
Olive Oil
Pomodoro Sauce :
3 tbsp. Olive Oil
8 Large Garden Tomatoes ( chopped, approximately 4 cups total )
1 Yellow Onion ( minced )
2 Small Carrots ( peeled, small diced )
1 Celery Stalk ( small diced )
5 Large Garlic Cloves ( minced )
1/2 cup Fresh Basil ( chiffonade )
Kosher Salt
Freshly Ground Black Pepper
1 tsp. Sherry Vinegar

FIRST STEP

Take the Fullblood Wagyu chuck steak out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.

PREPARING THE...


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Nutritions

Calories
807

Sodium
2808mg
117% DV

Fat
32g
50% DV

Protein
19g
39% DV

Carbs
70g
24% DV

Fiber
12g
49% DV