①Chop the onion and celery(A).

②Clean the mushrooms(A), trim the tips of the stems slightly, and cut them all in half lengthwise.

③Wash the burdock root(B), then use the back of a knife to scrape off the skin. Cut it diagonally into thick slices.

④Remove the beef rump from the refrigerator 30 minutes to 1 hour before starting to cook, and let it come to room temperature. Heat olive oil in a frying pan, then add the beef rump cut into bite-sized pieces and cook.

⑤Sprinkle with salt and cook over medium heat until browned on the surface. Once browned, flip it over and cook on medium heat until the other side is browned. Then, transfer it from the frying pan.

⑥In the same frying pan, add the butter(A) and heat it up. Add the onions and celery(①)and cook until browned. Once browned, add the mushrooms(②) and cook until until it softens. Once cooked, transfer to a pot.

⑦In the same frying pan, add the Marsala wine, red wine, bay leaf, butter, and salt(B). Bring to a boil over medium heat.

⑧In a pot with ingredient(⑥), add burdock root(③), grilled beef rump(⑤), and ⑦. Cover the pot and simmer on low heat for around 30 minutes (add water as needed to prevent burning).

⑨Mince the leaves parsley(C) (reserve a small amount for garnish).

⑩Add water(excluding ingredients) to a pot and bring it to a boil, then add the fettuccine(C) and cook it.

⑪Add the parsley(⑨), fettuccine (⑩), and butter(C) to a bowl and mix well.

⑫Arrange the mixture(⑧) and ⑪ on a plate, then sprinkle the remaining parsley(⑨) and pepper on top to finish!