Beef Cheek Ragu Pasta
Make slow-cooked beef cheek ragu pasta with tender shredded beef, red wine, tomatoes, vegetables, and silky pappardelle for a rich six-serving dinner.
Prep: 20 minutes
Cook: 4 hours
Total: 4 hours 20 minutes
Ingredients
Ingredients
- 2 lb beef cheeks trimmed
- 2 tbsp olive oil divided
- 1 onion diced
- 2 carrots diced
- 2 stalks celery diced
- 4 cloves garlic minced
- 2 tbsp tomato paste
- 2 cups beef stock
- 1 cup red wine
- 1 can crushed tomatoes 14 ounces
- 1 lb pappardelle cooked
- 2 tbsp parsley chopped
Instructions
Instructions
- Season the beef cheeks and brown them in olive oil in a heavy pot.
- Cook onion, carrots, celery, and garlic until softened.
- Stir in tomato paste, then add red wine, stock, and crushed tomatoes.
- Return beef cheeks to the pot, cover, and simmer gently for about four hours until fork tender.
- Shred the beef into the sauce and discard any tough connective tissue.
- Toss the ragu with cooked pappardelle and finish with parsley.