Beef Cheek Ragu Pasta
Turn tender leftover beef cheeks into a rich beef ragu pasta with tomato, red wine sauce, and Parmesan for a quick, deeply savory dinner.
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Ingredients
Ingredients
- 400 g cooked beef cheeks in red wine sauce shredded
- 300 g pasta cooked until al dente
- 1 tbsp olive oil for the pan
- 1 garlic clove finely chopped
- 1 tbsp tomato paste
- 120 ml beef stock
- 30 g Parmesan finely grated
- 2 tbsp flat-leaf parsley chopped
- 1 pinch black pepper freshly ground
Instructions
Instructions
- Cook the pasta in salted water until just al dente, reserving a mug of pasta water before draining.
- Warm the olive oil in a large skillet over medium heat. Add the garlic and cook briefly until fragrant, then stir in the tomato paste.
- Add the shredded beef cheeks and their sauce with the stock. Simmer for 3 to 4 minutes until bubbling and glossy.
- Add the drained pasta and toss, loosening with reserved pasta water until the sauce coats every strand.
- Finish with Parmesan, black pepper, and parsley. Taste, adjust the seasoning, and serve hot.