Beef Up Your Dinner Game with This Slow-Cooked Beef Cheek Ragù

Do you find yourself stuck in a dinner rut, whipping up the same dishes over and over? Allow me to introduce you to Slow-Cooked Beef Cheek Ragù. It’s more than a dish; it’s a statement. You’ll be treating your palate to something special that not only satisfies hunger but also satiates the soul.

The beef cheeks, slow-cooked to perfection, become irresistibly tender and soak up all the flavorful goodness of a meticulously prepared sauce. With the earthy flavors of rosemary and oregano enveloping your senses, the sauce transcends basic tomato and wine components, culminating in a luxuriously rich blend. Don’t even get me started on the parmesan topping; it’s like the cherry on top of a fantastic meal. And, for the love of all things pasta, let’s not forget the hot pappardelle—its broad, flat shape makes it the perfect carrier for our beefy hero.

Slow-Cooked Beef Cheek Ragù Recipe

Craving comfort food that screams 'delicious and hearty'? Look no further. This Slow-Cooked Beef Cheek Ragù will send your taste buds to flavor heaven. Tender beef cheeks meld perfectly with a rich tomato-based sauce, and let's not forget those aromatic herbs.

It's not just food; it's an experience. Picture this: a plate of hot pappardelle generously covered in this luscious ragù and crowned with freshly grated parmesan. Yeah, we're talking gourmet meal in the comfort of your own home. Trust me; you won't regret diving into this dish.

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Servings 8 servings

Calories 862kcal

Ingredients

• 2 tbsp olive oil
• 2 kg beef cheeks cut into 4 cm pieces
• 80 g pancetta or bacon chopped
• 1 onion finely chopped
• 2 celery sticks finely chopped
• 6 garlic cloves minced
• 1 tbsp fresh rosemary finely chopped
• 2 tbsp fresh oregano finely chopped
• 2 tbsp tomato paste
• 2½ cups red wine
• 1 cup passata
• 2 tsp sugar
• Salt and pepper to taste

To Serve:

• Hot cooked pappardelle
• 1 cup grated parmesan
• Fresh oregano leaves

Instructions

• Preheat your oven to 160°C.
• Heat olive oil in a big, ovenproof casserole dish.
• Sear beef cheeks in batches. Set aside.
• Toss pancetta or bacon into the dish; cook until it sizzles.
• Lower heat; add onion, celery, garlic, rosemary, and oregano. Cook until onions are soft.
• Mix in tomato paste, wine, passata, and sugar; bring it to a boil.
• Add beef cheeks back in, cover the dish.
• Pop it in the oven for 4 hours until the beef is super tender.
• Take it out, shred the beef cheeks and stir them back into the sauce.
• Serve it over pappardelle, top with parmesan and a sprinkle of fresh oregano.

Notes

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Course Dinner

Cuisine Dinner

Keyword Dinner

Top 10 Most Common Questions

1. Can I use a different cut of beef?

   • Beef cheeks are the best for this recipe due to their tenderness, but chuck could work if you can’t find cheeks.

2. What can I substitute for red wine?

   • Beef broth mixed with a little red wine vinegar will do the trick.

3. Is passata the same as tomato sauce?

   • Not exactly. Passata is uncooked tomato puree that’s strained, while most tomato sauces have added ingredients and are cooked.

4. Can I make it in advance?

   • Yes, the flavors meld even more if you let it sit overnight.

5. How do I store leftovers?

   • Keep it in an airtight container in the fridge for up to 3 days.

6. Can this be frozen?

   • Absolutely, it freezes well for up to 3 months.

7. Is pancetta mandatory?

   • No, bacon works just fine as a substitute.

8. What if I don’t have fresh herbs?

   • Dried herbs can be used; just reduce the quantity by half.

9. Can I use gluten-free pasta?

   • Of course, any pasta that suits your dietary needs will work.

10. What’s the best way to shred the beef?

    • Two forks work great for shredding, or you could use your hands if the beef is cool enough to handle.