Adventure Everyday Clothing

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.

Calories: 862kcal
Prep Time: 5 minutes
Cook Time: 15 minutes
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.


  • 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
  • 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


  • 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.


Estimated Nutrition:

Calories: 862kcal (43%)Carbohydrates: 14g (5%)Protein: 51g (102%)Fat: 60g (92%)Saturated Fat: 22g (138%)Polyunsaturated Fat: 3gMonounsaturated Fat: 26gTrans Fat: 3gCholesterol: 188mg (63%)Sodium: 609mg (26%)Potassium: 1035mg (30%)Fiber: 3g (13%)Sugar: 4g (4%)Vitamin A: 364IU (7%)Vitamin C: 6mg (7%)Calcium: 207mg (21%)Iron: 7mg (39%)

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.

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Original price was: USD$100.00.Current price is: USD$85.00.
Original price was: USD$100.00.Current price is: USD$85.00.
Original price was: USD$50.00.Current price is: USD$40.00.
Original price was: USD$100.00.Current price is: USD$85.00.
Original price was: USD$50.00.Current price is: USD$40.00.