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Beef Cheek Ragu with Pappardelle
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Brief Description
Fall apart slow cooked beef cheek ragu with pappardelle
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Main Ingredient
Beef Cheeks
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Category: Beef
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Cuisine: American
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Prep Time: 10 min(s)
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Cook Time: 300 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: Skinnyfateats
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Posted On: Apr 23, 2020
Number of Servings:
Ingredients:
- 2 - Beef cheeks trimmed and halved
- 2 - Bacon rashers diced
- 2 tablespoons - Olive oil
- 1 - Large Spanish onion diced
- 6 - Garlic cloves crushed
- 2 - Rosemary stalks
- 1/2 bunches - Thyme fresh or dried
- 1 1/4 cups - Red wine
- 1 jars - good quality Passata
- 1/2 cups - Basil leaves chopped
- - Parmesan cheese to garnish
- - Parsley to garnish
- - Pappardelle
Directions:
-Coat beef cheeks with oil and season well with salt
-In a large saucepan, cook beef cheeks and bacon on medium-high heat in batches until brown all over. Remove and set aside.
-Reduce to medium heat, add onion and garlic and cook until soft.
-Add rosemary, thyme and wine. Simmer until reduced by half
-Add whole jar of passata, then fill the bottle with approx 100-150mls, replace lid and shake until clean. Add water to saucepan with beef cheeks and bacon. Season and bring to boil.
-Pour ragu into slow cooker on high. Cook for approx 4 hours.
-Remove beef cheeks and using 2 forks, tear beef cheeks into desired size ( they should be soft and falling apart with little effort!)
-Return beef cheeks into slow cooker and stir in basil.
-Cook pasta as per instructions until almost al dente.
-Whilst pasta is cooking, transfer half of ragu into a deep fry pan with heat on low.
-Once pasta is almost al dente drain and transfer half into fry pan with ragu sauce. Toss to combine and transfer to plate.
-Garnish with parmesan cheese and parsley if desired.
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