Beef Cheek Ragu with Pappardelle Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 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.

    Brief Description

    Fall apart slow cooked beef cheek ragu with pappardelle

    Main Ingredient:

    Beef Cheeks

    Category:  Beef

    Cuisine:  American

    Prep Time: 10 min
    Cook Time: 5 hour(s)


    Adapted from a few recipes put together

    Posted By:


    Posted On:

    April 24, 2020

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