Beef Cheek Ragu Pasta Cook Eat Thrice
Beef cheek ragu is a classic Italian dish made with braised beef cheeks in a rich tomato sauce. It has an incredibly tender texture and is perfect served over pasta. This recipe can be made ahead of time and reheated when you’re ready to eat.
This recipe is for a large batch of beef cheek ragu, which will feed 8-10 people. If you have a smaller group, you can easily halve the recipe. The ragu can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Ingredients:
- 3 tablespoons olive oil
- 3 pounds beef cheeks, trimmed of excess fat
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 cup dry red wine
- 2 cups beef broth
- 1 cup water
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound pasta of your choice
- Grated Parmesan cheese, for serving
Instructions:
- In a large pot or Dutch oven over medium heat, heat the olive oil. Add the beef cheeks and brown on all sides.
- Add the onion, carrots, and celery and cook until softened about 5 minutes.
- Add the garlic and tomato paste and cook for 1 minute more.
- Stir in the red wine, beef broth, water, Italian seasoning, salt, and pepper. Bring to a boil, then reduce heat and simmer for 2 hours, or until the beef cheeks are very tender.
- While the beef cheeks are cooking, cook the pasta according to the package directions.
- Drain the pasta and add it to the pot with the beef cheek ragu. Stir to combine.
- Serve immediately, topped with grated Parmesan cheese.
Products:
- Olive oil
- Beef cheeks
- Onion
- Carrots
- Celery
- Garlic
- Tomato paste
- Dry red wine
- Beef broth
- Water
- Italian seasoning
- Salt
- Black pepper
- Pasta
- Grated Parmesan cheese
Conclusion:
This beef cheek ragu pasta is a delicious and hearty dish that is perfect for a special occasion or a weeknight meal. It is also a great way to use up leftover beef cheeks. The ragu can be made ahead of time and reheated when you’re ready to eat, making it a great option for busy weeknights.
