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.
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
Estimated Nutrition:
Top 10 Most Common Questions
-
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.
-
What can I substitute for red wine?
- Beef broth mixed with a little red wine vinegar will do the trick.
-
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.
-
Can I make it in advance?
- Yes, the flavors meld even more if you let it sit overnight.
-
How do I store leftovers?
- Keep it in an airtight container in the fridge for up to 3 days.
-
Can this be frozen?
- Absolutely, it freezes well for up to 3 months.
-
Is pancetta mandatory?
- No, bacon works just fine as a substitute.
-
What if I don’t have fresh herbs?
- Dried herbs can be used; just reduce the quantity by half.
-
Can I use gluten-free pasta?
- Of course, any pasta that suits your dietary needs will work.
-
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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