Introduction

Beef cheek ragu pasta is a dish that celebrates rich flavors and comforting textures. Slow-cooked to perfection, the beef cheeks become incredibly tender, absorbing the savory garlic and herb-infused sauce. This dish is an ultimate comfort food, perfect for family dinners or special occasions. Serve it over your favorite pasta and enjoy the luscious, meaty goodness.

Detailed Ingredients with measures

Beef cheeks – 1 kg (approximately 2.2 lbs)
Olive oil – 2 tablespoons
Onion – 1 large, finely chopped
Carrot – 1 medium, finely chopped
Celery – 1 stalk, finely chopped
Garlic – 4 cloves, minced
Red wine – 1 cup
Beef stock – 2 cups
Tomato paste – 2 tablespoons
Dried oregano – 1 teaspoon
Dried thyme – 1 teaspoon
Bay leaves – 2
Salt – to taste
Pepper – to taste
Pasta – 400g (approximately 14 oz)
Parmesan cheese – for serving
Fresh parsley – chopped, for garnish

Prep Time

The preparation time for the beef cheek ragu pasta is around 30 minutes. This includes chopping the vegetables and preparing the beef cheeks for cooking. A little patience is required, but the results are well worth the effort.

Cook Time, Total Time, Yield

Cook time for this dish is approximately 3 hours. The total time from start to finish, including prep and cooking, is around 3 hours and 30 minutes. This recipe yields about 4-6 servings, making it perfect for a family meal or leftovers to enjoy later.

Detailed Directions and Instructions

Step 1: Prepare the Beef Cheeks

Trim any excess fat from the beef cheeks and pat them dry with paper towels. Season generously with salt and pepper on both sides.

Step 2: Sear the Beef Cheeks

In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Once hot, add the beef cheeks and sear until browned on all sides. Remove the beef and set aside.

Step 3: Sauté Vegetables

In the same pot, add chopped onions, carrots, and celery. Sauté for 5-6 minutes until softened. Add minced garlic and cook for an additional minute.

Step 4: Deglaze the Pot

Pour in red wine to deglaze the pot, scraping up any browned bits from the bottom. Allow the wine to reduce for about 2-3 minutes.

Step 5: Add Tomatoes and Broth

Stir in canned tomatoes, along with their juices, and beef broth. Return the beef cheeks to the pot, ensuring they are submerged in the liquid.

Step 6: Season the Ragu

Add bay leaves, thyme, and a pinch of chili flakes. Stir to combine, then bring the mixture to a simmer.

Step 7: Cook the Ragu

Cover the pot and lower the heat to a gentle simmer. Cook for about 3-4 hours until the beef is tender and easily pulled apart with forks.

Step 8: Shred the Beef

Remove the beef cheeks from the pot and shred them with two forks. Discard any connective tissue or sinew.

Step 9: Finish the Sauce

Return the shredded beef to the pot and stir to combine with the sauce. Taste and adjust seasoning with salt and pepper as needed.

Step 10: Cook Pasta

In a separate pot, cook your chosen pasta according to package instructions. Drain and reserve some pasta water.

Step 11: Combine Pasta and Ragu

Add the cooked pasta to the ragu. Toss to combine, adding reserved pasta water if necessary to achieve the desired consistency.

Step 12: Serve

Serve the pasta topped with the beef ragu, garnished with freshly grated Parmesan cheese and chopped parsley, if desired.

Notes

Note 1: Beef Cheeks

Beef cheeks can usually be found at specialty butcher shops or may need to be requested in advance.

Note 2: Wine Option

A full-bodied red wine like Cabernet Sauvignon or Merlot works best for deglazing and enhancing the flavor of the ragu.

Note 3: Cooking Time

Slow cooking is key; the longer the beef cooks, the more tender it will become.

Note 4: Storage

Leftover ragu can be stored in the fridge for up to 3 days or frozen for up to 3 months, allowing for easy reheating and meal prep.

Note 5: Serving Suggestions

This ragu pairs well with a side salad and crusty bread, perfect for soaking up the delicious sauce.

Cook techniques

Slow Cooking

Slow cooking is essential for beef cheek ragu. This method allows the tough cuts of meat to become tender as they cook over a long period, breaking down the collagen and resulting in rich, flavorful sauce.

Searing meat

Searing the beef cheeks before slow cooking enhances the flavor. It creates a crust that locks in juices and adds depth to the overall dish.

Deglazing

After browning the meat and vegetables, deglazing the pan with wine helps to scrape up the flavorful bits stuck to the bottom. This step is crucial for building layers of flavor in the ragu.

Adjusting consistency

If the ragu is too thick, adding a bit of pasta water or stock can help achieve the desired consistency. Conversely, if it’s too thin, simmering it for longer can help reduce and thicken the sauce.

Pasta cooking

Properly cooking the pasta is critical for the dish. It should be al dente, allowing it to hold up well when combined with the rich ragu.

FAQ

Can I use other cuts of beef for this recipe?

While beef cheeks provide great flavor and tenderness, other cuts like chuck or brisket can be used if you adjust the cooking time accordingly.

How long can I store leftovers?

Leftovers can be stored in the refrigerator for up to three days or frozen for up to three months.

What can I serve with beef cheek ragu?

Beef cheek ragu pairs well with various types of pasta, polenta, or even bread to soak up the rich sauce.

Can I make this dish in advance?

Yes, making this dish in advance is actually beneficial as the flavors deepen over time. Just reheat before serving.

Is this recipe suitable for meal prep?

Absolutely! This recipe is great for meal prep as it reheats well and can be portioned for easy meals throughout the week.

Conclusion

The Beef Cheek Ragu Pasta is a flavorful and hearty dish that exemplifies the beauty of slow-cooked meats. Its rich flavors and tender texture can transform a simple pasta meal into something extraordinary. Perfect for family gatherings or a cozy dinner, this dish not only satisfies your cravings but also leaves a lasting impression on your taste buds.

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