Beef Cheek Ragù Pasta recipe - ingredients, nutrition and when to eat it
Beef cheeks are simmered with tomatoes and red wine until tender, then served over wide pasta.
Beef cheeks are simmered with tomatoes and red wine until tender, then served over wide pasta. The rich, tangy sauce pairs beautifully with meat that falls apart into tender strands. It’s a hearty choice for dinner or a relaxed weekend lunch.
Western · 180 minutes to cook
Tips: Cook the cheeks in large pieces, then shred them to help keep the meat tender and juicy.
Tips: If the sauce gets too thick, add a little pasta water or plain water to loosen it.
Tips: Wide pasta holds the meat and sauce especially well.
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Ingredients (1 serving)
- Beef cheek — 150 g
- Cooked pasta — 180 g
- Tomato — 120 g
- Red wine — 60 ml
- Onion — 50 g
- Carrot — 25 g
- Celery — 20 g
- Olive oil — 1 Tbsp
- Tomato paste — 1 Tbsp
- Beef stock — 150 ml
- Garlic — 2 pc
- Bay leaf — 1 pc
- Salt — 1 g
- Ground black pepper — 0.3 g
- Parmesan — 10 g