beef cheek ragu
The pasta water is full of starch and adding a little to the ragu helps the sauce stick to the pasta and makes it more luscious.
prep time
5 Min
cook time
2 Hr
method
Stove Top
yield
4-6 serving(s)
Ingredients
- FOR THE RAGU
- 1 tablespoon butter
- 3 tablespoons olive oil
- 1 medium onion small dice
- 1 medium carrot small dice
- 1 stalk celery small dice
- 6 cloves garlic minced
- 1 pound beef cheeks defatted and cut into 1 inch pieces
- 1/4 cup flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup dry red wine
- 2 cups beefs broth
- 2 tablespoons tomato paste
- 2 tablespoons fresh rosemary minced
- PASTA
- 8 ounces fettucine
- salt
- fresh grated parmigiano-reggiano for serving
How To Make beef cheek ragu
-
Step 1For the Ragu Mix the flour with the salt and pepper. Add the beef cheeks and coat them with the flour. Set aside.
-
Step 2Place the butter and oil in a large stock pan. Add the onions, carrots, and celery and cook until softened. Add the garlic and cook 1 minute. Add the red wine and deglaze the pan scrapping up bits and let reduce by half. Add the beef cheeks and brown on all sides for about 5 minutes. Add the beef broth and tomato paste and bring to a boil. Add the rosemary. Cover the pan and reduce heat to medium low and continue to cook for about 2 hours. Until the beef is very tender. Stir often and add more stock if it gets too dry.
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Step 3Cook the pasta in boiling salted water until almost al dente. Drain and reserve 1 cup pasta water.
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Step 4Add the pasta to the Ragu and add a little pasta water. Serve with Parmesan sprinkled on top
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