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.
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yield
4 -6
prep time
5 Min
cook time
2 Hr
method
Stove Top
Ingredients For beef cheek ragu
- FOR THE RAGU
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1 Tbspbutter
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3 Tbspolive oil
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1 mdonion small dice
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1 mdcarrot small dice
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1 stalkcelery small dice
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6 clovegarlic minced
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1 lbbeef cheeks defatted and cut into 1 inch pieces
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1/4 cflour
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1 tspsalt
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1/2 tspblack pepper
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1 cdry red wine
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2 cbeefs broth
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2 Tbsptomato paste
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2 Tbspfresh rosemary minced
- PASTA
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8 ozfettucine
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salt
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fresh grated parmigiano-reggiano for serving
How To Make beef cheek ragu
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1For the Ragu Mix the flour with the salt and pepper. Add the beef cheeks and coat them with the flour. Set aside.
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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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3Cook the pasta in boiling salted water until almost al dente. Drain and reserve 1 cup pasta water.
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4Add the pasta to the Ragu and add a little pasta water. Serve with Parmesan sprinkled on top
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