Beef Cheek Ragu

barbara lentz


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.


☆☆☆☆☆ 0 votes

5 Min
2 Hr
Stove Top



  • 1 Tbsp
  • 3 Tbsp
    olive oil
  • 1 medium
    onion small dice
  • 1 medium
    carrot small dice
  • 1 stalk(s)
    celery small dice
  • 6 clove
    garlic minced
  • 1 lb
    beef cheeks defatted and cut into 1 inch pieces
  • 1/4 c
  • 1 tsp
  • 1/2 tsp
    black pepper
  • 1 c
    dry red wine
  • 2 c
    beefs broth
  • 2 Tbsp
    tomato paste
  • 2 Tbsp
    fresh rosemary minced

  • 8 oz
  • ·
  • ·
    fresh grated parmigiano-reggiano for serving

How to Make Beef Cheek Ragu


  1. For the Ragu
    Mix the flour with the salt and pepper. Add the beef cheeks and coat them with the flour. Set aside.
  2. Place 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.
  3. Cook the pasta in boiling salted water until almost al dente. Drain and reserve 1 cup pasta water.
  4. Add the pasta to the Ragu and add a little pasta water. Serve with Parmesan sprinkled on top

Printable Recipe Card

About Beef Cheek Ragu

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American

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