Beef Cheek Ragu with Pappardelle

Ingredients

• 1.2 kg beef cheeks, trimmed of excess fat
• 2 tsp salt
• 1 tsp black pepper
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 carrots, finely diced
• 2 stalks celery, finely diced
• 5 cloves garlic, minced
• 2 tbsp tomato paste
• 250 ml dry red wine
• 400 g crushed San Marzano tomatoes
• 250 ml beef stock
• 2 sprigs rosemary
• 3 sprigs thyme
• 500 g fresh pappardelle
• 60 g Parmigiano-Reggiano, finely grated

Instructions

1. 1

   Preheat oven to 150 °C (300 °F). Season beef cheeks generously with salt and pepper.

2. 2

   Heat olive oil in a heavy Dutch oven over high heat. Sear cheeks for 4 minutes per side until a deep brown crust forms. Remove and set aside.

3. 3

   Reduce heat to medium. Sauté onion, carrot, and celery in the same pot for 8 minutes. Add garlic and cook 2 more minutes.

4. 4

   Add tomato paste and stir for 2 minutes. Pour in wine and scrape up any caramelised bits. Simmer for 3 minutes.

5. 5

   Add crushed tomatoes, beef stock, rosemary, and thyme. Return the cheeks to the pot; liquid should come halfway up the meat.

6. 6

   Cover and braise in the oven for 3.5–4 hours, or until cheeks are completely tender and yielding.

7. 7

   Remove cheeks, discard herb sprigs, and shred the meat coarsely using two forks. Return shredded beef to the sauce and stir to combine. Taste and adjust seasoning.

8. 8

   Cook pappardelle in a large pot of heavily salted boiling water until al dente. Reserve 200 ml pasta water, then drain.

9. 9

   Toss pasta with the ragu, adding pasta water gradually to loosen if needed. Serve with a generous amount of Parmigiano-Reggiano.