Transform leftover beef cheeks into a culinary masterpiece with this incredibly easy and delicious ragu pasta recipe.
Get ready to impress your taste buds (and your guests!) with a dish so good, you'll want to make it again and again.
About This Dish
I'm thrilled to share this Beef Cheek Ragu Pasta recipe with you, especially because it's a fantastic way to use leftover Slow Cooked Beef Cheeks in Red Wine! I love making this dish. It transforms last night's main course into a completely new, totally yummy pasta experience. Try using a hearty red wine like Cabernet Sauvignon when preparing beef cheeks for the best results!
We're talking about Italian comfort-food, that's ready in just 15 minutes – yes you read that right! No slaving over a hot stove all day for this ragu. Think of it as a culinary magic trick.
It's part of a clever series where leftovers shine, not just sit in the fridge, going to waste. Why spend hours making a new meal when you're able to breathe fresh life into something that you've already created?!
Key Ingredients
Let's chat about what you'll need to whip up this speedy Beef Cheek Ragu Pasta – it's all about making those leftover beef cheeks shine! I am serious, this recipe will make you feel like you got a hug from the inside. So, grab these must-haves before we start.
First, don't forget the pasta – about 350g of dried spaghetti does the trick. You'll also need those tender, shredded beef cheeks, around 2 cups – you should have leftover from a previous recipe from the chef. The savory flavor of this ragu even rivals a classic takeout favorite. Oh, and don't forget these:
- One diced onion – brown, white, or yellow, whatever you've got is fine.
- Two minced garlic cloves – because garlic makes everything better, right?
- Two tablespoons of olive oil – for sautéing goodness.
- Crushed tomatoes(canned) and tomato paste to complete the dish!
Cooking Instructions
Now, let's get cooking with those beefy leftovers and turn them into a stellar pasta dish! First, I bring a large pot of salted water to a boil—don't skimp on the salt, pasta loves it! I add 350g of dried spaghetti and cook it for about 6 minutes, so it's just before al dente. Remember, slightly undercooked is key.
Meanwhile, in a large pan, I heat 2 tablespoons of olive oil over medium-high heat. Then, I add one diced onion and 2 minced garlic cloves and sauté them for about 3 minutes, 'til they're softened and fragrant!
Next, I add the shredded beef, 1 cup of sauce, 2 cups crushed tomatoes, 3 tablespoons of tomato paste, and 1/2 cup of water! I bring it to a simmer, stirring occasionally, and adjust with 1 to 2 teaspoons of salt and pepper.
Serving Suggestions
As soon as those beautiful noodles are perfectly coated, it's time to serve this masterpiece! I like to think of serving as the final flourish, where we make the dish sing!
Here's how I usually do it for a crowd – or just myself, let's be honest:
- Generously top each serving with freshly grated Parmesan cheese – because is there anything more comforting?
- A sprinkle of fresh parsley not only adds flavor but a pop of color!
- Serve with a side of crusty bread to soak up every last drop of that amazing sauce. Trust me, you won't want to waste any!
- Don't forget a glass of your favorite red wine. It's the perfect pairing, and why not treat yourself?
Enjoy! I hope you love this pasta as much as I do. It's simple, delicious, and always a crowd-pleaser.
Recipe Notes
You've got your plates piled high, and it's time to talk about some things that'll make your ragu even better—I'm talking about handy recipe notes. I'm sure you're wondering about the nutrition, aren't you? Well, a serving's about 213 grams, packing roughly 479 calories.
Keep in mind these are estimates! Want to tweak it? Go wild—add more veggies! Less cheese? It's all up to you!
And don't forget about serving sizes. I find this recipe fantastic for a generous helping, but adjust based on how hungry everyone is! I always say "It's better to make too much for seconds, than not enough!"
Short Recipe Version
Beef Cheek Ragu Pasta
Prep time: 30 minutes
Cook time: 3-4 hours
Serving Size: 6
Ingredients:
- 2 lbs beef cheeks
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 (750ml) bottle dry red wine
- 1 (28 oz) can crushed tomatoes
- 2 cups beef broth
- 2 bay leaves
- 1 tsp dried thyme
- 1 lb pasta (pappardelle recommended)
- Salt and pepper to taste
- Grated Parmesan cheese, for serving
Instructions:
- Season beef cheeks with salt and pepper.
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear beef cheeks on all sides until browned. Remove from pot and set aside.
- Add onion, carrots, and celery to the pot and cook until softened, about 8-10 minutes. Add garlic and cook for 1 minute more.
- Deglaze the pot with red wine, scraping up any browned bits from the bottom.
- Add crushed tomatoes, beef broth, bay leaves, and thyme. Bring to a simmer.
- Return beef cheeks to the pot. Cover and simmer for 3-4 hours, or until beef cheeks are very tender and easily shredded with a fork.
- Remove beef cheeks from the pot and shred with two forks. Return shredded beef to the sauce. Discard bay leaves.
- Cook pasta according to package directions.
- Drain pasta and add it to the ragu sauce. Toss to coat.
- Serve immediately, garnished with grated Parmesan cheese.
Nutrition per Serving (Estimated):
- Calories: 650
- Protein: 45g
- Fat: 25g
- Carbohydrates: 55g