Description
Rich, slow-braised, and fall-apart tender, this beef cheek ragu is pure comfort in a bowl. A deeply savory red wine pasta sauce with pancetta, herbs, and tomatoes, finished with bright lemon for balance. Perfect for cozy family dinners and impressive yet simple entertaining.
Ingredients
Scale
- 1 to 1.2 kg beef cheeks
- Salt and pepper
- Olive oil
- 140 g thick pancetta, cut into small lardons
- 1 small brown onion, finely chopped
- 1 stalk celery, finely chopped
- 1 carrot, finely chopped
- 5 to 6 garlic cloves, minced
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme, finely chopped
- 500 ml red wine
- 1 x 400 g tin tomatoes
- 500 ml beef stock
- Pasta of choice
- ½ to 1 cup fresh flat-leaf parsley
- Zest of 1 lemon plus 1 tbsp juice
- 3 tbsp butter
- Parmesan cheese
Instructions
- Preheat oven to 160°C (320°F).
- Pat beef cheeks dry with paper towels and season generously with salt and pepper.
- Heat olive oil in a heavy pan over medium-high heat and sear beef cheeks on all sides until deeply browned. Work in batches if needed. Remove and set aside.
- In a heavy ovenproof pot, cook pancetta until browned and slightly crisp. Remove with a slotted spoon and leave the rendered fat in the pot.
- Add onion, carrot, celery, salt, and pepper. Cook over medium heat until softened, about 10 minutes. Add garlic, rosemary, and thyme halfway through.
- Pour in red wine and let it simmer briefly to cook off the alcohol and concentrate flavor.
- Stir in tomatoes and beef stock and bring to a gentle simmer.
- Return beef cheeks and pancetta to the pot. Ensure meat is mostly submerged. Cover and braise in the oven for about 3 hours, turning halfway through, until meat falls apart easily.
- Remove beef cheeks and shred with two forks. Blend sauce with a stick blender if a smooth texture is preferred or leave rustic. Return shredded beef to the pot, add lemon juice, and adjust seasoning.
- Cook pasta in well-salted boiling water. Warm ragu in a large pan, add butter and Parmesan, then toss with cooked pasta and a splash of pasta water. Simmer together briefly and finish with lemon zest, parsley, and extra Parmesan.
Notes
Even better made one day ahead as flavors deepen overnight. Store refrigerated up to 4 days or freeze up to 3 months and reheat gently. Slightly undercook pasta before finishing in sauce for best texture and a glossy finish.
- Prep Time: 20 minutes
- Cook Time: 3 to 3.5 hours
- Category: Dinner
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 48 g
- Cholesterol: 165 mg