Braised Beef Cheek Ragu

Succulent and tender beef, a savory sauce, and oodles of noodles – what’s not to love about this Braised Beef Cheek Ragu?

Topped with a dollop of ricotta and plenty of fresh Parmesan, this amazing dish is so flavorful you’re sure to love it!


– Beef cheeks  – Salt – Olive oil  – Onion  – Carrot – Celery – Garlic  – Red pepper flakes – Tomato paste  – Red wine

Preheat your Dutch oven over medium-high heat and add the oil. Season the beef cheeks with salt and sear until browned. Set aside. Preheat the oven to 325-F.

Add the diced onion, carrots, and celery to the Dutch oven and season with salt. Saute until soft, then add the garlic, red pepper flakes, and tomato paste.

Deglaze with the red wine, turn off the heat, and add the crushed tomatoes. Nestle the seared beef cheeks into the Dutch oven.

Tie the rosemary and thyme sprigs together, then add them, and the bay leaves to the pot. Cover and cook in the oven for 2.5-3 hours, stirring halfway through.

Remove the tied herbs and beef cheeks. Shred the beef, then return the shredded meat to the sauce and mix well.

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