When it comes to amazing deep flavors, tender beef, and a classic pasta dish, this slowly braised beef cheek ragu recipe is perfect. This dish is perfect for entertaining with company or a romantic night in. Pair with a glass of red wine and enjoy.
Stir in the red pepper flakes, GirlCarnivore Over Easy, Oomami, and tomato paste to coat
1 tsp Red pepper flakes, 1 tbsp Girl Carnivore Over Easy, 1 tbsp Girl Carnivore Ooomami, 2 tbsp tomato paste
Deglaze the pan with the red wine sauce, scraping the bottom and browned bits as needed with a wooden spoon.
½ cup Red wine
Remove from heat.
Add the crushed tomatoes and beef cheeks and stir to combine.
28 oz can crushed tomatoes, ½ to 1 cup beef broth
Braise the beef cheeks
Nestle the beef cheeks, and any accumulated juices back into the Dutch oven
2 lbs beef cheeks
Tie the rosemary and thyme sprigs together
4 Rosemary, 6 to 8 Thyme
Add the herbs to the pot and the bay leaves.
2 Bay leaves
Cover and place in the oven for 2 ½ to 3 hours, stirring once halfway through until the beef shreds easily with a fork.
Shred
Carefully remove the Dutch oven from the oven and the beef cheeks, herbs and bay leaves from the pot.
Place in a bowl and shred the meat with two forks.
Return the shredded beef to the ragu and stir to combine.
Make the pasta
Boil the pasta according to the package directions for al dente noodles.
16 oz Pappardelle pasta
Drain, retaining 1 cup of the cooking liquid.
In a clean Dutch oven or large skillet over medium low heat, add several cups of the ragu sauce and toss in the pasta to coat.
Add a quarter cup to half cup of the pasta liquid and continue to toss the pasta to coat.
Allow the sauce to thicken and stick to the pasta.
Serve
Arrange the pasta on individual plates with a dollop of fresh ricotta on top to melt in. Sprinkle freshly grated parmesan cheese over top and season with black pepper.
Fresh parmesan, Ricotta, Ground black pepper
Add a light touch of fresh rosemary, if desired for a fragrant herbal touch.
Rosemary
Garnish with freshly minced parsley.
Parsley
Serve hot.
Video
Notes
You may need to add 1 teaspoon sugar to the tomatoes and broth depending on the acidity of the tomatoes and your palette.The GirlCarnivore Over Easy is a bright herbaceous blend that balances well in this, use a generic Italian blend as a substitute. The GirlCarnivore Ooomami is an umami mushroom powder that deepens the richness. When you check the beef halfway through the braising process, you may want to add more beef broth if you feel the sauce is becoming too dry.