Beef Cheek Ragu
Beef cheek ragu is a traditional Italian dish that embodies the essence of slow-cooked comfort food. The incredibly tender beef cheeks absorb the rich, complex flavors of the red wine and tomatoes during hours of gentle simmering, creating a sauce that is both robust and velvety. This dish is traditionally served over pasta such as pappardelle or tagliatelle, or alongside creamy polenta, making it a perfect choice for family gatherings or a cozy weekend dinner. Its origins in rustic Italian kitchens highlight the art of transforming simple, humble ingredients into an exquisite, unforgettable meal.
Ingredients for this recipe
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Preparation Steps
1
Season the beef cheeks generously with salt and freshly ground black pepper. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the cheeks on all sides until deeply golden brown. Remove and set aside.
2
In the same pot, add the diced onion, carrot, celery, and minced garlic. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5-7 minutes.
3
Stir in the tomato paste and cook for 2-3 minutes, allowing it to caramelize slightly and deepen its flavor.
4
Deglaze the pot with the red wine, scraping up any browned bits from the bottom. Simmer for 5 minutes, or until the wine has reduced slightly.
5
Return the beef cheeks to the pot. Add the crushed tomatoes, beef stock, bay leaves, and fresh rosemary. Bring to a gentle simmer.
6
Cover the pot tightly with a lid and cook on low heat for 3-4 hours, or until the beef cheeks are incredibly tender and easily shredded with a fork.
7
Remove the beef cheeks from the pot and shred them with two forks. Return the shredded meat to the sauce, discarding the bay leaves and rosemary sprig, and stir to combine.
8
Serve the ragu immediately over freshly cooked pasta (such as pappardelle or tagliatelle) or creamy polenta. Garnish generously with grated Parmesan cheese and a sprig of fresh rosemary.
