Rigatoni Beef Cheek Ragu

Serves 6-8

Time 30 minutes plus 4 hours cooking time

Ingredients

800g beef cheeks

5ml extra virgin olive oil

100g brown onion, finely diced

30g leeks, diced

100g carrots, finely diced

3g fresh thyme

3 bay leaf

10g garlic cloves, finely chopped

2 tins tomato, crushed

60g tomato paste

125ml red wine

500ml beef stock

2 x 400g rigatoni pasta 

Salt and pepper

Fresh parmesan, to serve

Method

In a hot large heavy-bottomed pan sear the cheeks in a little oil until nicely browned. Remove once browned on both sides.

In the same pan, caramelise the vegetables and season with salt. Caramelise the tomato paste. Once vegetables caramelised, add the herbs and cook for a minute. Add the red wine and then reduce by half, then add crushed tomato and combine. Add the stock and cook for a few minutes.  

Place cheeks back in the pan and cook on a low heat for 4 hours, stirring occasionally.

Once cooked, pull the meat apart with two forks and reduce the sauce until thick.

Cook the pasta as per packet directions and while it is still al dente add the pasta to the ragu, mixing it together with a little pasta water. 

Serve the pasta with fresh parmesan.