Description
This Beef Cheek Ragu Pasta is a hearty and comforting Italian-inspired dish that features tender slow-cooked beef cheeks shredded into a rich tomato-based sauce. Paired with al dente spaghetti and garnished with freshly grated Parmesan and parsley, this recipe offers a perfect balance of savory meatiness and vibrant acidity, ideal for a satisfying weeknight dinner.
Ingredients
Scale
Pasta
- 350 g / 12 oz dried spaghetti
Beef Ragu
- 2 cups leftover beef from Slow Cooked Beef Cheeks in Red Wine, shredded
- 1 cup sauce of Slow Cooked Beef Cheeks in Red Wine
- 1 onion (brown, white or yellow), diced
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 2 cups crushed tomato (canned)
- 3 tbsp tomato paste
- 1/2 cup water
- 1 to 2 tsp salt (adjust to taste)
- Black pepper, to taste
Garnish
- Freshly grated Parmesan cheese
- Parsley, finely chopped
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the dried spaghetti and cook for 6 minutes or just before al dente, meaning the pasta should be slightly undercooked and very firm to the touch. This allows the pasta to finish cooking in the sauce later without becoming mushy.
- Sauté aromatics: While the pasta is boiling, heat 2 tablespoons of olive oil in a large pan over medium-high heat. Add the diced onion and minced garlic, sautéing them for about 3 minutes until they become fragrant and translucent.
- Prepare the ragu sauce: Add the shredded beef cheeks, 1 cup of their leftover sauce, 2 cups of canned crushed tomatoes, 3 tablespoons of tomato paste, and 1/2 cup of water to the pan. Stir to combine and bring the mixture to a rapid simmer. Stir occasionally, seasoning with 1 to 2 teaspoons of salt and black pepper to taste. If the sauce is too thick, add a splash of pasta cooking water to loosen it.
- Combine pasta and sauce: Using tongs, transfer the pasta directly from the boiling water into the pan with the ragu sauce. Pour in an additional 1/2 cup of pasta cooking water and gently toss the spaghetti in the sauce for 1 to 2 minutes. This step finishes cooking the pasta to perfect al dente texture and helps the sauce cling to the noodles while thickening slightly.
- Serve: Plate the ragu pasta immediately and garnish with freshly grated Parmesan cheese and finely chopped parsley for brightness and added flavor.
Notes
- Using leftover slow-cooked beef cheeks absorbs the rich flavors into the ragu, but you can also substitute with other slow-cooked beef cuts.
- Adjust salt and pepper gradually to suit your taste preferences.
- Reserve some pasta cooking water to adjust the sauce consistency without losing flavor.
- This dish pairs well with a crisp green salad or garlic bread.
- For a spicier twist, add red chili flakes during sautéing.
