Italian Beef Cheek Ragu
“A rich and hearty ragu made from braised beef cheeks, served over pasta for a comforting meal.”
Beef Cheek
Onion
Carrot
Celery
Red Wine
TomatoWhere it comes from
Italian Beef Cheek Ragu is a comforting dish that hails from the rustic kitchens of Italy, particularly in regions known for their hearty meat sauces. This dish embodies the Italian philosophy of slow cooking, allowing flavors to develop over time in a rich sauce that clings to pasta. A surprising twist is that the use of beef cheeks, often considered a lesser cut, results in an incredibly tender and flavorful dish.
On the Palate
Ingredients
Serves 6
How it's made
4 steps · Show ↓35 min active · 120 min waiting
How it's made
4 steps · Show ↓- 110 min
In a heavy pot, heat olive oil over medium heat. Add chopped onion, carrot, and celery, cooking until the vegetables soften and the onions are translucent.
- 210 min
Increase the heat to high and add the beef cheeks, searing each side until deeply browned, about 5 minutes per side. Pour in red wine, scraping up any browned bits from the bottom of the pot.
- 310 min
Add crushed tomatoes and minced garlic, stirring to combine. Bring the mixture to a simmer, then reduce the heat to low. Cover and let it gently simmer until the beef is tender and the flavors meld.
Watch outEnsure the ragu doesn't dry out — add a splash of water if necessary to maintain a saucy consistency.
- 45 min
Once the beef is tender, shred it with two forks directly in the pot. Stir to distribute the meat evenly through the sauce.
What you'll need
Heavy enamelled cast-iron pot with a tight lid — its weight buffers heat for braises, no-knead bread, and stews that need hours of patient even temperature.
