Beef Cheek Ragu Pasta
Turn tender leftover beef cheeks, rich red-wine sauce, crushed tomatoes, and spaghetti into a deeply savory beef cheek ragu pasta in 15 minutes.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 350 g dried spaghetti
- 2 cups leftover beef from slow cooked beef cheeks in red wine shredded
- 1 cup sauce from slow cooked beef cheeks in red wine
- 1 medium onion diced
- 2 cloves garlic minced
- 2 tbsp olive oil
- 2 cups crushed canned tomatoes
- 3 tbsp tomato paste
- 1/2 cup water
- 1 to 2 tsp salt adjust to taste
- to taste black pepper
- as needed freshly grated Parmesan cheese
- as needed parsley finely chopped
Instructions
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti for 6 minutes, until just under al dente.
- Heat the olive oil in a large pan over medium-high heat and sauté the onion and garlic for 3 minutes.
- Add the beef, beef-cheek sauce, crushed tomatoes, tomato paste, and water. Bring to a rapid simmer, stir occasionally, and adjust salt and pepper.
- Transfer the spaghetti with tongs into the ragu, add 1/2 cup pasta water, and toss for 1 to 2 minutes until al dente and thickened.
- Serve immediately with Parmesan and parsley if desired.