Beef Cheek Ragu with Pappardelle Recipe
Cut beef cheeks into smaller sized pieces. Oil and season beef cheeks with salt and pepper. Sear extra olive oil in a hot pan with the beef cheeks until golden brown on every side.
Ingredients
- 1.2kg Beef Cheeks
- 30ml Olive Oil
- 2 Brown Onions, diced
- 3 Garlic Cloves
- 4 Bay Leaves
- 2 Carrots, diced
- 1 Celery, diced
- 600ml Red Wine
- 800g Tinned Chopped Tomatoes
- 600ml Beef Stock
- 700g Pappardelle
- 1 bunch Parsley
- 50g Parmesan Cheese
- Sea Salt
- Black Pepper
- White Sugar
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