Beef Cheek Ragu with Pappardelle Recipe

Beef Cheek Ragu with Pappardelle Recipe

www.grangemeat.com.au

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.

View full recipe on www.grangemeat.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.grangemeat.com.au.

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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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