Beef Cheek Ragu from Azzurro Coastal Italian Cuisine - Goodtaste with Tanji
Beef Cheek Ragu from Azzurro Coastal Italian Cuisine 2 Tbsp extra virgin olive oil5 lbs beef cheeks, trimmed3 cloves garlic, shaved1 red onion, chopped1 large carrot, chopped2 stalks celery, chopped1...
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Cooking tools:
- Dutch oven
- Stove
- Oven
- Parchment paper
- Chef's knife
- Cutting board
- Tongs
- Wooden spoon
- Fork
- Can opener
- Grater
- Pot
- Colander
- Measuring cup
- Serving bowl
- Plate
Ingredients
- 2 Tbsp extra virgin olive oil
- 5 lbs beef cheeks, trimmed
- 3 cloves garlic, shaved
- 1 red onion, chopped
- 1 large carrot, chopped
- 2 stalks celery, chopped
- 1 Tbsp tomato paste
- 2 bottles Barbara wine or other dry red wine
- 1 liter veal stock (beef bone broth can be substituted)
- 1 can (28 oz) San Marzano tomatoes
- 1 fresh bay leaf
- 2 sticks cinnamon
- 2 lbs hearty pasta, shape of choice (rigatoni or mafaldine), cooked al dente
- Fresh Italian parsley, chopped, for garnish
- Parmigiano Reggiano, for garnish
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