Slow cooked beef cheek ragu with pappardelle
Tender beef cheek ragu cooked in a slow cooker
6 - 8
Serves
15 mins
Prep Time
8 hrs
Cook Time
Recipe author
Liz Lauder
This simple slow cooker beef cheek ragu is one of our favourite pasta dishes. Deliciously rich and tender fall apart beef cheeks are served with pappardellle pasta and garnished with fresh parsley and Parmesan. The perfect winter warming meal!
This simple slow cooker beef cheek ragu is one of our favourite pasta dishes. Deliciously rich and tender fall apart beef cheeks are served with pappardellle pasta and garnished with fresh parsley and parmesan. The perfect winter warming meal!
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Ingredients
Beef
2kg Quality Mark beef cheeks
2 onions
peeled and finely chopped
8 garlic cloves
peeled and crushed
2 celery
washed and finely chopped
2 carrots
peeled and finely chopped
3 cups beef stock
1 tsp chicken stock powder
1 cup red wine
1 tsp fresh oregano leaves
can also use dried oregano
1 tsp fresh rosemary
can also use dried rosemary
400g chopped tomatoes
i
½ cup tomato paste
1 Tbsp sugar
To serve
500g pappardelle
cooked according to packet instructions
½ cup Parmesan cheese
flat-leaf parsley
to garnish
Method
To Slow Cook
1
Remove the beef cheeks and place them along with the other ingredients in a slow cooker.
2
Add water if needed to submerge all the meat.
3
Set the slow cooker on low for 8 hours.
Start Timer
4
When ready to serve, remove meat and separate with a fork. The meat should pull apart easily.
5
Add cooking liquid to the meat to reach the desired consistency.
6
Serve on freshly cooked Pappardelle Pasta and garnish with fresh parsley and Parmesan.
Nutrition Information per Serving (384g)
Energy
1464kJ (349 kcal)
Protein
48.4g
Total Fat
14.4g
Saturated Fat
5g
Carbs
6.6g
Dietary Fibre
g
Sodium
127mg
Iron
5mg
Zinc
11.3mg
Vitamin B12
8.2µg
