Slow cooked beef cheek ragu with pappardelle
Tender beef cheek ragu cooked in a slow cooker
Serves
6 - 8
Prep Time
15 mins
Cook Time
8 hrs
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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ShareIngredients
2kg Quality Mark beef cheeks
2 onions
peeled and finely chopped8 garlic cloves
peeled and crushed2 celery
washed and finely chopped2 carrots
peeled and finely chopped3 cups beef stock
1 tsp chicken stock powder
1 cup red wine
1 tsp fresh oregano leaves
can also use dried oregano1 tsp fresh rosemary
can also use dried rosemary400g chopped tomatoesi
½ cup tomato paste
1 Tbsp sugar
500g pappardelle
cooked according to packet instructions½ cup Parmesan cheese
flat-leaf parsley
to garnish
Method
Remove the beef cheeks and place them along with the other ingredients in a slow cooker.
Add water if needed to submerge all the meat.
Set the slow cooker on low for 8 hours.
When ready to serve, remove meat and separate with a fork. The meat should pull apart easily.
Add cooking liquid to the meat to reach the desired consistency.
Serve on freshly cooked Pappardelle Pasta and garnish with fresh parsley and Parmesan.
