Beef Cheek Ragu with Pappardelle

A graphic of a bull head


  • 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

Preparation and Cooking

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 – approximately 5 minutes. Add in the celery and carrot and continue to stir-fry for 2 minutes.

In a different pot, add the onion and garlic. Sautee for 5minutes or until golden brown. Stirring to avoid it catching on the bottom of the pot.

Add a few splashes of the wine and stock and bring to a simmer.

Add chopped tomatoes, herbs and spices and stir to combine.

Place seared beef cheeks in the pot and if needed top with a little bit of water until cheeks are submerged. Bring it to a simmer, then cover and turn to a very low heat.

Cover with a lid and keep on low heat for 3 hours.

Every 40 minutes, test cheeks with tongs to see if they are cooked. Stir the sauce, ensuring the meat is always covered.

Boil the pasta according to the packet instructions.

After 3 hours, remove the beef from the pot and set aside.Bring the sauce to a rapid simmer for a further 20 minutes to thicken the sauce. Taste and adjust sugar for seasoning.

Meanwhile, use two forks to shred the beef into bite-sized pieces. Return all shredded beef to the sauce and stir to combine.

Add the cooked pasta to the sauce and toss with tongs and a serving spoon to thoroughly coat the pasta in the ragu sauce.


Serving the Pasta

Serve with grated parmesan, finely chopped parsley and your desired wine.