Beef Cheek Ragu
Beef cheek ragu is a traditional Italian dish that embodies the essence of slow-cooked comfort food. The tender beef cheeks absorb the rich flavors of the wine and tomatoes during hours of simmering, creating a sauce that is both robust and velvety. This dish is often served over pasta or creamy polenta, making it a perfect choice for family gatherings or a cozy weekend dinner. Its origins in rustic Italian kitchens highlight the art of transforming simple ingredients into an exquisite meal.
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1
Season the beef cheeks with salt and pepper. Heat the olive oil in a large pot and sear the cheeks on all sides until golden brown. Remove and set aside.
2
In the same pot, add the diced onion, carrot, celery, and minced garlic. Cook until the vegetables soften, about 5-7 minutes.
3
Stir in the tomato paste and cook for 2-3 minutes to deepen its flavor.
4
Deglaze the pot with red wine, scraping up any browned bits from the bottom. Simmer for 5 minutes to reduce the wine slightly.
5
Return the beef cheeks to the pot. Add the crushed tomatoes, beef stock, bay leaves, and rosemary. Bring to a simmer.
6
Cover the pot with a lid and cook on low heat for 3-4 hours, or until the beef cheeks are tender and can be shredded easily with a fork.
7
Remove the beef cheeks from the pot and shred them with two forks. Return the shredded meat to the sauce and stir to combine.
8
Serve the ragu over freshly cooked pasta or creamy polenta, garnished with grated Parmesan and fresh rosemary.
