Of the vast variety pastas in this big wide world, ragu is by far my favourite. Ragu is a meat based pasta sauce that is slow cooked so the meat is meltingly tender and the sauce is rich with a depth of flavour you can only get from cooking something long and slow. Something most people don’t have time to do midweek. But you can get your ragu fix midweek in just 15 minutes simply by using leftover Slow Cooked Beef Cheeks in Red Wine. The beef cheeks are so tender that they practically fall apart at a touch, so it takes seconds to shred. The pasta sauce is made using the sauce of the Slow Cooked Beef Cheeks in Red Wine, loosened up with some crushed tomatoes, then gentled tossed to coat spaghetti in this rich ragu sauce. You will be surprised how far beef cheeks will stretch for this ragu. You only need about 250g – 300g/8 oz – 10oz of cooked beef cheek (about 1 1/2 cups of shredded meat) to make enough ragu to serve 4 people (generous servings). This is because this pasta is not supposed to be drowning in sauce. The pasta sauce is quite rich, so you only want it to coat the pasta, not pour over an excessive amount.So a little beef cheek goes a long way. This is the third and last part of the Slow Cooked Beef Cheeks “One Recipe, Three Ways” series. Here’s a round up of the 3 recipes: 1. Slow Cooked Beef Cheeks in Red Wine 2. Beef Cheek, Mushroom and Vegetable Pie – using leftover beef cheeks and sauce, this is ready to pop in the oven in 15 minutes. 3. Beef Cheek Ragu Pasta (this recipe) – made with shredded leftover beef cheeks and sauce. A rich, decadent pasta on the table in 15 minutes. Stay tuned for a new series coming up soon!
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