Ingredients:

  • 1.2 kg (2.6 lbs) Beef Cheeks, trimmed of silverskin and excess fat
  • 1 tbsp (15 ml) Olive Oil, high quality, suitable for searing
  • 1 tsp (5g) Kosher Salt (plus more for seasoning)
  • ½ tsp (2g) Freshly Cracked Black Pepper
  • 50g (½ cup) All-Purpose Flour (or gluten-free blend)
  • 2 tbsp (30g) Unsalted Butter
  • 1 large Yellow Onion (approx. 200g), finely diced
  • 2 medium Carrots (approx. 150g), finely diced
  • 2 sticks Celery (approx. 100g), finely diced
  • 4 cloves Garlic, crushed and minced
  • 2 tbsp (30g) Tomato Paste (concentrated)
  • 1 bottle (750 ml) Dry Red Wine (e.g., Cabernet Sauvignon or Chianti)
  • 500 ml (2 cups) Beef Stock (low sodium, high quality)
  • 1 x 400g (14.5 oz) tin Crushed Tomatoes (or whole peeled, crushed by hand)
  • 2 sprigs Fresh Rosemary
  • 4 sprigs Fresh Thyme
  • 2 Bay Leaves (dried)
  • ½ tsp Pinch Dried Red Pepper Flakes (optional, for a little warmth)
  • 500g (1.1 lbs) Fresh or Dried Pasta (Pappardelle or Fettuccine recommended)
  • 2 tbsp Fresh Parsley, chopped (for garnish)
  • Freshly grated Parmesan or Pecorino cheese

Instructions:

  1. Prep the Beef: Pat beef cheeks bone-dry. Season generously with salt and pepper, then lightly dust them evenly in flour, shaking off the excess.
  2. Sear the Beef: Heat the oil in the Dutch oven over medium-high heat. Sear the beef cheeks in batches (do not overcrowd the pot!) until a deep, crusty brown is achieved on all sides (3-4 minutes per side). Remove and set aside.
  3. Build the Soffritto: Reduce heat to medium. Add butter to the pot. Add diced onion, carrot, and celery. Sauté, stirring frequently, for 8-10 minutes until the vegetables are softened and translucent—not brown.
  4. Add Aromatics: Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly until the tomato paste darkens slightly (this caramelises the paste and intensifies its flavour).
  5. Deglaze the Pot: Pour in the red wine. Bring to a vigorous simmer, scraping up all the delicious browned bits (the fond) from the bottom of the pot. Reduce the wine by half (this takes about 5–7 minutes).
  6. Combine: Return the seared beef cheeks to the pot. Add the beef stock, crushed tomatoes, rosemary, thyme, bay leaves, and pepper flakes. The liquid should mostly cover the beef. Bring the liquid back up to a gentle simmer on the stovetop.
  7. Managed Oven Transfer: Cover the Dutch oven tightly and transfer it to a preheated oven set to a low and controlled 150°C (300°F).
  8. The Managed Cook: Braise for 3 to 3.5 hours. Check the pot once every hour to ensure the liquid is gently bubbling, not boiling furiously.
  9. Test for Doneness: The ragu is done when the beef cheeks can be easily shredded with a fork, with almost no resistance.
  10. Final Shredding: Remove the meat from the pot and place it on a board. Discard the herb sprigs and bay leaves.
  11. Manage the Sauce: Place the pot back on the stovetop over low heat. Use a fine-mesh skimmer to skim any excess fat or oil pooling on the surface of the sauce. If the sauce is too thin, simmer uncovered for 5–10 minutes until slightly reduced.
  12. Combine and Finish: Shred the beef and return it to the sauce. Taste and adjust seasoning (salt and pepper).
  13. Serve: Cook the pasta according to package directions. Toss the drained pasta immediately with the ragu.
  14. Garnish: Garnish with fresh parsley and grated Parmesan or Pecorino cheese.