Beef Cheek Ragu Pasta
Total Time
15 minutes
Prep Time
5 minutes
Cook Time
10 minutes
Rating
4.93 out of 5 stars
(13)
Ingredients
4 servings
- 350 g / 12 oz dried spaghetti
- 2 cups leftover beef from Slow Cooked Beef Cheeks in Red Wine (, shredded)
- 1 cup Sauce of Slow Cooked Beef Cheeks in Red Wine
- 1 onion (brown, white or yellow), diced)
- 2 garlic cloves (, minced)
- 2 tbsp olive oil
- 2 cups crushed tomato (canned)
- 3 tbsp tomato paste
- 1/2 cup water
- 1 to 2 tsp salt (adjust to taste)
- Black pepper
- Freshly grated parmesan cheese
- Parsley (, finely chopped)
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Preparation
Step 1
Bring a large pot of salted water to boil. Add pasta and cook for 6 minutes or until just before al dente (i.e. slightly undercooked, very firm to touch). The pasta will be cooked more in the pasta sauce.
Step 2
Meanwhile, heat olive oil in large pan over medium high heat. Add onion and garlic and sauté for 3 minutes.
Step 3
Add remaining ingredients. Bring to rapid simmer, stirring occasionally. Adjust seasoning with salt and pepper. If the sauce seems too thick, add a splash of the pasta cooking water.
Step 4
Use tongs and transfer the pasta straight from the pot of boiling water into the pan with the ragu sauce. Add 1/2 cup of pasta cooking water and gently toss the pasta in the sauce for 1 to 2 minutes. The pasta is ready when the spaghetti is al dente (cooked but slightly firm to touch) and the sauce has thickened and is tossed through the pasta.
Step 5
Serve immediately, sprinkled with freshly grated parmesan cheese and parsley if desired.
Step 6
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