Beef Cheek Ragu Pasta

Method5 steps · about 15 min

1. 1

   Step 1: Bring a large pot of water to the boil and salt it. Add the dried spaghetti (350 g) and cook for about 6 minutes, until just short of al dente and still very firm. Keep the pasta and its cooking water in the pot for the sauce stages.

   Cook pasta until just short of al dente · 6 minUses Water, enough for a large pot of pasta · Salt for the pasta water, to taste · 350 g dried spaghetti

2. 2

   Step 2: Meanwhile, heat the olive oil (2 tbsp) in a large pan over medium-high heat. Add the diced onion (1) and minced garlic (2) and sauté for 3 minutes, stirring.

   Sauté onion and garlic · 3 minUses 2 tbsp olive oil · 1 onion, diced · 2 garlic cloves, minced

3. 3

   Step 3: Add the ready cooked shredded beef, its braising sauce, crushed tomatoes (2 cups), tomato paste (3 tbsp) and ½ cup plain water to the pan. Bring to a rapid simmer, stirring occasionally. Season with salt from the 1–2 tsp allowance and black pepper to taste. If the sauce seems too thick, add a splash of the pasta cooking water.

   Uses Sautéed onion and garlic · 2 cups ready cooked shredded beef cheeks from red-wine braising leftovers · 1 cup ready red-wine beef braising sauce from the same cooked beef · 2 cups canned crushed tomatoes · 3 tbsp tomato paste · ½ cup plain water for the ragu · 1–2 tsp salt for the ragu, adjusted to taste · Black pepper, to taste

4. 4

   Step 4: Use tongs to transfer the slightly undercooked spaghetti directly from the pot into the ragu. Measure ½ cup of the pasta cooking water into the pan. Gently toss the pasta through the sauce over the heat for 1–2 minutes, until the spaghetti is al dente, the sauce has thickened and it coats the pasta.

   Uses Simmering beef ragu · All the spaghetti from the pot · ½ cup pasta cooking water

5. 5

   Step 5: Serve immediately in four portions, with freshly grated Parmesan and finely chopped parsley if desired.

   Uses Finished beef cheek ragu spaghetti · Freshly grated Parmesan cheese, optional, to serve · Finely chopped parsley, optional, to serve