One Pot Beef Cheek Ragu. This yummy one-pot beef cheek ragu is a family hit! Tender beef melts in your mouth with smoky bacon, sweet carrots, and rich tomato sauce. Slow-cooked for big flavor, just add pasta at the end. Top with cheese and herbs—easy dinner that kids love, perfect with crunchy bread.
Serve with grated Parmesan, fresh herbs and crusty bread to scoop up that soft meat and to mop up the delicious sauce.
Prep Time: 15 minutes
Cook Time: 6 hours 45 minutes
Total Time: 7 hours
Ingredients
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1.2 kg beef cheek
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200 g smoked streaky bacon
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700 g jar passata
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500 ml water
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3 Oxo beef stock cubes
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2 x 140 g punnet tomato paste
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4-6 medium flat mushrooms
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1 punnet cherry tomatoes
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2 carrots, cut small
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2 large celery stalks, cut small
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2 large onions, sliced thin
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6 garlic cloves
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2 tsp Italian herbs
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1/2 tsp cinnamon
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2 Tbsp balsamic vinegar
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1 Tbsp brown sugar
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500 g packet of your favorite pasta (or 400 g for more sauce)
One Pot Beef Cheek Ragu: Directions
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Heat a little olive oil in a small pan or slow cooker. Add onions, bacon, and garlic. Cook till soft.
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Stir in balsamic vinegar and brown sugar. Cook till it gets thick. Move to slow cooker if using a pan.
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Add all other ingredients except pasta.
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Cook on low for 6 hours.
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Take out beef cheeks and pull apart into shreds.
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Put shredded beef back in slow cooker.
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Switch to high. Add pasta and cook about 45 minutes, till pasta is soft.
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Serve with Parmesan, chopped fresh herbs if you like, and crusty bread.