Beef Cheek Ragu with Pappardelle

4 – 5

“Pappa” meaning to devour. A rich decadent ragu full of flavour and served with silky soft fresh Pasta Vera Pappardelle.


  • Pasta Vera Pappardelle 500g
  • 2 large beef cheeks
  • Salt and pepper
  • Olive oil
  • 1 onion, roughly chopped
  • 1 stalk of celery, roughly chopped
  • 1 carrot, roughly chopped
  • 4 garlic cloves, chopped
  • 4 bay leaves
  • 3-4 stalks of fresh thyme leaves
  • 500ml red wine (any cheapish full bodied like Shiraz or Cabernet Sauvignon)
  • 1 x 400g tin tomatoes or 3 tablespoons tomato paste
  • 500ml beef stock


Options for cooking Beef Cheeks:

Oven 160°c 3hrs

Slow cooker 6-8hrs

Pressure cooker 90 mins

  1. Heat 2 tablespoons of olive oil in a large, heavy-based pot over high heat. Season the beef cheeks generously with salt and pepper.
  2. Sear the beef cheeks in the hot oil until deeply browned on all sides. Once browned, remove the beef cheeks from the pot and set them aside.
  3. Reduce the heat to medium-high and add the remaining 1 tablespoon of olive oil to the pot. Add the minced garlic and diced onion, cooking until the onion becomes translucent, about 3 minutes.
  4. Add the chopped celery and carrot to the pot, frying and browning them for about 5 minutes.
  5. Pour in the red wine, allowing it to simmer for a few minutes to reduce slightly. Then, add the beef stock, herbs, tomatoes (and tomato paste if using), along with salt and pepper to taste.
  6. Return the beef cheeks to the pot, making sure they are submerged in the liquid. Cook the beef cheeks using your preferred method until they are tender and easily fall apart. Once cooked, remove them from the liquid and set them aside.
  7. Remove the bay leaves and thyme twigs from the sauce. Using a stick blender or similar tool, blend the sauce until smooth. Simmer the sauce until it reduces and thickens to your desired consistency, checking and adjusting the seasoning as needed.
  8. Shred the cooked beef cheeks slightly and return them to the pot, heating through while you cook the pasta (see packet instructions).
  9. Combine the ragu with the cooked pasta, and serve with freshly grated Parmesan cheese and chopped parsley on top. Enjoy your hearty and flavourful dish!

Other Favourites