Beef Cheek and Red Wine Ragu |
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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 6 |
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My partner's amazing ragu recipe that we made for dinner tonight. Used squid ink linguinie for colour contrast. Ingredients:
2 beef cheeks |
1 onion, diced |
4 purple carrots, diced |
2 garlic cloves, crushed |
1 5/8 kg diced italian tomatoes |
5 g fresh thyme |
0.5 (700 ml) bottle red wine (makes a nice rich sauce) |
1 tablespoon tomato paste |
1 teaspoon olive oil |
500 g pasta |
Directions:
1. Heat the oil in a Large Pressure Cooker.
2. Brown the beef and onions.
3. Brown the garlic.
4. Add the wine and let it reduce about 50%.
5. Add the thyme, tomatos, tomato paste and carrots.
6. Put the cooker on high setting and high heat on the stove top and bring to pressure.
7. Reduce heat to low and cook for at LEAST 90 minutes. (120 minutes is better though).
8. Remove the meat from the cooker and place in a bowl, shred the meat with two forks, (this step may not be nessessary if you cook for longer.).
9. Return the meat to the cooker and then reduce until sauce is thick.
10. Meanwhile, while reducing the sauce, get your pasta cooking.
11. When you are happy with the sauce and the pasta is ready, serve and enjoy!
12. If you are using a crockpot/slowcooker, leave on low heat for 14 hours.
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