Submitted by Kirsty Crack
One Pot Beef Cheek Ragu
Serve with grated Parmesan, fresh herbs and crusty bread to scoop up that soft meat and to mop up the delicious sauce.
Ingredients
- 1.2kg beef cheek
- 200gm smoked streaky bacon
- 700gm jar passata
- 500ml water
- 3 oxo beef stock cubes
- 2 x 140gm punnet of tomato paste
- 4-6 medium flat mushrooms
- 1 punnet cherry tomatoes
- 2 carrots finely diced
- 2 large celery stalks finely diced
- 2 large onions sliced
- 6 garlic cloves
- 2 tsp Italian Herbs
- 1/2 tsp cinnamon
- 2 Tbs balsamic vinegar
- 1 tbs brown sugar
- 500gm packet of your favourite pasta or 400gm of pasta if you want it less thick and saucier
Instructions
- In a small frying pan, saucepan or a searing slow cooker, add a bit of olive oil, add onions, bacon and garlic. Cook until softened. Add balsamic vinegar and brown sugar. Cook until the vinegar has thickened. Add to slow cooker if done in a frying pan.
- Add the remaining ingredients, except the pasta.
- Cook on low for 6 hours.
- Remove beef cheeks and shred.
- Return to the slow cooker.
- Turn the slow cooker to high, add the pasta and cook approx 45 mins or until the pasta is cooked.
- Serve with Parmesan, chopped fresh herbs if you wish and crusty bread.
Notes
- This meal is a super easy one pot wonder. It’s so full of flavour and the beef cheeks melt in the mouth. My families favourite.
- Serve with grated Parmesan, fresh herbs and crusty bread to scoop up that soft meat and to mop up the delicious sauce.
Tried this recipe?Scroll Down To Share What You Think
Absolutely beautiful recipe. Easy to prepare and then walk away. Makes so much there are lots of left overs and I did cut the recipe down. I highly recommend this recipe to everyone. Fantastic for families and those with hungry teenagers. I will definitely be making this again many time. Thank you so much for a go to recipe.
What other cut of beef could you use instead of beef cheeks?
I make my Ragu with other cuts of beef steak like casserole or rump or oyster etc
Amazing with brisket. I cook on low overnight, remove brisket in the morning, shred and stir through the sauce.
I cook the pasta separately as I find it goes a bit gluggy in the sauce. Serve with garlic bread and salad. Perfect for big family dinners – a ‘step up’ from spag bol but just as easy and yummy!
Great suggestions Deb!
Whole household inhaled it. Not too rich, plenty of meat vs sauce/pasta ratio. Couldn’t find beef cheek so used slow cooker chuck steak (one 1.2kg piece). Will certainly make again.
So pleased you enjoyed it Cindy – haha great description just how much 🙂
Thanks for leaving your feedback for others too xx
How many servings from this recipe please? It shows 0 servings in the recipe.
While this isn’t my recipe, based on ingredients, I’d expect to feed around 4-6 no problems (depending on preferred serving size)
I already had diced beef & I halved the recipe. Didn’t add water because I planned to cook the pasta separately. I added green peppercorns. This meal was easy and had a beautiful flavour. Will definitely make it again.
Such a great idea to do it with the diced beef also for those (like me) who aren’t a fan of beef cheeks 🙂
This is incredible. Perfect winter recipe. Full of flavour & the beef cheeks just melt in your mouth. This is on of those “magic pot” recipes that seems to feed an army & still have leftovers.
My kids have requested this as a regular meal.
That’s amazing feedback!! Thanks Rebecca 🙂 🙂