Name: Beef Cheek Ragù With Pappardelle & Rosemary Crumb
Total time: 3 h 30 min
Yield: 6
Ingredients: 850g beef cheeks, sinew removed, halved; ⅓ cup (80ml) extra virgin olive oil; 1 medium onion (150g), chopped; 1 medium carrot (120g), chopped; 1 celery stalk (150g), chopped; 3 cloves garlic, crushed; ½ cup (125ml) red wine; 2 tablespoons chopped rosemary; 2 x 400g cans diced tomatoes; 1 cup (250ml) beef stock; 100g wholemeal sourdough bread, torn coarsely; 500g pappardelle or spaghetti; shaved parmesan and rocket leaves, to serve

VMG Recipes