Classic Beef Cheek Ragu

Instructions

1. 1

   Heat the olive oil in a large pot over medium-high heat.

2. 2

   Season the beef cheeks with salt and pepper, then sear them in the pot until browned on all sides. Remove and set aside.

3. 3

   In the same pot, add the diced onion, carrots, and celery. Cook until softened, about 5-7 minutes.

4. 4

   Add the minced garlic and cook for another minute.

5. 5

   Stir in the tomato paste and cook for 2 minutes.

6. 6

   Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 5 minutes.

7. 7

   Add the beef broth, crushed tomatoes, bay leaves, dried thyme, and dried rosemary. Stir to combine.

8. 8

   Return the beef cheeks to the pot, ensuring they are submerged in the liquid.

9. 9

   Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer for 3-4 hours, or until the beef cheeks are tender and easily shredded.

10. 10

    Remove the bay leaves and discard them.

11. 11

    Shred the beef cheeks with two forks and stir them back into the sauce.

12. 12

    Adjust seasoning with salt and pepper to taste.

13. 13

    Serve the ragu over pasta, polenta, or mashed potatoes, and enjoy!