Braised Beef Cheek Ragu

Succulent beef cheeks slowly braised in a rich tomato and red wine sauce, infused with aromatic vegetables and herbs, then tossed with gluten-free pasta.

• Prep: 20 min
• Cook: 2 hr 30 min
• Total: 2 hr 50 min
• Servings: 5
• Cuisine: Italian
• Difficulty: Medium
• Cost: $3.14/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

• one-pot
• roast
• slow cooker
• comfort food
• rich

Ingredients

• 2 pound beef cheek (cut into 2-inch pieces)
• 1 tablespoon olive oil
• 1 yellow onion (large, diced)
• 2 carrots (peeled and diced)
• 2 celery stalks (diced)
• 4 clove garlic (minced)
• 2 tablespoon tomato paste
• 1 cup dry red wine
• 2 cup beef broth
• 28 ounce crushed tomatoes
• 1 tablespoon dried oregano
• 1 bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 pound gluten-free penne pasta
• 2 tablespoon fresh parsley (chopped)

Instructions

1. Pat the beef cheeks dry with paper towels and season generously with salt and black pepper.
2. Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the beef cheeks in batches until deeply browned on all sides, about 3-4 minutes per side. Remove beef and set aside.
3. Add the diced yellow onion, carrots, and celery to the same pot. Sauté for 5-7 minutes until softened, scraping up any browned bits from the bottom of the pot. Stir in the minced garlic and tomato paste; cook for 1 minute more.
4. Pour in the dry red wine, scraping the bottom of the pot to deglaze. Let it simmer for 2-3 minutes, until slightly reduced.
5. Return the seared beef cheeks to the pot. Add the gluten-free beef broth, crushed tomatoes, dried oregano, and bay leaf. Bring to a simmer.
6. Cover the pot and transfer it to a preheated oven at 300°F (150°C). Braise for 2 1/2 to 3 hours, or until the beef is fork-tender. Alternatively, simmer on the stovetop over low heat for the same duration.
7. Once beef is tender, remove from oven or stovetop. Shred the beef directly in the pot using two forks and discard the bay leaf. Stir the shredded beef back into the ragu.
8. Cook the gluten-free penne pasta according to package directions. Drain well.
9. Serve the ragu over the cooked pasta, garnished with fresh parsley, if desired.

Notes

Ragu tastes even better the next day, making it perfect for meal prepping. Store in an airtight container for up to 3 days.

Nutrition (per serving)

• Calories: 620
• Protein: 45 g
• Carbohydrates: 55 g
• Fat: 25 g
• Fiber: 8 g
• Sodium: 750 mg
• Saturated Fat: 9 g
• Sugar: 9 g
• Cholesterol: 120 mg