Made with leftover Slow Cooked Beef Cheeks in Red Wine, this pasta is part of a series where leftovers are transformed into 2 sensational meals. Using leftover beef cheeks, this luscious pasta is on the table in 15 minutes.
Of the vast variety pastas in this big wide world, ragu is by far my favourite. Ragu is a meat based pasta sauce that is slow cooked so the meat is meltingly tender and the sauce is rich with a depth of flavour you can only get from cooking something long and slow. Something most people don’t have time to do midweek.
But you can get your ragu fix midweek in just 15 minutes simply by using leftover Slow Cooked Beef Cheeks in Red Wine. The beef cheeks are so tender that they practically fall apart at a touch, so it takes seconds to shred. The pasta sauce is made using the sauce of the Slow Cooked Beef Cheeks in Red Wine, loosened up with some crushed tomatoes, then gentled tossed to coat spaghetti in this rich ragu sauce.
You will be surprised how far beef cheeks will stretch for this ragu. You only need about 250g – 300g/8 oz – 10oz of cooked beef cheek (about 1 1/2 cups of shredded meat) to make enough ragu to serve 4 people (generous servings). This is because this pasta is not supposed to be drowning in sauce. The pasta sauce is quite rich, so you only want it to coat the pasta, not pour over an excessive amount.So a little beef cheek goes a long way.
This is the third and last part of the Slow Cooked Beef Cheeks “One Recipe, Three Ways” series. Here’s a round up of the 3 recipes:
2. Beef Cheek, Mushroom and Vegetable Pie – using leftover beef cheeks and sauce, this is ready to pop in the oven in 15 minutes.
3. Beef Cheek Ragu Pasta (this recipe) – made with shredded leftover beef cheeks and sauce. A rich, decadent pasta on the table in 15 minutes.
Stay tuned for a new series coming up soon!
- 350g / 12oz dried spaghetti
- 2 cups leftover beef from Slow Cooked Beef Cheeks in Red Wine, shredded
- 1 cup Sauce of Slow Cooked Beef Cheeks in Red Wine
- 1 onion (brown, white or yellow), diced
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 2 cups crushed tomato (canned)
- 3 tbsp tomato paste
- ½ cup water
- 1 to 2 tsp salt (adjust to taste)
- Black pepper
- Freshly grated parmesan cheese
- Parsley, finely chopped
- Bring a large pot of salted water to boil. Add pasta and cook for 6 minutes or until just before al dente (i.e. slightly undercooked, very firm to touch). The pasta will be cooked more in the pasta sauce.
- Meanwhile, heat olive oil in large pan over medium high heat. Add onion and garlic and sauté for 3 minutes.
- Add remaining ingredients. Bring to rapid simmer, stirring occasionally. Adjust seasoning with salt and pepper. If the sauce seems too thick, add a splash of the pasta cooking water.
- Use tongs and transfer the pasta straight from the pot of boiling water into the pan with the ragu sauce. Add ½ cup of pasta cooking water and gently toss the pasta in the sauce for 1 to 2 minutes. The pasta is ready when the spaghetti is al dente (cooked but slightly firm to touch) and the sauce has thickened and is tossed through the pasta.
- Serve immediately, sprinkled with freshly grated parmesan cheese and parsley if desired.