Made with leftover Slow Cooked Beef Cheeks in Red Wine, this pasta 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.
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: Pasta
Cuisine: Italian
Servings: 4
Calories: 479cal
Author: Nagi | RecipeTin Eats
Ingredients
350 g / 12 oz dried spaghetti
2cupsleftover beef from Slow Cooked Beef Cheeks in Red Wine, shredded
1cupSauce of Slow Cooked Beef Cheeks in Red Wine
1onion(brown, white or yellow), diced
2garlic cloves, minced
2tbspolive oil
2cupscrushed tomato(canned)
3tbsptomato paste
1/2cupwater
1 to 2tspsalt(adjust to taste)
Black pepper
To Serve
Freshly grated parmesan cheese
Parsley, finely chopped
Instructions
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 1/2 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.