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Braised Beef Cheek Pasta Recipe

Braised Beef Cheek Pasta recipe


This is a yummy pasta dish with tender beef cheek meat. We cook beef cheeks with veggies, wine, and tomatoes until it's super soft. Then we mix it with pasta and cheese. It's a warm, cozy meal for dinner.


1 kg Beef Cheeks
1 Large Onion
2 Medium Carrots
2 Stalks of Celery
4 Cloves of Garlic
1 Sprig of Rosemary
1 Sprig of Thyme
250 ml Red Wine
400 g Canned Chopped Tomatoes
2 Tablespoons Tomato Paste
500 g Pappardelle Pasta
Handful of Fresh Parsley
Salt and Pepper to taste
3 Tablespoons Olive Oil
Grated Pecorino Cheese for garnish


Preheat your oven to 150°C/300°F.
Trim any excess fat from the beef cheeks and season them with salt and pepper.
Chop the onion, carrots, celery, and garlic finely.
Heat the olive oil in a large oven-proof pot over medium-high heat. Brown the beef cheeks on all sides, then remove and set aside.
In the same pot, add the onion, carrots, celery, and garlic. Cook for about 5 minutes until softened.
Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.
Stir in the chopped tomatoes and tomato paste. Add the rosemary and thyme sprigs.
Return the beef cheeks to the pot and bring to a simmer.
Cover the pot with a lid and place it in the oven. Braise for about 3 hours, or until the beef cheeks are very tender.
Remove the pot from the oven. Take out the beef cheeks and shred the meat using two forks.
Discard the rosemary and thyme sprigs. Return the shredded beef to the pot and stir into the sauce. Season with salt and pepper to taste.
Cook the pappardelle in a large pot of salted boiling water according to the package instructions until al dente.
Drain the pasta and mix it with the beef cheek sauce.
Serve the pasta in bowls, garnished with grated pecorino cheese and chopped fresh parsley.

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