beef cheek and bean ragù

Beef

Beef cheek and bean ragù

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

Perfect with pasta or crusty bread, this rich beef cheek and cannellini bean ragù can be cooked in the oven or simmer in the slow cooker. Top with spoonfuls of zesty gremolata.

Ingredients

250g dried cannellini beans, soaked overnight in cold water

1.25kg beef cheeks, cut into large pieces (about 4cm), any visible fat and sinew trimmed

5-6 tbsp olive oil

1 large onion, finely chopped

2 carrots, finely chopped

2 celery sticks, finely chopped

2 large garlic cloves, crushed

1 tbsp each chopped thyme and sage

1 bottle (750ml) red wine

750ml tomato passata

2 fresh bay leaves, bashed

Grated parmesan and pasta or crusty bread to serve (optional)

Finely grated zest 1 lemon

1 garlic clove, crushed

4 tbsp chopped flatleaf parsley

Directions

Sign-Up / Login to continue Reading

Quick and Easy Caesar Salad Pizza Recipe

Techniques

Air fryer fishcakes

Ingredients