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Ingredients
The Ragu
  • 2 Ox Cheeks
  • 100 g Smoked Pancetta diced
  • 2 White onions finely diced
  • 2 Carrots finely diced
  • 2 Celery stick finely diced
  • 1 Leek finely diced
  • 2 bay leaves
  • 2 stalks of fresh rosemary
  • 3 stalks of fresh thyme
  • 4 garlic cloves sliced
  • 1 tsp Black Garlic Paste
  • ½ Bottle of good quality red wine
  • 1 tbsp worcester sauce
  • 1 tbsp tomato puree
  • 100 ml whole milk
  • salt and pepper
  • 1 tin of peeled plum tomatoes
Pasta
  • 300 g double zero flour
  • 4 eggs
  • pinch of salt
To serve
  • parmesan cheese
Ox Cheek Ragu with Parpadelle Pasta Ox Cheek Ragu with Parpadelle Pasta
Ox Cheek Ragu with Parpadelle Pasta
with smoked pancetta

Low and Slow Ragu with deep rich flavour

Prep 1 hour
Total 5 hours
  • Start with a large pan and add a splash of oil and the pancetta, fry until golden then remove from the pan
  • Add the ox cheeks and brown all over then remove from the pan
  • Add the vegetables , garlic and herbs fry until softened then return the pancetta and ox cheek to the pan
  • at this point add the remaining ragu ingredients and a mug of water, you now transfer this to a pressure cooker for two hours or cover with a lid and simmer on a low heat for a minimum of 4 hours checking regularly so that it doesn't dry out. the other option is cover and braise in an oven at 140c for a minium of 4 hours.
  • When done the ox cheeks with fall apart and shred into a luxurious ragu sauce
  • To make the pasta mix the ingredients into a dough before resting for 30 mins before rolling through a pasta machine until very thin. cut into large ribbon shapes and cook for 30 seconds in heavily salted boiling water.
  • To serve mix sauce into the pasta and top with grated parmesan cheese
Ox Cheek Ragu with Parpadelle Pasta
with smoked pancetta

Low and Slow Ragu with deep rich flavour

favorite
print
rate
Prep 1 hour
Total 5 hours
Serves
US | Metric
Ingredients
The Ragu
  • 2 Ox Cheeks
  • 100 g Smoked Pancetta diced
  • 2 White onions finely diced
  • 2 Carrots finely diced
  • 2 Celery stick finely diced
  • 1 Leek finely diced
  • 2 bay leaves
  • 2 stalks of fresh rosemary
  • 3 stalks of fresh thyme
  • 4 garlic cloves sliced
  • 1 tsp Black Garlic Paste
  • ½ Bottle of good quality red wine
  • 1 tbsp worcester sauce
  • 1 tbsp tomato puree
  • 100 ml whole milk
  • salt and pepper
  • 1 tin of peeled plum tomatoes
Pasta
  • 300 g double zero flour
  • 4 eggs
  • pinch of salt
To serve
  • parmesan cheese

  • Start with a large pan and add a splash of oil and the pancetta, fry until golden then remove from the pan
  • Add the ox cheeks and brown all over then remove from the pan
  • Add the vegetables , garlic and herbs fry until softened then return the pancetta and ox cheek to the pan
  • at this point add the remaining ragu ingredients and a mug of water, you now transfer this to a pressure cooker for two hours or cover with a lid and simmer on a low heat for a minimum of 4 hours checking regularly so that it doesn't dry out. the other option is cover and braise in an oven at 140c for a minium of 4 hours.
  • When done the ox cheeks with fall apart and shred into a luxurious ragu sauce
  • To make the pasta mix the ingredients into a dough before resting for 30 mins before rolling through a pasta machine until very thin. cut into large ribbon shapes and cook for 30 seconds in heavily salted boiling water.
  • To serve mix sauce into the pasta and top with grated parmesan cheese