Beef Cheek Tagliatelle Recipe

Ingredients:

• 600g beef cheeks, trimmed & cut into bite-sized pieces
• 1 onion, diced
• 2 garlic cloves, minced
• 2 carrots, peeled & sliced
• 2 celery sticks, sliced
• 1 bay leaf
• 1 sprig thyme
• 1 can tomatoes, chopped
• 500g tagliatelle pasta
• 1/2 cup parmesan cheese, grated
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large heavy-bottomed pot over medium-high heat.
2. Add onions and garlic and sauté until onions become translucent, about 2-3 minutes.
3. Add beef cheeks and cook until browned on all sides, about 5-7 minutes.
4. Stir in carrots, celery, bay leaf, thyme, salt, and pepper and sauté for another 2-3 minutes.
5. Add chopped tomatoes and stir well to combine.
6. Reduce heat to low and let simmer for 2-3 hours, until the beef cheeks are tender and falling apart.
7. While the beef is simmering, cook tagliatelle pasta in a large pot of salted water until al dente. About 8-10 minutes.
8. Drain pasta and toss with beef cheek ragù.
9. Sprinkle grated parmesan cheese over the top and serve.

Serving Suggestions:

Serve beef cheek tagliatelle with a fresh green salad and a glass of red wine for a complete meal. Enjoy!