Beef Cheek Ragu with Pappardelle . Serves 6-8 . Beef cheeks are an underappreciated cut not generally available in supermarkets. Braising transforms the tough muscle into tender, succulent morsels.

BEEF CHEEK RAGU WITH PAPPARDELLE. Yield: 6-8 servings. 1 ounce pancetta or 2 slices smoked bacon ; 2 trimmed beef cheeks, about 2 to 2 1/2 pounds total ; Kosher salt and freshly ground pepper to taste ...

This simple ravioli recipe uses tender braised beef cheek (or ox cheek) as a filling. You can increase the quantities of the beef and have it for a separate meal, or use it as a ragu for pappardelle.

That's what inspired our Beef Ragu with Linguine Pasta recipe. Only instead. When I was growing up, my Italian grandmother was famous for her Bolognese sauce or ragù Bolognese in Italy.

Four brilliant (and cheap) beef recipes, from Thai steak and rich ragu to ox cheek hotpot You can make a feast with cheaper cuts of meat – seek out flank, hanger or flat iron for delicious results ...

Ingredients. 2 tbsp olive oil; Sea salt and black pepper; 800g braising steak (beef shin or cheek is especially delicious), cut into large pieces; 1 tbsp plain flour ...

Twenty years ago or so, the late chef Antonio Carluccio invited me for dinner at his house. After a few whiskies (his favourite drink), he appeared from the kitchen with a saucepan of polenta and ...

Twenty years ago or so, the late chef Antonio Carluccio invited me for dinner at his house. After a few whiskies (his favourite drink), he appeared from the kitchen with a saucepan of polenta and ...

1 1/2-2 pounds wild boar meat or beef or pork, cubed (any cut that requires a long braise) 1 tablespoon tomato paste. 2 teaspoons anchovy paste. 1 garlic clove, chopped ...