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    You are in: Home / Recipes / Beef Cheek and Red Wine Ragu Recipe
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    Beef Cheek and Red Wine Ragu

    Beef Cheek and Red Wine Ragu. Photo by Satyne

    1/2 Photos of Beef Cheek and Red Wine Ragu

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 22 mins

    10 mins

    2 hrs 12 mins

    Satyne's Note:

    My partner's amazing ragu recipe that we made for dinner tonight. Used squid ink linguinie for colour contrast.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat the oil in a Large Pressure Cooker.
    2. 2
      Brown the beef and onions.
    3. 3
      Brown the garlic.
    4. 4
      Add the wine and let it reduce about 50%.
    5. 5
      Add the thyme, tomatos, tomato paste and carrots.
    6. 6
      Put the cooker on high setting and high heat on the stove top and bring to pressure.
    7. 7
      Reduce heat to low and cook for at LEAST 90 minutes. (120 minutes is better though).
    8. 8
      Remove the meat from the cooker and place in a bowl, shred the meat with two forks, (this step may not be nessessary if you cook for longer.).
    9. 9
      Return the meat to the cooker and then reduce until sauce is thick.
    10. 10
      Meanwhile, while reducing the sauce, get your pasta cooking.
    11. 11
      When you are happy with the sauce and the pasta is ready, serve and enjoy!
    12. 12
      If you are using a crockpot/slowcooker, leave on low heat for 14 hours.

    Ratings & Reviews:

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    Nutritional Facts for Beef Cheek and Red Wine Ragu

    Serving Size: 1 (475 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 662.5
     
    Calories from Fat 36
    50%
    Total Fat 4.0 g
    6%
    Saturated Fat 0.6 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 106.5 mg
    4%
    Total Carbohydrate 121.3 g
    40%
    Dietary Fiber 11.4 g
    45%
    Sugars 19.1 g
    76%
    Protein 21.1 g
    42%

    The following items or measurements are not included:

    beef cheeks

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