Beef Cheek and Red Wine Ragu

READY IN: 2hrs 22mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Heat the oil in a Large Pressure Cooker.
  • Brown the beef and onions.
  • Brown the garlic.
  • Add the wine and let it reduce about 50%.
  • Add the thyme, tomatos, tomato paste and carrots.
  • Put the cooker on high setting and high heat on the stove top and bring to pressure.
  • Reduce heat to low and cook for at LEAST 90 minutes. (120 minutes is better though).
  • 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.).
  • Return the meat to the cooker and then reduce until sauce is thick.
  • Meanwhile, while reducing the sauce, get your pasta cooking.
  • When you are happy with the sauce and the pasta is ready, serve and enjoy!
  • If you are using a crockpot/slowcooker, leave on low heat for 14 hours.
Advertisement