Rigatoni with pulled beef cheeks

Name: Rigatoni with pulled beef cheeks
Prep time: 45 min
Cook time: 2 h 30 min
Total time: 3 h 15 min
Cuisine: European, Italian, Mediterranean
Ingredients: 500 g of Rigatoni; 800 g of beef cheeks; 2 large onions; 5 carrots; 3 celery stalks; 1 sprig of rosemary and sage; 1 bay leaf; 4 cloves; 20 g of guanciale or pancetta; 100 ml of dry white wine; 1 small bunch of chives; 500 ml of veal stock (or any other stock or even water); 60 ml cooking oil; 80 g of unsalted butter; Flour to dust; Salt and pepper to taste

11 steps

Prep:45minCook:2h 30min

The rustic texture of short-dried pasta captures perfectly a rich and comforting sauce like this very meaty pulled beef ragù. A next-level winter warmer that you want to put on your ‘to try soon’ recipe list!

Updated at: Wed, 22 Nov 2023 16:17:33 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1054.5 kcal (53%)

Total Fat40.9 g (58%)

Carbs117.1 g (45%)

Sugars10.5 g (12%)

Protein50.3 g (101%)

Sodium518.9 mg (26%)

Fiber8.9 g (32%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

500gRigatoni

800gbeef cheeks

1 sprigrosemary

20gguanciale

100mldry white wine

1 bunchchives

small

500mlveal stock

or any other stock or even water

60mlcooking oil

80gunsalted butter

Instructions

Step 1

Start by braising the meat well ahead. This can actually be done the day before.

Step 2

Trim the beef cheeks from the excess connective tissue and fat (not all of it) and season with abundant salt and pepper. Dust with flour and let it rest 10 minutes.

Step 3

Chop the veg in big pieaces but remember to keep some for the sauce-making.

Step 4

Heat a large pan with cooking oil and sear the cheeks on medium heat on both sides. This will approximaly take 6 minutes or until golden on both sides. Make sure the pan is well oiled as you don’t want to burn the flour on the meat.

Step 5

When ready, remove the cheeks and in the same pan toss straight after the chopped vegs along with a knob of butter. Season to taste, add the cloves and roast until golden.

Step 6

Now put the meat back into the pan, deglaze with white wine, add a bouquet made with the herbs and pour in the warmed up stock. Cover with the lid and let it simmer on very low heat for a couple of hours, or until the meat is super soft and falling apart. Is it very important to keep the simmer to a constant minimum and turning the meat every now and then to check the cooking liquid has never fully evapourated. It is the low heat that will break down the connective tissue of this usually tough meat cut until very soft.

Step 7

When ready, remove the cheeks from the pan and pull the meat apart while still warm. Pass the cooking liquid throught a fine sieve.

Step 8

In a clean pan brown the guanciale and add the vegetables left finely chopped. Season lightly and add a knob of butter. Cook for a few minutes and deglaze with a splash of dry white wine. Let the alcohol evaporate and pour in the cheeks’ cooking liquid. Add the pulled beef and let the liquid reduce into a sauce.

Step 9

Drop the Rigatoni in salted boiling water and cook for 10/12 minutes. Drain al dente and toss straight into the sauce along with a ladle of pasta water.

Step 10

Add knob of butter and grated cheese and stir and toss on low heat. Make sure every rigatone is well coated with the rich sauce. Season to taste and add the chopped chives.

Step 11

Plate the pasta in shallow bowls with a lot of meat ragù and top with extra cheese before you enjoy it.