Slow Cooked Beef Cheek Ragu with Pappardelle

beef cheek ragu


  • 2kg Quality Mark beef cheeks
  • 2 onions peeled and finely chopped
  • 8 garlic cloves peeled and crushed
  • 2 celery washed and finely chopped
  • 2 carrots peeled and finely chopped
  • 3 cups beef stock
  • 1 tsp chicken stock powder
  • 1 cup red wine
  • 1 tsp fresh oregano leaves or can also use dried oregano
  • 1 tsp fresh rosemary or can also use dried rosemary
  • 400g chopped tomatoes
  • 1/2 cup tomato paste
  • 1 tbsp sugar


Remove the beef cheeks and place them along with the other ingredients in a slow cooker.

Add water if needed to submerge all the meat.

Set the slow cooker on low for 8 hours.

When ready to serve, remove meat and separate with a fork. The meat should pull apart easily.

Add cooking liquid to the meat to reach the desired consistency.

To serve

  • 500g pappardelle, cooked according to packet instructions.
  • ½ cup parmesan cheese.
  • flat-leaf parsley to garnish.

Serve on freshly cooked pappardelle pasta and garnish with fresh parsley and parmesan.

beef lambReproduced from Beef and Lamb New Zealand with permission.