Name: Beef cheek ragu pasta
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Ingredients: 15g dried porcini mushrooms; 1 cup boiling water; 2 Tbsp extra virgin olive oil; 4 beef cheeks (approx. 1.6kg); 1 brown onion, roughly chopped; 1 large carrot, roughly chopped; 2 stalks celery, roughly chopped; 4 cloves garlic, crushed; 2 Tbsp tomato paste; ½ cup red wine; 2 x 400g can diced tomatoes; ¾ cup beef stock; 2 bay leaves; 4 sprigs thyme, plus extra, to serve; Sea-salt flakes and freshly ground black pepper, to season; 375g fresh lasagne sheets, torn into thirds; RICOTTA SAUCE; 500g firm ricotta; ¼ cup thickened cream; ½ cup finely grated parmesan; 1 Tbsp thyme leaves; ½ cup grated tasty cheese

Not sure what to do with beef cheek? Make this slow-cooked beef cheek ragu which uses lasagne sheets as pappardelle. You’ll thank us later.

Ingredients

15g dried porcini mushrooms

1 cup boiling water

2 Tbsp extra virgin olive oil

4 beef cheeks (approx. 1.6kg)

1 brown onion, roughly chopped

1 large carrot, roughly chopped

2 stalks celery, roughly chopped

4 cloves garlic, crushed

2 Tbsp tomato paste

½ cup red wine

2 x 400g can diced tomatoes

¾ cup beef stock

2 bay leaves

4 sprigs thyme, plus extra, to serve

Sea-salt flakes and freshly ground black pepper, to season

375g fresh lasagne sheets, torn into thirds

RICOTTA SAUCE

500g firm ricotta

¼ cup thickened cream

½ cup finely grated parmesan

1 Tbsp thyme leaves

½ cup grated tasty cheese

Method

Put mushrooms in a bowl. Pour over boiling water. Stand for 10 minutes. Strain, reserving liquid, then roughly chop.

In a large frying pan, heat half of the oil on high. Cook beef for 5 minutes, turning, until browned. Transfer to a bowl.

Heat remaining oil in same pan on medium heat. Cook onion, carrot, celery and garlic for 5 minutes until softened. Add paste. Cook for 1 minute. Add wine, stir to combine. Stir in reserved liquid, mushrooms, tomatoes, stock, bay leaves and thyme; return beef to pan. Season. Transfer mixture to a 5.5 litre pressure cooker. Set on high, cook for 45 minutes. Release pressure using quick release method. Remove bay leaves and thyme.

Meanwhile, to make Ricotta sauce, combine ricotta, cream, parmesan and thyme in a bowl. Season. Refrigerate until needed.

Shred beef. Add lasagne to ragu, stir. Cover with lid, stand for 5 minutes to cook through. Remove lid. Transfer ragu to a wide, 12-cup ovenproof dish. Spoon over ricotta sauce, sprinkle with tasty cheese. Place under hot grill for 5 minutes until cheese has melted. Top with thyme. Serve.

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