Ox cheek pappardelle

There’s only one thing better than a homemade ragu. Homemade ragu that’s on the table in under an hour. Made with our sous vide Ox Cheek, this pasta recipe is incredibly rich and indulgent – but we’ve done the hard part for you.

50 mins

4

Medium

• 2 x Field & Flower Ox Cheek in a Rich Red Wine & Beef Glace Jus
• 50g Field & Flower Dry Cured Smoked Streaky Bacon Lardons
• 1 tbsp olive oil
• Red onion, finely chopped
• Large carrot, peeled, finely chopped
• 2 x celery sticks, finely chopped
• 2 x cloves garlic, crushed
• 200ml red wine
• 200g passata or chopped tomatoes
• 2 x bay leaves
• 1 tsp Dijon mustard
• 300g pappardelle
• Basil leaves, to serve
• Grated parmesan, to serve

1. Heat the oil in a large heavy bottomed saucepan, add the bacon lardons and fry for 3 minutes. Add the chopped onion, carrot, celery and fry for another 4-5 minutes or until softened. Then, add the garlic and fry for another minute.

2. Pour in the wine and let it bubble for 3 minutes. Once bubbling, add the passata and some salt and pepper to season. Then, add the cheek and the juices in the sous vide bag to the pan and pop in the bay leaves. Bring to a simmer then turn the heat down as low as you can and cover with a lid. Leave the cheek to simmer very gently for 20 mins, stirring occasionally.

3. Once cooked, the cheek will be meltingly tender. Lift it out and set aside. Now turn the heat up under the sauce and let it bubble to reduce and thicken a little.

4. Shred the meat on a board or plate, mix it back into the thickened sauce and check the seasoning.

5. Boil the pasta in well-salted water according to the packet instructions. When it’s just about tender, drain the pasta and toss with the hot ragù so it is well coated.

6. Serve with a drizzle of extra virgin olive oil, torn basil leaves, lots of black pepper and lots of grated parmesan.