Beef Ragu Recipe

Prepare and season beef

Pat the beef cheeks dry with paper towels. Trim excess fat or silver skin if present. Season all over with 2 tsp salt and 1 tsp black pepper. Lightly dust each cheek with the 3 tbsp flour, shaking off excess.

Brown the cheeks

Heat 2 tbs olive oil in a heavy Dutch oven or wide ovenproof pot over medium-high heat until shimmering. Add cheeks (work in batches if needed) and brown thoroughly on all sides, about 4–5 minutes per side, until deeply caramelized. Transfer browned cheeks to a plate and set aside.

Sweat vegetables

Reduce heat to medium. Add remaining 1 tbs olive oil to the pot. Add finely diced onion, carrots and celery (mirepoix) and a pinch of salt. Cook, stirring occasionally, until softened and beginning to brown, about 8–10 minutes.

Add garlic and tomato paste

Add minced garlic and 2 tbs tomato paste. Cook, stirring constantly, for 1–2 minutes until the paste darkens slightly and the garlic is fragrant to remove raw flavors.

Deglaze with wine

Pour in 1 cup red wine to deglaze the pot, scraping up browned bits from the bottom with a wooden spoon. Bring to a simmer and reduce by about half, 4–6 minutes, to concentrate flavor and cook off alcohol.

Add stock and tomatoes

Return the browned beef cheeks to the pot. Add 3 cups beef stock and the 400 g crushed canned tomatoes. The liquid should come about three-quarters up the cheeks; add up to 1/2 cup extra stock or water if needed.

Add aromatics

Tuck in 2 bay leaves, 3 sprigs thyme and the optional rosemary. If using, add the anchovy fillet or 1 tsp anchovy paste now for depth. Taste the braising liquid (after a small simmer) and adjust salt and pepper as needed, remembering the meat will concentrate flavors while braising.

Braise

Bring the pot to a gentle simmer on the stovetop. Cover with a tight-fitting lid and transfer to a 150°C (300°F) oven, or keep on the stovetop at a very low simmer. Cook until the cheeks are fork-tender and falling apart, about 3 to 3 1/2 hours. Check once after 90 minutes and top up liquid if necessary.

Shred and reduce sauce

Carefully remove the cheeks to a cutting board. Using two forks, shred the meat into large pieces. Meanwhile, place the pot with braising liquid and vegetables over medium-high heat and simmer uncovered until the sauce reduces and thickens slightly, about 8–12 minutes. Skim fat if desired.

Finish the ragù

Return shredded beef to the reduced sauce and stir to combine. Swirl in 1 tbs butter for gloss and finish. Stir in chopped parsley and lemon zest if using. Adjust seasoning to taste.

Serve

Serve the beef ragù over fresh pasta, polenta, or mashed potatoes. Garnish with extra parsley and freshly ground black pepper.