Beef Cheek Campanelle Recipe

Prepare the Beef Cheeks

Preheat the oven to 300°F (150°C). Season the beef cheeks with salt and black pepper. In a large oven-safe pot, heat olive oil over medium-high heat. Sear the beef cheeks on both sides until browned, about 3-4 minutes per side.

Roast the Beef Cheeks

Add fresh thyme and enough water or broth to cover the beef cheeks halfway. Cover the pot and place it in the preheated oven. Cook for 3-4 hours until the beef is tender and easily shredded.

Cook the Pasta

In a large pot, bring salted water to a boil. Add the campanelle pasta and cook according to package instructions until al dente. Drain and set aside.

Prepare the Butternut Squash and Mushrooms

While the beef is cooking, peel and dice the butternut squash into small cubes. In a skillet, heat a little olive oil over medium heat and add the butternut squash. Sauté until tender and caramelized, about 10-15 minutes. Add the seasonal mushrooms and cook for an additional 5-7 minutes, until the mushrooms are tender.

Combine Ingredients

Once the beef is done, shred it into bite-sized pieces. In a large mixing bowl, combine the cooked pasta, shredded beef, roasted butternut squash, mushrooms, and double cream. Mix gently to combine all ingredients evenly.

Serve

Plate the pasta mixture and garnish with pickled blueberries and grated Grana Padano cheese. Enjoy your Beef Cheek Campanelle!