Slow-Cooked Beef Cheek Ragu with Pappardelle

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-29 · Updated 2026-05-29

Tender braised beef cheeks simmered in a rich tomato and red wine sauce, served over wide pappardelle noodles for a hearty Australian-inspired meal. This australian-inspired beef ready in about 210 minutes pairs beef cheeks, olive oil, large, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs beef cheeks
• 3 tbsp olive oil
• 1 large, diced yellow onion
• 2 medium, diced carrots
• 2, diced celery stalks
• 4 minced garlic cloves
• 2 tbsp tomato paste
• 28 oz canned crushed tomatoes
• 1 cup dry red wine
• 2 cups beef broth
• 3 fresh thyme sprigs
• 2 bay leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 12 oz pappardelle pasta
• 2 tbsp chopped fresh parsley
• 1/2 cup grated Parmesan cheese

Instructions

1. Step 1: Preheat a large heavy-bottomed pot over medium-high heat and add 3 tbsp olive oil. Pat dry 2 lbs beef cheeks and sear them for 4-5 minutes per side until deeply browned. Remove and set aside.
2. Step 2: Reduce heat to medium, add 1 large diced yellow onion, 2 diced carrots, and 2 diced celery stalks to the pot. Sauté for 6-7 minutes until vegetables soften and the onion is translucent.
3. Step 3: Stir in 4 minced garlic cloves and 2 tbsp tomato paste; cook for 2 minutes until fragrant and the paste darkens slightly.
4. Step 4: Pour in 1 cup dry red wine, scraping up browned bits from the pot. Let wine reduce by half, about 5 minutes.
5. Step 5: Add 28 oz canned crushed tomatoes, 2 cups beef broth, 3 sprigs fresh thyme, 2 bay leaves, 1 tsp salt, and 1/2 tsp black pepper. Return the beef cheeks to the pot, submerging in the sauce.
6. Step 6: Bring to a gentle simmer, cover, reduce heat to low, and cook for 3 hours until beef cheeks are tender and falling apart.
7. Step 7: Meanwhile, bring a large pot of salted water to a boil. Cook 12 oz pappardelle pasta for 8-10 minutes until al dente, then drain.
8. Step 8: Remove beef cheeks from sauce, shred with two forks, and return shredded meat to the pot. Discard thyme sprigs and bay leaves.
9. Step 9: Toss the shredded beef ragu with cooked pappardelle pasta and 2 tbsp chopped fresh parsley. Serve topped with 1/2 cup grated Parmesan cheese.