Slow-Cooked Beef Cheek Ragu with Tagliatelle

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

Melt-in-your-mouth beef cheeks slow-braised in a rich tomato and red wine sauce, served over fresh tagliatelle for a comforting Australian-inspired dinner. This australian-inspired beef ready in about 215 minutes pairs beef cheeks, olive oil, medium, diced carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 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

• 800 g beef cheeks
• 3 tbsp olive oil
• 1 medium, diced carrot
• 2, diced celery stalks
• 1 large, diced yellow onion
• 4, minced garlic cloves
• 1 cup dry red wine
• 400 g canned crushed tomatoes
• 2 cups beef broth
• 2 tbsp tomato paste
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper
• 400 g tagliatelle pasta
• 1/2 cup, grated parmesan cheese

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Season 800 g beef cheeks with 1 tsp salt and 1/2 tsp black pepper, then brown the cheeks on all sides for 5-7 minutes until deeply caramelized. Remove and set aside.
2. Step 2: Reduce heat to medium and add 1 diced medium carrot, 2 diced celery stalks, and 1 large diced yellow onion to the pot. Sauté for 8-10 minutes until softened and golden.
3. Step 3: Stir in 4 minced garlic cloves and cook for 1 minute until fragrant. Pour in 1 cup dry red wine and simmer for 5 minutes to reduce slightly.
4. Step 4: Add 400 g canned crushed tomatoes, 2 cups beef broth, 2 tbsp tomato paste, 2 sprigs fresh thyme, and 1 bay leaf. Return the beef cheeks to the pot, submerging them in the sauce.
5. Step 5: Bring to a simmer, then cover and reduce heat to low. Cook gently for 3 hours until the meat is fork-tender and the sauce has thickened.
6. Step 6: About 15 minutes before the ragu is done, bring a large pot of salted water to a boil. Add 400 g tagliatelle pasta and cook for 7-8 minutes until al dente. Drain.
7. Step 7: Remove the beef cheeks from the sauce, shred with two forks, and return the meat to the sauce. Discard thyme sprigs and bay leaf.
8. Step 8: Toss the tagliatelle with the ragu, then serve topped with 1/2 cup grated parmesan cheese.