Entertaining Italian

Beef cheek bolognese

Name: Beef cheek bolognese recipe
Yield: 6
Cuisine: /italian
Ingredients: 1/2 cup (125ml) extra virgin olive oil; 2kg beef cheeks, trimmed; 3 garlic cloves, finely chopped; 1 large onion, finely chopped; 2 carrots, chopped; 2 celery stalks, chopped; 1 1/2 tsp dried oregano; 1/2 bunch basil, stalks & leaves chopped; 3 bay leaves; 1 cup (250ml) red wine; 2 tbs tomato paste; 2 cups (500ml) Massel Beef Style Liquid Stock; 3 x 400g cans cherry tomatoes; 500g spaghetti, cooked to packet instructions; 2 cups loosely packed basil leaves, plus extra to serve; Grated parmesan, to serve

1 rating

Jump to recipe

by Dominic Smith

Apr 09, 2021

Begin this recipe at least 4 hours ahead.

1/2 cup (125ml) extra virgin olive oil
2kg beef cheeks, trimmed
3 garlic cloves, finely chopped
1 large onion, finely chopped
2 carrots, chopped
2 celery stalks, chopped
1 1/2 tsp dried oregano
1/2 bunch basil, stalks & leaves chopped
3 bay leaves
1 cup (250ml) red wine
2 tbs tomato paste
2 cups (500ml) Massel Beef Style Liquid Stock
3 x 400g cans cherry tomatoes
500g spaghetti, cooked to packet instructions
2 cups loosely packed basil leaves, plus extra to serve
Grated parmesan, to serve

Method

1.

Preheat oven to 160°C. Heat a large heavy-based ovenproof saucepan over high heat with half of the oil. Sear beef (in batches if necessary) for 5-6 minutes, turning, until browned all over. Remove from pan and set aside. Discard oil in pan then return to the heat with remaining oil.
2.

Add vegetables and herbs and cook, stirring frequently, for 4-5 minutes until vegetables begin to soften. Add red wine, scraping the bottom of the pan with a spoon and reduce by three quarters. Add the tomato paste, stock, cherry tomatoes and beef and bring to the boil. Remove from the heat, cover with a circle of baking paper and braise in the oven for 4 hours-4 hours 30 minutes or until beef is very tender. Remove beef from the pan.
3.

Place pan over high heat and bring to the boil. Reduce, rapidly skimming any fat that rises to the surface, for 15-20 minutes until sauce has thickened and reduced by half. Shred beef and return to sauce. Stir in spaghetti and basil leaves, and season to taste. Scatter with parmesan and extra basil leaves to serve.