Beef Cheek And Red Wine Ragu

Total Time: 2 hrs 22 mins Preparation Time: 10 mins Cook Time: 2 hrs 12 mins

Ingredients

• Servings: 4
• 2 beef cheeks
• 1 onion, diced
• 4 purple carrots, diced
• 2 garlic cloves, crushed
• 1 5/8 kg diced italian tomatoes
• 5 g fresh thyme
• 0.5 (700 ml) bottle red wine (makes a nice rich sauce)
• 1 tablespoon tomato paste
• 1 teaspoon olive oil
• 500 g pasta

Recipe

• 1 heat the oil in a large pressure cooker.
• 2 brown the beef and onions.
• 3 brown the garlic.
• 4 add the wine and let it reduce about 50%.
• 5 add the thyme, tomatos, tomato paste and carrots.
• 6 put the cooker on high setting and high heat on the stove top and bring to pressure.
• 7 reduce heat to low and cook for at least 90 minutes. (120 minutes is better though).
• 8 remove the meat from the cooker and place in a bowl, shred the meat with two forks, (this step may not be nessessary if you cook for longer.).
• 9 return the meat to the cooker and then reduce until sauce is thick.
• 10 meanwhile, while reducing the sauce, get your pasta cooking.
• 11 when you are happy with the sauce and the pasta is ready, serve and enjoy!
• 12 if you are using a crockpot/slowcooker, leave on low heat for 14 hours.