Beef Cheek Ragu Pasta

Step 1

Bring a large pot of salted water to boil. Add pasta and cook for 6 minutes or until just before al dente (i.e. slightly undercooked, very firm to touch). The pasta will be cooked more in the pasta sauce.

Step 2

Meanwhile, heat olive oil in large pan over medium high heat. Add onion and garlic and sauté for 3 minutes.

Step 3

Add remaining ingredients. Bring to rapid simmer, stirring occasionally. Adjust seasoning with salt and pepper. If the sauce seems too thick, add a splash of the pasta cooking water.

Step 4

Use tongs and transfer the pasta straight from the pot of boiling water into the pan with the ragu sauce. Add 1/2 cup of pasta cooking water and gently toss the pasta in the sauce for 1 to 2 minutes. The pasta is ready when the spaghetti is al dente (cooked but slightly firm to touch) and the sauce has thickened and is tossed through the pasta.

Step 5

Serve immediately, sprinkled with freshly grated parmesan cheese and parsley if desired.