Ox Cheek Ragu with Pappardelle
Ox cheeks braised in red wine and tomato until they shred into a deep, glossy ragu for wide ribbons of pasta.
- Time3 hr 45
- LevelEasy
- Costabout £2.80 a head
- Oven150°C (130°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 627kcal
- 10.6gcarbs
- 7.1gof which sugars
- 38.2gfat
- 16.1gsaturates
- 49.5gprotein
- 2.9gfibre
- 2.1gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 150°C (130°C fan). Pat the cheeks dry and season with the salt and pepper.
- 2
Heat 1 tablespoon of oil in a large casserole over a high heat. Brown the cheeks for 3 to 4 minutes per side until deep golden. Set aside.
8 min - 3
Add the remaining oil, onion, carrot and celery. Cook gently for 10 minutes, then add the garlic and tomato purée and cook for 2 minutes.
12 min - 4
Pour in the wine and boil for 3 minutes. Add the tomatoes, water, rosemary, bay and the cheeks. Bring to a simmer, cover and cook in the oven for 3 hours.
180 min - 5
Lift out the cheeks and shred the meat with two forks, discarding any tough bits. Return it to the sauce, fish out the herbs, and simmer on the hob for 10 minutes if it needs thickening.
10 min - 6
Cook the pappardelle in well salted boiling water according to the packet, about 8 minutes. Keep a mugful of the water, then drain.
8 min - 7
Toss the pasta with the ragu and a splash of pasta water until glossy. Serve with the parmesan on top.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
