Slow Cooker Beef Cheek Ragu with Orecchiette
 
Prep time
Cook time
Total time
 
Author:
Serves: 6-8 servings
Ingredients
  • ½ medium onion, diced
  • 3-4 sprigs fresh thyme
  • 1-2 sprigs fresh rosemary
  • 1 tablespoon chopped fresh oregano
  • 2 teaspoons chopped garlic
  • 2 pound beef cheek, excess fat trimmed
  • 1 teaspoon fine sea salt
  • ¼ teaspoon crushed red pepper
  • 1 can (28 oz) whole peeled tomatoes
  • 1 can water
  • 8 ounces orecchitte
Instructions
  1. Place the onions, thyme, rosemary, oregano and .garlic into a large slow cooker.
  2. Season the beef cheek with salt and red pepper, place on top of the vegetables.
  3. Pour the can of tomatoes onto the beef.
  4. Using clean hands, crush the tomatoes to release their juices.
  5. Fill the tomato can with water and pour into the slow cooker.
  6. Set the slow cooker to high.
  7. Cook for 6 - 6½ hours, until the meat is very tender.
  8. Remove the cheek from the slow cooker and shred the meat.
  9. Using an immersion blender, puree the sauce, removing any herb stems in the sauce.
  10. Return the meat to the sauce.
  11. Adjust the seasoning if needed.
  12. Cook the pasta according to the package instructions.
  13. Serve the ragu over the cooked pasta.
Recipe by Black Girl Chef's Whites at http://blackgirlchefswhites.com/slow-cooker-beef-cheek-ragu-with-orecchiette/