Fall-apart meat, unctuous rich sauce and a warming heat from the pepper for Cabernet – this ragu is extremely easy to make and will reward you with a steaming bowl of beautifully flavoured pasta.
The pepper for Cabernet is a unique blend of Tellicherry, white Penja, black Bahia, Voatsiperfery peppers, and citrus Batak berry. It has been balanced to perfectly complement the aromas and profile of a glass of Cabernet wine. So make sure you have a bottle to hand when you serve up.
Ingredients for ox cheek ragu
- 30g Mixed wild dried mushrooms, simmered and rinsed well
- 800g Ox cheeks (2 cheeks)
- 2 tbsp sunflower oil
- 350ml full-bodied Italian red wine
- 2 medium onions, finely chopped
- 2 carrots, finely chopped
- 2 sticks celery, finely chopped
- 400g tin San Marzano tomatoes
- Bay leaf
- Large sprig rosemary
- 2 tsp fine salt
- 2 tsp pepper for Cabernet
- 3 tsp good balsamic vinegar
How to make ox cheek ragu
- Preheat oven to 160C.
- Sear ox cheeks, and remove to a pan. Deglaze pan with the red wine, and pour into same dish as ox cheeks.
- Fry the onions, carrots, butter in a large casserole dish until soft. Add the ox cheeks, wine and roughly chopped rehydrated mushrooms. Pour in crushed tin tomatoes, rosemary, bay leaf and 1 tsp fine salt.
- Put on lid, leaving a small gap to help it reduce. Cook for 3-4 hours until ox cheek is tender. Lift ox cheeks and veg out of the pot, and reduce remaining liquid over a high heat until glossy. Add back cheeks, shred with a fork and mix together. Season with salt, pepper and balsamic vinegar to taste.