Beef Cheek and Cannellini Bean Ragu
Beef Cheek and Cannellini Bean Ragu

Ingredients

Method

  • 250g dried cannellini beans, soaked overnight
  • 1.2kg beef cheek, cut into large chunks
  • 5 tbsp olive oil
  • 1 chopped onion
  • 2 chopped carrots
  • 2 chopped celery stalks
  • 2 crushed garlic cloves
  • 1 tbsp chopped sage and thyme leaves
  • 750ml red wine
  • 750ml passata
  • 2 bay leaves, bashed
  • Grated parmesan and pasta to serve
  • Preheat the oven to 150C. Drain the beans and pop into a saucepan, then add enough water to cover by 15cm and simmer for 30 mins. Drain the beans, reserving 1 litre of the cooking water. Season the beef well and heat 2 tbsp of oil in a casserole. Fry the meat for 5 mins to brown all over, then remove with a slotted spoon and set aside.
  • Reduce the heat and add 3 tbsp of oil to the casserole, before tossing in the onion, carrot, celery, garlic and herbs and cooking for 10 mins. Add the wine, boil for 5 mins, then return the meat to the pan with the passata, bay leaves and beans. Stir in some of the bean cooking liquid - enough to cover the stew - then stick on the lid and put the casserole in the oven for 3-4 hours. When the meat is falling apart, serve with pasta and plenty of parmesan.
4 hrs
6 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box