Beef Cheek and Cannellini Bean Ragu

Charmaine Lu -
  • 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