Beef Cheek Ragu Pasta

Made with leftover Slow Cooked Beef Cheeks in Red Wine, this pasta part of a series where leftovers are transformed into 2 sensational meals. Using leftover beef cheeks, this luscious pasta is on the table in 15 minutes.

Ingredients

• 350 g / 12 oz dried spaghetti
• 2 cups leftover beef from Slow Cooked Beef Cheeks in Red Wine (, shredded)
• 1 cup Sauce of Slow Cooked Beef Cheeks in Red Wine
• 1 onion ((brown, white or yellow), diced)
• 2 garlic cloves (, minced)
• 2 tbsp olive oil
• 1/2 cup water
• 1 to 2 tsp salt ((adjust to taste))
• Black pepper
• Freshly grated parmesan cheese
• Parsley (, finely chopped)
• 3 tbsp tomato paste
• 2 cups crushed tomato ((canned))

Instructions

1. 1

   Bring a large pot of salted water to boil. Add pasta and cook for 6 minutes or until just before al dente (i.e. slightly undercooked, very firm to touch). The pasta will be cooked more in the pasta sauce.

2. 2

   Meanwhile, heat olive oil in large pan over medium high heat. Add onion and garlic and sauté for 3 minutes.

3. 3

   Add remaining ingredients. Bring to rapid simmer, stirring occasionally. Adjust seasoning with salt and pepper. If the sauce seems too thick, add a splash of the pasta cooking water.

4. 4

   Use tongs and transfer the pasta straight from the pot of boiling water into the pan with the ragu sauce. Add 1/2 cup of pasta cooking water and gently toss the pasta in the sauce for 1 to 2 minutes. The pasta is ready when the spaghetti is al dente (cooked but slightly firm to touch) and the sauce has thickened and is tossed through the pasta.

5. 5

   Serve immediately, sprinkled with freshly grated parmesan cheese and parsley if desired.