Pressure Cooker Beef Cheek Ragu
Rich meaty ragu, perfect served with rigatoni. I always make my ragu the day before to allow the flavours to develop. If you don't have a pressure cooker, it can be cooked in the oven for 3 hours.
- Servings: 6
Source: The Secret Supper Society
Ingredients
- beef cheek
- vegetable oil
- onion
- carrots
- sticks celery
- garlic
- red wine
- beef stock
- tomato purée
- tin chopped tomatoes
- sprigs thyme
- bay leaves
- star anise
- tabasco
- Worcestershire sauce
- dried oregano
- rigatoni to serve