Homemade Tagliatelle & slow slow slow Ox Cheek Ragu……. Lento,Lento,Lento Guancia di Bue Ragu Tagaleteli

By Simon  , , , , , ,   

July 19, 2013

Wonderful, wonderful Ox cheeks..........slow slow slow

  • Prep: 20 mins
  • Cook: 2 hrs
  • Yields: 4

Ingredients

2 Medium Ox cheeks

Large Handful Root vegetables

1/2 Splash Bottle of Italian red wine

100 Grams 00 flour

1 Medium Egg

1 Medium Carrot

1 Medium Celery stick

1 Medium Onion white

1 tbsp Tomato puree

50 Grams Pancetta smoked

Scattering Salt & pepper

6 tbsp Double cream

1 Small Truffle

Directions

FOR THE SLOW COOKED OX CHEEK

Slow roast seasoned ox cheeks on a bed of the roughly chopped  root vegetables, adding  red wine and then slow cook for 8 hours- SLOW SLOW SLOW- 120c .....  Imagine when these little bad  boys are ready they swell up to double their original size........it's like eating clouds!

FOR THE TAGLIATELLE

See our pasta masterclass recipe

To make the tagliatelle  ribbons  either switch your pasta making machine to tagliatelle cutter  or roll out the dough whisper- thin  and  slice into ribbons.

In a large pan of salted boiling water cook  the fresh pasta for 3 minutes or until " al denti " ... cooked and still slightly firm to the bite.

FOR THE RAGU

Once your ox cheek is slow roasted, infused and looking beautiful you can start on your ragu. Firstly you want to make a soffritto.  Melt a little butter and fry the vegetables and pancetta for 5-6 minutes, stirring constantly. Add the ox cheeks - breaking them up slightly and stir together so it can infuse.   Add the diluted tomato puree to the sticky juices left in the roasting pan, de-glaze and add to the ragu, de-glazing really helps with the washing up !!  Season with salt and pepper. Stir thoroughly , TASTE - TASTE - TASTE,  adjust, cover and leave to simmer very slowly for minimum 2 hours. During this time ensure the ragu does not dry out, you want to stir it every so often, adding warm water if necessary.  To finish add in the cream and shaved truffle.

Serve on a bed of fresh tagliatelle coating and tossing each shiny ribbon with your saucy ragu.

Tip: add a small handful of fresh parsley and a sprinkle of parmesan cheese!

NOTE Extend the cooking time as per the slow roasting

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