Homemade Tagliatelle & slow slow slow Ox Cheek Ragu……. Lento,Lento,Lento Guancia di Bue Ragu Tagaleteli
July 19, 2013
Wonderful, wonderful Ox cheeks..........slow slow slow
- Prep: 20 mins
- Cook: 2 hrs
- Yields: 4
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