Ox Cheek Ragu & Homemade Fresh Pasta
This rich ragu is the perfect accompaniment to fresh pasta. Served with some grated parmesan and a glug of olive oil. If you have the time and equipment, try making your own fresh pasta with our recipe below.
Feeds 6 people.
In a hot pan, add the Lardo and fry for a few minutes until its golden brown and lots of the fat has melted out of it.
Add the onions, carrots, garlic, celery, salt and pepper and reduce the heat. Sweat down the vegetables until they are soft.
While the vegetables are cooking, cut the ox cheek into strips about an inch thick. Add them to the pan with all the remaining ingredients. Bring the mix to the boil then reduce the heat to a very slow simmer.
Cook the ragu for 3 hours until the sauce has reduced, and the ox cheek is soft and tender, making sure to mix the pan every so often so it doesn't stick to the bottom. To finish the sauce, tear some basil into the ragu and gently mix it though your pasta before topping with some grated cheese and some extra virgin olive oil.
For the homemade pasta: