Beef Cheek Ragu

1. Season & Brown:
    Pat the beef cheeks dry, season generously with salt and pepper. Heat olive oil in a heavy-based pot or Dutch oven over medium-high heat. Sear the beef cheeks on all sides until well-browned. Set aside.
2. Sauté Veggies:
    In the same pot, reduce heat to medium. Add a touch more oil if needed, then sauté onion, carrot, and celery until softened (about 8–10 minutes). Add garlic and tomato paste, cooking for another minute until fragrant.
3. Deglaze:
    Pour in the red wine and simmer for 2–3 minutes, scraping up any browned bits from the bottom of the pan.
4. Build the Sauce:
    Add crushed tomatoes,  beef stock, rosemary, and bay leaves. Return the beef cheeks to the pot, ensuring they're mostly submerged.
5. Slow Cook:
    Cover with a lid and simmer gently on low heat for 3–4 hours, or until the beef cheeks are meltingly tender and can be easily shredded with a fork. Stir occasionally and top up with a little water or stock if needed.
6. Shred & Finish:
    Remove the beef cheeks, shred them using two forks, and return the meat to the sauce. Discard herbs. Stir in lemon zest (if using) for added brightness. Taste and adjust seasoning.
7. Serve:
    Toss the ragu with cooked pappardelle or your favourite pasta. Serve topped with fresh parsley and parmesan. 

Can also serve alongside toasted garlic bread and your favourite side salad.