Beef Cheek Ragù

Ingredients (serves 2):

  • Leftover Beef Cheek
  • 1 can of tomatoes + Basil
  • ~6 mushrooms
  • 250g of preffered dried pasta
  • Garlic powder, salt and pepper to taste

Recipe:

  1. Boil your pasta as per packet instructions
  2. Chop and fry the mushrooms until cooked
  3. Take some of the Leftover Beef cheek and sauce from the Stew and add to the pan
  4. Once the meat has heated through, add the can of chopped tomatoes. Bring to a high simmer and cook until your pasta is ready
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s