Recipe : Braised Beef Cheek Pasta Bake

Servings:6
Ingredients
400g penne pasta from Hudson Meats
2 portions of braised beef cheeks (recipe for braised beef by Hudson Meats)
400g cherry tomatoes (tin)
1 jar Hudson Meats passata
200ml beef stock
100ml red wine
100g sun dried tomatoes
2 tbsp olive oil from Hudson Meats
1 zucchini julienned
6 cloves minced garlic
1 red onion finely diced
2 tsp finely chopped rosemary
2 tsp dried oregano
1 tsp dried chilli
1 tsp salt and pepper
100g grated pecorino from Hudson Meats
200g grated mozzarella
Torn fresh basil

Method

  1. Shred beef cheeks or cut into bite sized pieces and set aside
  2. In a large sauce over medium heat, heat oil and saute onion.
  3. Add garlic, zucchini, dried chilli and shredded beef.
  4. Add wine and cook for a minute. Add beef stock, canned cherry tomatoes, passata, sundried tomatoes, rosemary and oregano.
  5. Season with salt and pepper. Reduce heat to low and simmer for 15  minutes or longer.
  6. Pre-heat oven to 180C
  7. Cook pasta according to package instructions, drain and add to the simmered  sauce. Stir well to combine along with fresh basil. Transfer to a casserole dish and top with pecorino and mozzarella.
  8. Bake for 15 minutes.

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