Not much of a looker but one of the best things you will ever taste. 12 hour slow cooked ox cheek ragu with a great quality pappardelle. I’ve attached the ox cheek recipe, it’s for braised ox cheeks, but I cooked them down for significantly longer into a ragu. You can also add tomato passata or chopped tomato’s for a more classic and richer ragu taste, I went full meat and wine taste on this one. I also attached the link to the pasta as it’s 10/10. I’m based in Hong Kong so I’m not sure if it’ll be accessible to all.
Recipe: https://www.greatbritishchefs.com/recipes/slow-cooked-ox-cheeks-recipe
by Competitive-Way-466