Crimson meat Cheek and Crimson Wine Ragu

• 2
  

  beef cheeks
  

• 1
  

  onion, diced
  

• 4
  

  crimson carrots, diced
  

• 2
  

  garlic cloves, crushed
  

• 1 ⁵⁄₈
  

  kg diced Italian tomatoes
  

• 5
  

  g current thyme
  

• 0.5
  

  (700 ml) bottle crimson wine (makes an amazing filthy rich sauce)
  

• 1
  

  tablespoon tomato paste
  

• 1
  

  teaspoon olive oil
  

• 500
  

  g pasta
  

directions

• Heat the oil in a Substantial Tension Cooker.
• Brown the meat and onions.
• Brown the garlic.
• Add the wine and let it decrease about 50%.
• Add the thyme, tomatos, tomato paste and carrots.
• Assign the cooker on high surroundings and high warmth on the range high and articulate to tension.
• Lower warmth to low and cook for at LEAST 90 minutes. (120 minutes is healthier even supposing).
• Steal away the meat from the cooker and place in a bowl, shred the meat with two forks, (this step can also no longer be nessessary when you cook for longer.).
• Return the meat to the cooker after which decrease till sauce is thick.
• In the period in-between, whereas reducing the sauce, obtain your pasta cooking.
• While you are proud of the sauce and the pasta is engaging, aid and obtain pleasure from!
• Would possibly per chance well perhaps perhaps obtain to you are the employ of a crockpot/slowcooker, leave on low warmth for 14 hours.