Fifteen-Minute Leftover Beef Cheek Ragu Spaghetti

Ingredients

Tick the ingredients as you go

Main

• 350 g (12 oz) dried spaghetti
• 2 cups shredded leftover red-wine braised beef cheeks
• 1 cup leftover sauce from the braised beef cheeks
• 1 onion (brown, white, or yellow), diced
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 2 cups canned crushed tomatoes
• 3 tbsp tomato paste
• 1/2 cup water
• 1 to 2 tsp salt, to taste
• Black pepper, to taste

To serve

• Freshly grated Parmesan cheese
• Finely chopped parsley

Instructions

1. 1

   Bring a big pot of salted water to a boil and cook the spaghetti for 6 minutes, stopping just short of al dente; it will finish in the sauce.

2. 2

   While the pasta cooks, heat the olive oil in a large pan over medium-high heat and sauté the onion and garlic for 3 minutes.

3. 3

   Add the shredded beef, braising sauce, crushed tomatoes, tomato paste, and water. Bring to a lively simmer, stirring occasionally, and season with salt and pepper. Loosen with a splash of pasta water if it's too thick.

   
5. 4

   Use tongs to transfer the spaghetti straight from the pot into the sauce. Add 1/2 cup of the pasta water and toss for 1 to 2 minutes, until the pasta is al dente and the sauce has thickened and clings to it.

   
6. 5

   Serve right away, finished with Parmesan and parsley if you like.