Braised Beef Cheek Ragu

Preheat a dutch oven over medium high heat

Add oil and let preheat

Pat beef cheeks dry

Season with salt

Sear until browned 3 to 5 minutes

Set aside

Preheat the oven to 325

Add the onion, carrot and celery.

Season with a pinch of salt

Saute 5 to 7 minutes until soft

Add the garlic, cook 30 seconds longer.

Stir in the red pepper flakes, GirlCarnivore Over Easy, Oomami, and tomato paste to coat

Deglaze the pan with the red wine sauce, scraping the bottom and browned bits as needed with a wooden spoon.

Remove from heat.

Add the crushed tomatoes and beef cheeks and stir to combine.

Nestle the beef cheeks, and any accumulated juices back into the Dutch oven

Tie the rosemary and thyme sprigs together

Add the herbs to the pot and the bay leaves.

Cover and place in the oven for 2 ½ to 3 hours, stirring once halfway through until the beef shreds easily with a fork.

Carefully remove the Dutch oven from the oven and the beef cheeks, herbs and bay leaves from the pot.

Place in a bowl and shred the meat with two forks.

Return the shredded beef to the ragu and stir to combine.

Boil the pasta according to the package directions for al dente noodles.

Drain, retaining 1 cup of the cooking liquid.

In a clean Dutch oven or large skillet over medium low heat, add several cups of the ragu sauce and toss in the pasta to coat.

Add a quarter cup to half cup of the pasta liquid and continue to toss the pasta to coat.

Allow the sauce to thicken and stick to the pasta.

Arrange the pasta on individual plates with a dollop of fresh ricotta on top to melt in. Sprinkle freshly grated parmesan cheese over top and season with black pepper.

Add a light touch of fresh rosemary, if desired for a fragrant herbal touch.

Garnish with freshly minced parsley.

Serve hot.