When words are not needed 🤤🤌🍝 Comfort food my way 🇮🇹 Rigatoni ‘all’uovo’ with pulled beef cheeks ragù . So rich and sticky that you need at least 2 glass of 🍷 to go with it. If you enjoy bold meaty flavors, this one is for you 🙂 . Check below 👇 for the recipe. #pastatiktok #beef #beefcheeks #slowcooker #comfortfood #pasta #bolognese #recipe #pulledbeef . Serves: 4/5 500 g Rigatoni all’uovo by ‘Rustichella d’Abruzzo’ 800 g beef cheeks 2 large onions 5 carrots 3 celery stalks 1 sprig of rosemary sage 1 bay leaf 4 cloves 20 g guanciale or pancetta 100 ml dry white wine 1 bunch chives 500 ml of veal stock (or even water) 60 ml cooking oil 80 g unsalted butter Flour to dust Salt and pepper to taste Braised the meat well ahead. This can be done the day before. Trim the beef cheeks from the excess connective tissue and fat (not all of it) and season with abundant salt and pepper. Dust with flour and let it rest 10 minutes. Chop the veg in big pieaces but keep some for the sauce-making. Heat a large pan with cooking oil and sear the cheeks on medium heat on both sides. This will approximaly take 6 minutes or until golden. Make sure the pan is well oiled as you don’t want to burn the flour. When ready, remove the cheeks and in the same pan toss straight after the chopped vegs along with a knob of butter. Season to taste, add the cloves, and roast until golden. Now put the meat back into the pan, deglaze with wine, add a bouquet made with the herbs and pour in the warmed-up stock. Cover with the lid and let it simmer on low heat for a couple of hours, until the meat is falling apart. It’s important to keep the simmer to a constant minimum and check the cooking liquid has never fully evaporated. It is the low heat that will break down the connective tissue of this usually tough meat cut. When ready, remove the cheeks from the pan and pull the meat apart while still warm. Pass the cooking liquid through a fine sieve. In a clean pan brown the guanciale and add the vegetables left finely chopped. Season lightly and add a knob of butter. Cook for a few minutes and deglaze with a splash of dry white wine. Let the alcohol evaporate and pour in the cheeks’ cooking liquid. Continue in the comments ⬇️