SIMON WOOD COOKS Ox Cheek Tagliatelle
| SIMON WOOD OF WOOD MANCHESTER AND WoodKraft Cheltenham. IMAGES © BROOD MAGAZINE

“POUR YOURSELF A GLASS OF SOMETHING YOU ENJOY, POP ON YOUR FAVOURITE MUSIC TO UNWIND TO AND START TO COOK…”

Welcome back to Brood food, Last time around I spoke about food and families which are two topics in which everyone claims some expertise, and rightly so. Families are made up of people who eat food. Both families and food contribute to a person’s physical and social well-being throughout life and are the foundation of many memories, both good and sometime not.

Tonight I’m going to focus on a Date night dinner, a tasty, easy to prepare dinner that you and yours can enjoy at a time that suits you. I’m a firm believer in a bowl of pasta and a glass of wine and this dish is as simple as that. There’s some time and love put in to some delicious meaty Ox Cheeks which slowly sit and fall apart in a splendid tomato sauce. This produces a sensational Ragu fit for any table

Here is how it is done, first things first, pour yourself a glass of something you enjoy, pop on your favourite music to unwind to and start to cook. You will need a frying pan, two large saucepans a chopping board, grater and a sharp knife.

Ox Cheek Tagliatelle

Ingredients:

  • ½ Tube of Tomato Purée 
  • 8 balls of Dried Tagliatelle 
  • 2 Large Ox Cheeks
  • 4 Cloves of Fresh Garlic, Grated
  • 1 Large onion, diced 
  • 1 Teaspoon of dried oregano
  • 1 table spoon Aleppo Chilli
  • 2 bottles of passata
  • 8 really fresh large tomatoes 
  • A small bunch of basil 
  • Grated parmesan to taste
  • Olive oil
  • Salt & Pepper

 

Method 

  • Turn a medium size frying pan on to a high heat, coat your ox cheeks oil and season with salt and pepper, Place the Ox Cheeks in the frying pan, and cook until golden brown. Set them aside and let them rest, take care to retain any juices.
  • Next Peel, and then dice your onion, add it in to one of your large sauce pans, on a low heat, and stir frequently
  • Now peel two cloves of garlic and grate finely. Add to the saucepan and stir before adding in the tomato purée and cooking for 5 minutes or so. 
  • Chop your tomatoes, the riper they are the better the sauce, add them to the saucepan and cook before adding in the passata and the cheeks along with any juices
  • Add a little Salt, Pepper, oregano and the Aleppo Chilli and cook for 4/5 hours on a ow heat (You can use a slow cooker if you like)
  • Once the meat is softened use two forks or the back of a large spoon to flake it into the rich red sauce.
  • Now it’s time to cook the pasta, in another large saucepan bring some water to the boil and add the pasta, cook until al dente before removing and adding into the pasta ragu sauce, finish the cooking of the pasta in here to allow the pasta to absorb the flavour of the sauce
  • Serve in a bowl, top with a some fresh basil and some freshly grated Parmesan 

 

We mentioned earlier about the bowl of wine and glass of pasta and today I am going to go for this delight a lovely Red wine Gaja Sito Moresco*

 

As an Italian wine producer, there is possibly no one more iconic than Gaja.

Established back in 1859 by Giovanni Gaja, the Gaja family had moved from Spain to Italy towards the end of the 17th century.

 

They first started making wines to be sold from their family tavern, by the end of the 19th Century they were supplying their wines to the Italian army.

 

As their name grew, so to did their wines. Angelo Gaja took over the business in 1970 and today Gaja has 101 hectares of vineyards divided into 32 separate plots and produces around 30,000 cases of wine a year. Gaja produces world-class wines that sell for world-class prices.

 

Sito Moresco is a blend of Nebbiolo, barbera, merlot and Cabernet Sauvignon. 12 months in oak creating a pale ruby hue with otes of red and black berries, sour cherries a Smokey finish with a hint of green pepper spice.

 

All that said to simply put it. It is delicious and works incredibly with this dish.

 

If you like the idea of having 55 wines by the glass to choose from then why not call in to WOOD Manchester to try them, or you can even pair them with Cheese and enjoy 5 glasses of wine and 5 cheeses in Homage at WOOD Manchester. Drink only is available from 8pm Wednesday to Saturday and pared with Cheese Wednesday to Saturday evenings or lunches Friday and Saturday.

 

As always, thanks for reading and if you have any recipe suggestions or questions please do send them to me at @SimonJWoodUK or simon@woodmanchester.com

 

 

 

Thanks, Simon

 

Simon is Chef Patron or WOOD Manchester on First Street Manchester and WOODKRAFT ‘The Artisan Eatery’ on Regent Street in Cheltenham.

 

Ox Cheek Tagliatelle
Ox Cheek Tagliatelle | SIMON WOOD © FOR BROOD MAGAZINE
WoodKraft Cheltenham
Ox Cheek Tagliatelle | SIMON WOOD © FOR BROOD MAGAZINE
Simon Wood
Written by Simon Wood

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