Pasta with Cheekmeat and Vegetable Saute
Featuring:
Rumba Meats® Beef Cheek Meat
prep time: cook time:
- 20 min Prep Time
- 20 min Cook Time
- 4 Servings
Original Blog & Recipe by
Carolina Rojas
Carolina Rojas is a cook and food blogger, and currently resides in Atlanta, GA. In 2006, she created the bilingual cooking blog Mi Diario de Cocina, which quickly began to gain a large audience. The blog features a diverse arrangement of international cuisine while promoting recipes and traditions from her native Chile. In 2017, she published a bilingual cookbook entitled “Mi Diario de Cocina Chilena.”
Pasta with Cheekmeat and Vegetable Saute
Ingredients
Cheekmeat
- Rumba Meats® Beef Cheek Meat (4 pounds)
- 1 cup of red wine
- 2 cups beef or chicken broth (or water)
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 garlic head, halved
- 1 onion, cut in 4 pieces
Pasta
- 1 package (1-pound) pasta of your choice, cooked, drained
- 1 teaspoon salt
- 1 tablespoon olive oil
- ½ onion, finely diced
- 1 zucchini, diced
- ½ red or orange bell pepper, cut into small pieces
- 2 chopped tomatoes
- Salt and pepper to taste
- Parmesan cheese to taste
- 1 teaspoon paprika
Recipe Notes
Serve the pasta with Parmesan cheese on top.
Instructions
- In a cast iron pot or Dutch oven, add beef cheekmeat, red wine, broth, cumin, salt, pepper, garlic, and 1 quartered onion. Cook for 2 hours over medium heat until cheekmeat is tender and reaches an internal temperature of 160ºF. Remove cheekmeat from cooking liquid, cool slightly and fine chop. Set aside.
- Heat oil in a frying pan over medium-high heat. Add diced onion and sauté for 2 minutes, stirring frequently. Add zucchini, bell pepper and paprika; cook for 3 minutes. Add tomatoes and finely chopped cheekmeat and cook for 2 minutes until fully heated.
- Add cooked pasta, gently toss to blend and heat briefly. Season with salt and pepper to taste.
- Serve topped with shaved Parmesan.
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