Pasta with Cheekmeat and Vegetable Saute

Mi Diario de Cocina Plated


Pasta with Cheekmeat and Vegetable Saute

Servings: 4
Author: Carolina Rojas



  • 4lbs / 1.8 kg Rumba® Beef Cheekmeat
  • 1 cup of red wine
  • 2 cups of meat broth or water
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 garlic head, halved
  • 1 onion, cut in 4 pieces


  • 1 pack of pasta of your choice (I used rotini)
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • ½ onion, finely diced
  • 1 zucchini
  • ½ red or orange bell pepper, cut into small pieces
  • 2 chopped tomatoes
  • Salt and pepper to taste
  • Parmesan cheese to taste


  1. In an iron pan ideally (otherwise you can use any other), add the beef and all the other ingredients: red wine, meat broth or water, cumin, salt, pepper, garlic, and onion. Cook for 2 hours over medium heat. When the meat is soft, remove from the heat and liquid.
  2. Cook the pasta according to the directions in the package, add salt into the water to be used for cooking the pasta.
  3. For the preparation of the pasta, in a frying pan with some olive oil, sauté the onion for 2 minutes, then add the zucchini and paprika, cook for about 3 minutes, and then immediately add the tomatoes. Season with salt and pepper to taste.
  4. Then add the minced meat. Cook for about 2 more minutes, so that everything is integrated, and finally add the pasta.
  5. Mix everything very well, and remove from the heat.


Serve the pasta with Parmesan cheese on top.