Beef Cheek, Oxtail, and Tongue Ragu with Zucchini Noodles

Beef tongue, Chicken broth, Dry white wine, Celery, Onion, Bay leaf, Beef cheeks, Oxtails, Pork, Dry white wine, Celery, Carrot, Olive oil, Onion, Bone marrow, Chicken broth, Tomato paste, Fresh rosemary, Fresh thyme (thymus), Table salt, Bay leaf, Courgettes, Olive oil

Cooking: 3 h 30 min. Heat on the stove: 45 min. Chill in the refrigerator: 30 min. Let it stand: 15 min.

Prepare the tongue

Place the beef tongue (500 g) in a saucepan with the onion (40 g), celery (50 g), bay leaf (1 g), dry white wine (100 g), and chicken broth (500 g). Bring to a boil, skim the surface, and simmer until tender, about 60–90 minutes. Peel the tongue, cool it, and cut it into small pieces.

Brown the meat and vegetables

Melt the bone marrow (50 g) in a heavy pot and add the olive oil (60 g). Brown the pork (300 g), beef cheeks (500 g), and oxtails (500 g) in batches, then transfer the meat to a plate.

In the same pot, sauté the onion (60 g), carrot (120 g), and celery (150 g) until softened. Pour in the dry white wine (200 g), scrape up the browned bits, and reduce the liquid by about half.

Braise the ragu

Return the meat to the pot and add the chopped tongue, tomato paste (150 g), chicken broth (1200 g), fresh rosemary (5 g), fresh thyme (thymus) (5 g), bay leaf (1 g), and table salt (5 g). Bring to a gentle simmer, cover, and braise for 2–2½ hours, until the meat is tender and pulls easily from the bones.

Remove the oxtails and strip the meat from the bones. Discard the bay leaf and herb stems, return the meat to the sauce, and simmer for 10 minutes. If the sauce is too thin, reduce it uncovered until thick enough to coat the meat.

Cook the zucchini noodles

Cut the courgettes (600 g) into long thin ribbons or spiralize them. Heat the remaining olive oil (20 g), sauté the courgettes for 2–3 minutes, and season to taste. Do not overcook them, so the noodles keep their shape.

Divide the zucchini noodles between plates, spoon the hot ragu over them, and serve immediately. If needed, skim off excess fat while leaving enough to keep the sauce rich and moist.