Ox cheek Genovese with cheese-stuffed Ligurian flatbread

Slow-cooked ox cheek Genovese delivers melt-in-the-mouth richness tangled with fresh pasta, with a punchy basil sauce, and golden Ligurian flatbread, oozing with cheese, perfect for soaking up every flavour-packed drop.

Ingredients

For the ox cheek

• • 2 ox cheeks (beef cheeks)
  • 2 tbsp olive oil
  • 1 onion, peeled and quartered
  • 1 carrot, peeled and chopped into 4
  • 2 celery sticks, chopped into 4
  • 1 bay leaf
  • 1 garlic bulb, halved
  • 2 rosemary sprigs
  • 400g tin tomatoes
  • 250ml Italian red wine
  • 500ml beef stock
  • Salt and freshly ground black pepper

For the flatbread

• • 400g strong white bread flour, plus extra for dusting
  • 10g salt, plus extra for sprinkling
  • 50ml olive oil, plus extra for brushing
  • 250g Stracchino cheese

For the basil sauce

• • 20g Parmesan, grated
  • 50g pecorino, grated
  • 1 garlic clove, crushed
  • 2 tbsp pine nuts, toasted
  • 1 large bunch fresh basil
  • Olive oil (as needed for sauce)

To serve

• 150g fresh tagliatelle or pappardelle
• 1 cooked potato, peeled and diced
• 100g cooked green beans, diced

Method

1. Sear and Braise the Ox Cheeks
   Pat the ox cheeks dry and season generously. Heat olive oil in an ovenproof dish over high heat, brown the cheeks on all sides, then remove.
   Add onion, carrot, celery, bay, garlic, and rosemary to the pan. Sweat for 5–8 minutes.
   Pour in tinned tomatoes and red wine, bring to a simmer and reduce the wine by half. Return the cheeks to the dish and add beef stock.
   Cover and simmer gently for around 2 hours, until the cheeks are very tender and the vegetables soft.
2. Finish the Sauce and Meat
   Remove the cheeks and set aside. Strain the sauce, discarding solids. Return the sauce to the pan and reduce on high until thick and flavourful.
   Break the ox cheeks into large chunks and return to the sauce to keep warm.
3. Make the Cheese-Stuffed Ligurian Flatbread
   In a mixing bowl, stir together bread flour, salt and olive oil. Gradually add 150ml water to form a dough.
   Knead by hand or mixer with hook for a few minutes until smooth. Cover and rest for a couple of hours.
   Heat oven to 240C/220C fan/Gas 9.
   Split dough in half and roll each out to 2mm thick, dinner plate-sized rounds.
   Lay Stracchino cheese over one round, top with the second, and seal the edges. Prick across the top with a fork, place on a baking sheet. Brush with olive oil and sprinkle with salt.
   Bake for 15 minutes until golden and bubbling.
4. Prepare the Basil Sauce
   Put Parmesan, pecorino, crushed garlic, toasted pine nuts, and most of the basil leaves in a pestle and mortar. Pound to a coarse paste.
   Slowly work in enough olive oil for a spoonable sauce. Reserve a few basil leaves for garnish.
5. Cook Pasta and Vegetables
   Boil pasta to just al dente. In a separate pan, warm the diced cooked potato and green beans.
   Drain pasta, then toss together with ox cheek and sauce, coating the pasta evenly. Fold in the warmed potatoes and green beans.
6. Serve
   Spoon pasta and ox cheeks into serving bowls. Drizzle generously with basil sauce, scatter reserved basil and extra Parmesan if liked.
   Slice the Ligurian cheese flatbread and serve alongside for mopping up every luscious bit of sauce.

Suggested Wine Pairing

Ox cheek Genovese calls for bold, food-friendly wines with depth yet enough acidity to lift the richness.

• Majestic: Bricco dei Tati Barbera d’Asti (£8.99)Barbera’s vibrant cherry fruit, low tannins, and lively acidity cleanse the palate after each mouthful of slow-cooked beef and tangy cheese.
• Tesco: Finest Montepulciano d’Abruzzo (£7.75)Ripe black fruits with a soft, spiced finish—this Italian classic meets rich, saucy Genovese and creamy flatbread head on without overwhelm.
• Sainsbury’s: Taste the Difference Chianti Rufina (£9.00)Tart cherry, dried herbs and a savoury edge underline the beef’s depth and lift the fresh basil sauce, making each forkful sing.

What can you serve with this

1. Roasted Root Vegetables – Sweet roasted carrots and parsnips bring earthy balance to the rich beef and help mop up the sauce.
2. Bitter Leaf Salad – Radicchio or endive dressed lightly with lemon cuts through the richness and refreshes the palate.
3. Marinated Olives – Their briny kick rounds out every Mediterranean bite and pairs naturally with beef and bread.
4. Simple Tomato Salad – Slices of ripe tomato with basil, olive oil and a pinch of salt add colour and juicy contrast to the robust main.
5. Lemon Sorbet – For dessert, this clears the palate with zingy coolness, enhancing your dining experience.

FAQs for Ox Cheek Genovese with Cheese-Stuffed Ligurian Flatbread

• Can I use a different cut instead of ox cheek?
  Yes, beef shin or brisket also slow-cook well and stay moist in long braises.
• How long does it take to cook ox cheek until tender?
  Allow at least 2–3 hours simmering for a truly tender result.
• Can I make the flatbread without Stracchino cheese?
  Try mozzarella or taleggio as tasty alternatives, though Stracchino is traditional.
• Is this dish suitable for freezing?
  The ox cheek sauce freezes well; flatbread is best enjoyed fresh but can be frozen then reheated.
• How do I know when ox cheek is cooked properly?
  It should pull apart with a fork and be meltingly soft.
• What pasta shape goes best with Genovese sauce?
  Tagliatelle or pappardelle are classic, as their broad ribbons hold the hearty sauce.
• What is Ligurian flatbread called in Italy?
  Focaccia di Recco, famous in Liguria, is stuffed with cheese in this style.
• Can I make basil sauce in a food processor?
  Yes, pulse all sauce ingredients, but finish with a pestle and mortar for best texture.
• Is this dish suitable for vegetarians?
  No, for a meat-free version, substitute braised mushrooms for beef and use vegetarian cheeses.

Nutri-score Health Check

Nutri-Score: D

This Nutri-Score D is based on the ingredients’ rich beef content, creamy cheese, olive oil, white flour, and some vegetables. While the dish boasts protein and classic Italian flavours, a high amount of saturated fat and sodium limit its rating. The score is automatically calculated from the recipe’s ingredients and offers only a general nutritional guide.

Positive Factors

• Beef provides iron and protein
• Basil, tomato, carrot, celery add fibre and micronutrients
• Olive oil includes heart-healthy fats

Negative Factors

• Cheese and butter raise saturated fat
• White flour is low in fibre
• High salt content overall

Best enjoyed occasionally as a comfort treat in a balanced diet.