Ingredients
- 2kg of beef cheeks
- 80ml olive oil
- 100g wholemeal flour, seasoned with salt and pepper
- 4 eschalot, peeled, halved and finely chopped
- 3 garlic cloves, finely chopped
- 3 celery stalks, roughly chopped
- 1 carrot, roughly chopped
- 1tbs sugar
- 2tbs tomato paste
- 2 tins of tomatoes
- 1 red chilli, very finely chopped
- 500ml beef stock
- 250ml dry red wine
- 1 sprig of rosemary
- 2 bay leaf
- ¼ bunch of thyme
- 300g pappardelle pasta
- basil and parmigiano to serve
Method
- Preheat oven to 180 degrees, bring the cheeks to room temperature and remove the fat and nerves, lightly dust with seasoned flour and brown in a casserole dish. Remove from the pan, and adding a little more oil if necessary sauté the eschalots, garlic, carrot and celery until softened.
- Add the tomato paste and cook out for 2 minutes, then deglaze the pan with the red wine, scrubbing the bottom with a wooden spoon. Cook for 3 minutes until the alcohol has been cooked out and add the stock, tomatoes, herbs, red chilli, sugar and the beef cheeks.
- Bring up to the boil then pop on a lid and place in the oven to cook for 2 hours, or until the meat is tender with a fork. If you would like to thicken the sauce, reduce on the stove top with the lid off until your desired consistency is achieved.
- Cook pappardelle according to the packets instructions and serve with torn basil leaves and parmigiano.