This is such a lovely dish. I saw Gordon Ramsay preparing this dish on Youtube and knew I had to do this.

It’s going to be in the oven for 4hours so plan ahead!

Everyone love this and I will definitely cook this again. Goes very well with pappardelle, a good change from the usual spaghetti…

Ingredients
1kg beef cheeks (or stewing beef)
olive oil, for frying
1 onion, peeled and finely chopped
4 garlic cloves, crushed
400ml red wine
400g canned diced tomatoes
500ml beef stock
500g dried pappardelle ( 250g for 3 persons)
handful of parsley, finely chopped
sea salt & cracked black pepper

Instructions
1. Pre-heat oven to 150C/130C fan-forced/325F

2. Heat a splash of olive oil in a haevy based pan or pot. Season the meat on both sides with salt and pepper and brown the beef. Put the beef aside.

3. If needed, add another splash of oil to the same pan and gently saute the onion and garlic. Add the red wine to de-glaze the pan, stirring to get all the bits off the bottom. Transfer the beef back to the pot Add the beef stock and tomatoes. Stir to combine.

4. Leave the lid slightly ajar and cook for 3 1/2 – 4 hours, stirring occasionally. Add more beef stock if necessary. Taste and adjust seasoning if necessary.

5. If the sauce hasn’t reduced enough, remove the beef to a plate and transfer to the pot to the stove and simmer until reduced. Add the beef back to the sauce.

6. When the beef is tender and falling apart cook your pasta in a large pot of salted water until al dente.

7. Drain pasta. Add the beef and sauce and stir through.

8.Serve with parsley and freshly grated parmesan.