Preparation time: 15 mins
Cooking Time: 3+ hours
Tick off the ingredients as you buy them
1. Put a large cast-iron pot on a high heat. Add the oil, then season the beef cheeks well and brown them in the pot.
2. Remove the cheeks from the pot and set aside. Add the onion, garlic, bacon, celery and carrot and cook until the onions are translucent. Add Val Verde Passata Rustica, Borolo red wine, rosemary, sage and bay leaves and bring to a simmer. Add the beef cheeks, put the lid on and simmer on the stove for 3 hours.
3. Once ready serve the dish on the table with a side of steam vegetables. Garnish with a sprig of fresh thyme.
Tip: Give the beef cheeks a stir every so often during cooking so they don't catch on the bottom of the pot and burn.