Ingredients

• 800 g beef cheeks
• 1 medium onion, roughly chopped
• 1 large red capsicum, diced.
• 1 jar kalamata olives, pitted and sliced.
• 3 cloves garlic, finely minced
• 1⁄2 cup red wine
• 1 bottle tomato passata
• 1 tin diced tomatoes
• 2 bay leaves
• olive oil
• Sea salt and black pepper
• 1⁄2 cup fresh basil leaves.
• Parmigiano-Reggiano for grating
• 1 Packet you favourite Pasta (Rigatoni or Schiaffoni works best)

Instructions

Trim the majority of fat off the beef cheeks, leaving some for flavour. Season generously with salt and pepper on both sides.

Heat a medium heavy-based pot until hot and then sear without moving until browned. Flip and brown the other side. Do this with all the beef cheek transferring to plate after each batch.

Reduce the heat and add the onion, capsicum, olives, and garlic to the pot. Sauté until soft and fragrant, scraping off the browned bits from the bottom.

Deglaze the pot with red wine, turn up the heat, and simmer until the mixture thickens.

Stir in the diced tomatoes, tomato passata, and bay leaves. Mix well.

Return the seared beef cheeks along with any collected juices to the pot. Submerge the meat in the sauce, lower the heat, and partially cover with a lid.

Simmer for 2-3 hours or until the meat easily falls apart with a fork. Skim off any excess fat with a spoon, then remove the beef from the sauce, roughly chop or shred it, and return it to the sauce. Set aside.

Bring a large pot of salted water to a boil and cook the pasta according to the instructions on the packet (cooking times vary for different pasta types).

Once the pasta is cooked and drained, combine it in a bowl with some of the sauce and toss to coat.

Serve the beef cheek Ragù topped with extra sauce, fresh basil, and freshly grated Parmigiano-Reggiano. Enjoy!