Directions

1. Finely dice all vegetables (carrot, celery, onion, garlic, tomatoes).

2. Season beef cheek with salt and pepper. Pan-sear the beef with olive oil in an oven-friendly heavy pot (eg le creuset pot). Take out.

3. Pre-heat oven to 160 degrees Celsius.

4. In the same heavy pot using with the leftover oil, stir fry diced vegetables except tomato (onion first until soft, then carrot and celery, and lastly garlic). Season with salt and pepper. Add wine and cook until alcohol is evaporated, then add beef stock, tomatoes, bay leaves. Add in beef cheek and cover it with liquid where possible. Cover with lid and put it in oven. Heat for 2.5 to 3 hours.

5. Take out beef and shred it with two forks. Discard bay leave and blend vegetables and liquid with a blender to form sauce. Return sauce to pot and keep it warm. Adjust seasoning of the sauce. Add tomato paste if needed.

6. Cook pasta with salted boiling water according to package. When done, mix pasta with sauce in a pan and cook till sauce is well mixed with pasta. Mix in shredded beef. Done.