1 tablespoon |
extra-virgin olive oil |
|
salt |
|
freshly ground black pepper |
4 |
beef cheeks, trimmed of all fat and sinew |
1 |
small brown onion, finely chopped |
3 |
garlic cloves, finely chopped |
2 |
small carrots, cut into 1 cm dice |
1 1/2 |
celery stalks, cut into 1 cm dice |
2 |
small bay leaves |
3 |
thyme sprigs |
100g |
button mushrooms |
160ml |
tomato passata |
310ml |
red wine |
310ml |
good-quality beef stock |
125g |
cherry tomatoes |
1 tablespoon |
brown sugar |
1/4 bunch |
flat-leaf parsley |
40g |
freshly grated parmesan, (optional) |