Ingredients
1 Ox cheek
Salt and pepper
2 tbsp Olive oil
1 medium white onion diced
2 Carrots peeled and diced
2 sticks celery
4 cloves garlic chopped
1 tbsp chopped rosemary and thyme
300ml Red white
2 400g tins of chopped tomatoes
1 beef stock cube made up to 1 pint
30g Butter
250g Fresh lasagne sheets
Here’s how
Chop the onions, carrots and celery finely.
Pre heat an oven proof dish on the hob.
Add a drizzle of olive oil onto the beef and season with salt and pepper before adding to the pre heated pan.
Cook the beef until golden brown on all sides, it should take about 5 minutes.
Add the vegetables around the beef making sure the meat is still touching the pan.
Add the chopped garlic and wine to the pan.
Pour in 2 tins of chopped tomatoes and the stock.
Bring the pan up. to the boil and simmer for 2 hours or until tender on a gentle heat.
You can also cook this in the oven for the same time at 160c or until tender, but make sure you put the lid on.
When cooked remove the beef from the sauce and break up with a spoon, before returning to the sauce.
Add 30g of butter and stir together to give an extra touch of richness.
Cut the pasta into 2cm strips and cook for 2 minutes in salted boiling water, before lifting out with some tongs and adding to the sauce.
Serve with a drizzle of Oliver oil and a few shavings of parmesan cheese.
