• 750 g beef cheeks
    • 400 g mushrooms
    • 1 cup 00 flour
    • 1 small onion
    • 1 celery stalk
    • 1 carrot
    • 1 glass red wine
    • 1 tin of tomato passata
    • 1 garlic clove
    • olive oil to taste
    • salt to taste
    • pepper to taste
    • sage to taste
    • rosemary to taste


Peel the carrot and onion and remove any tough strings from the celery. Cut the vegetables into cubes and brown them in a pan with plenty of oil for at least 20 minutes, so that the onion is soft but not burnt. Cut the meat into cubes and coat them in flour, taking care to remove any excess flour. Add the cubes to the frying pan one piece at a time, taking care that the temperature does not decrease too abruptly. Brown well over medium heat and then add the red wine. Add the aromatic herbs, the garlic clove and the tomato passata, mix well and cook for about 30 minutes on low heat. Now add the mushrooms, stir well and continue cooking for another 40-60 minutes, adding a little hot stock if the stew is drying out too much. Season with salt and pepper and serve piping hot.