Serves: 4 
Preparation/cooking time: 4 hours 

Ingredients

1-2 (600g) Beef cheeks 

2 tbsp Olive oil 

2 cloves Garlic, chopped 

½ Onion, peeled and diced 

1 stick Celery, diced 

1 small-med size Carrot, peeled and diced 

150 ml Red wine 

1 can Chopped tomatoes 

600ml Beef stock 

4 sprigs.        Thyme 

2 Bay leaves 

Salt and pepper 

1 kg Gnocchi 

60 g Shaved truffle pecorino 

Method

1. Preheat oven to 160c. 
2. Heat oil in a heavy bottom oven proof pan, add beef cheeks and brown evenly than remove and set aside. 
3. Add garlic, onion, celery and carrot, gently fry for 1-2 minutes while stirring. 
4. Add red wine and simmer for 2-3 minutes then add tomatoes, stock, thyme, bay leaves, a pinch of salt and freshly ground pepper, stir well before returning the beef cheeks, cover and cook in the oven for about 3 and a half hours or until well cooked, the meat is soft and falling apart, check occasionally and add some water if necessary. 
5. Remove pan from oven and place onto the stove top. 
6. Gently remove beef cheeks onto a plate to cool, then flake the meat into the sauce and stir, check and adjust seasoning if necessary, keep warm. 
7. Bring a pot of salted water to the boil and cook gnocchi to recommended time as per pack instructions. 
8. Drain gnocchi and add to beef cheek ragu, gently stir and serve. 
9. Sprinkle with shaved truffle pecorino and some freshly ground pepper.  

Tips

Serve with rocket leaves. 

Drizzle with truffle oil for some serious indulgence.