Cut three beef cheeks (around 1.2kg in total) into 3 or 4 pieces each and season with salt and pepper. Heat 1 tbsp olive oil in a large casserole pan over high heat. Colour 4 or 5 beef cheek pieces at a time in the hot pan, turning until well browned on all sides. Remove to a plate and set aside while you brown the remaining meat.

Once all the beef is browned and set aside, add 150g pancetta, chopped to the pan and cook for 5 minutes or until golden and crispy. Add 1 tbsp olive oil, and 2 onions, finely chopped and cook over medium-high heat for 5 minutes to soften. Add 3 carrots, 4 celery sticks and 4 garlic cloves, all finely chopped, and cook, stirring from time to time, for 8 minutes.

Stir in 3 tbsp tomato purée and cook, stirring, for 2 minutes.
Now pour in 400ml red wine, scraping up the sediment stuck to the bottom of the pan. Bring to a simmer and let the wine bubble to reduce by half.

Add 4 sprigs of thyme, 2 sprigs of rosemary, 2 bay leaves, 500ml beef stock and 2 x 400g cans of chopped tomatoes and bring back up to a simmer.

Return the beef to the pan and put the lid on. Transfer the pan to the oven (set to 180°C) and cook for 3½ hours or until the meat is meltingly tender.

Serve with polenta or mashed potatoes and sprinkle with chopped parsley.

Makes 8-9 servings.