Ingredients
1 kg beef cheeks
SIDS SALT & PEPPER
100 g smoked panchetta
1 tbsp SIDS GARLIC SAUCE
2 red onions, chopped
2 carrots, chopped
2 celery sticks, chopped
3 rehydrated porcini mushrooms, save water
5 cloves
4 garlic cloves
2 tsp SIDS SALT & PEPPER
½ bottle red wine
½ cinnamon stick
300 ml tomato purée
1 bunch Herbes de Provence
Directions
In a big covered frypan or casserole, season beef cheeks with SIDS SALT & PEPPER then brown both sides.
Add SIDS GARLIC SAUCE, SIDS SALT & PEPPER and the remaining ingredients, cover and simmer for 3-4 hours until the meat falls apart. Remove and discard cinnamon and Herbes de Provence.
Fork the meat until it is all pulled apart then thicken if necessary.
Fold into cooked pasta and serve.
HISTORY: Herbes de Provence is a mixture of dried herbs considered typical of the Provence region of southeast France. Formerly simply a descriptive term, commercial blends started to be sold under this name in the 1970s. These blends often contain savory, marjoram, rosemary, thyme, and oregano. Lavender leaves are also included in products in the North American market. The herb mixture is typically used with grilled foods and stews.
