Beef cheeks slow-braised in Lambrusco wine

Type of recipe: Main courses

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Preparation method:

Sauté the chopped onion in a pan with a little extra-virgin olive oil. Add the chopped carrot and celery and a clove of garlic. Cut the cheeks into pieces, bearing in mind that you should be able to get about 6 pieces from each cheek. Add enough Lambrusco wine to cover the meat. Add the tomato sauce, cloves and bay leaves. Cook for about 2-3 hours over a low heat. When cooked, plate up with the sauce and accompanied with a few slices of polenta.

Preparation method:

Sauté the chopped onion in a pan with a little extra-virgin olive oil. Add the chopped carrot and celery and a clove of garlic. Cut the cheeks into pieces, bearing in mind that you should be able to get about 6 pieces from each cheek. Add enough Lambrusco wine to cover the meat. Add the tomato sauce, cloves and bay leaves. Cook for about 2-3 hours over a low heat. When cooked, plate up with the sauce and accompanied with a few slices of polenta.