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September 17, 2021

  • SERVES: 4
  • PREP TIME: 20 mins
  • COOKING TIME: 150mins


  • 1 kg beef cheeks, cut into 3-cm chunks
  • 1 tsp sea salt flakes
  • 1 tsp freshly ground black pepper
  • 2 tbsp olive oil
  • 2 large red onions, diced
  • 2 carrots, sliced, 1 cm thick
  • 2 garlic cloves, finely grated
  • 2 dried bay leaves
  • 2 tbsp tomato paste
  • 125 ml beef stock
  • 400g can crushed tomatoes
  • 1 cinnamon stick
  • pinch of grated nutmeg
  • 200g red lentil fusilli
  • 100g crumbled Greek feta, to serve.


  1. Preheat the oven to 180°C (fan-forced).
  2. Season the beef with salt and pepper.
  3. Heat half the olive oil in a large casserole pot over medium–high heat.
  4. Add the beef in batches and brown on all sides for about 5 minutes. Remove and set aside.
  5. Heat the remaining oil in the dish and sauté the onion and carrots for 2–3 minutes.
  6. Add the garlic, bay leaves and tomato paste and cook for another 30 seconds.
  7. Deglaze the pan with beef stock, and simmer for 3-4 minutes or until reduced by half.
  8. Return the beef and resting juices to the dish and add the crushed tomatoes, cinnamon, nutmeg and 1.25 litres of water.
  9. Season with an extra pinch of salt, then place in the oven and cook for 2 hours.
  10. Remove the dish from the oven and stir in the pasta. Replace lid back and cook for 15 minutes or until the pasta is al dente.
  11. Finish with Greek feta and additional black pepper.


  • Serve with fresh side salad with lemon juice and pepper.
  • Switch the red lentil fusilli for regular pasta if desired.
  • This recipe would also work well with oyster blade.


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