Beef Cheek and Bean Ragu

250g dried cannellini beans
1.25kg beef cheeks, cut into large pieces (about 4cm), any visible fat and sinew trimmed
5-6 tbsp olive oil
1 large onion, finely chopped
2 carrots, finely chopped
2 celery sticks, finely chopped
2 large garlic cloves, crushed
1 tbsp each chopped thyme and sage
1 bottle (750ml) red wine
750ml tomato passata
2 fresh bay leaves, bashed

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