2 carrots, chopped
1 stalk celery, chopped
2 garlic cloves, finely chopped
1 large onion, diced
16 small sage leaves
2 tbsp plain flour
semolina flour, for dusting
150ml/5fl oz beef stock
salt and freshly ground black pepper
freshly ground black pepper
200g/7oz ’00’ flour, plus extra for dusting
salt
1 tbsp tomato purée
2 tbsp vegetable oil
60g/2¼oz salted butter
2 free-range eggs
freshly grated Parmesan, to serve
800g/1lb 2oz beef cheeks
200ml/7fl oz red wine