Low and slow beef ragu with chestnut breadcrumbs

1
Preheat the oven to 160C. Start with the ragu. Set a large heavy-bottomed saucepan over a medium-heat. Add 2 tbsp olive oil. Season the beef cheeks well with salt then brown in the pan on both sides – approx 10 minutes.
2
Remove the beef from the pan and add the red onion, carrot, celery, plus more oil if needed. Cook for 10 minutes, until the vegetables start to soften. Add the garlic and tomato paste, then cook for 3 minutes more – you want to really concentrate the flavours. Pour in the beef stock and sieved tomatoes, then bring to the boil.
3
Once boiling, add the bouquet garni and return the beef cheeks to the pan, making sure they’re submerged in liquid (add more stock if needed). Cover with greaseproof paper and a lid, then slowly cook in the oven for 3-4 hours, or until the beef cheeks are falling apart.
4
Remove the beef cheeks from the sauce, then place the pan on a high heat. Boil the sauce until the liquid has reduced to a thick, sticky consistency. Shred the meat in to the sauce, then add the parsley. Season with pepper to taste. Keep warm.
5
Cook the spaghetti in boiling salted water. While the spaghetti cooks, make the breadcrumbs. Set a frying pan with the butter over a medium heat. Add the breadcrumbs, garlic and chestnuts and cook for 2-3 minutes until the breadcrumbs are golden and fragrant with garlic. Stir in a small handful parsley then season.
6
To serve, toss the spaghetti with butter and a small handful of parsley. Serve on a large platter then top with the meat ragu. Scatter with the breadcrumbs.

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