You'll need to begin this recipe a day ahead.
- 4 beef cheeks (about 1kg)
- 500 ml red wine
- 1½ tbsp olive oil
- 1 onion, coarsely chopped
- 4 garlic cloves, coarsely chopped
- 1 tbsp tomato paste
- 1 litre beef stock (4 cups)
- 4 rosemary sprigs
- 2 tbsp brown sugar, or to taste
- 80 ml saba (see note) (1/3 cup)
- 60 ml red wine vinegar, or to taste (¼ cup)
- 1 quantity <b><u><a href='http://www.gourmettraveller.com.au/egg-yolk-pasta-dough.htm'>egg-yolk pasta dough</a></b></u>
- 1 cup (loosely packed) flat-leaf parsley, coarsely chopped
- 1 garlic clove, finely chopped
- 1Combine beef cheeks and red wine in a non-reactive container, refrigerate to marinate overnight, turning occasionally.
- 2Preheat oven to 110C. Heat oil in a large casserole over high heat. Remove beef from marinade (reserve marinade), pat dry and cook, turning once, until browned (1-2 minutes each side), remove beef, set aside. Reduce heat to low, add onion and garlic to casserole, sauté until tender (7-10 minutes). Add tomato paste and stir occasionally until paste darkens (1-2 minutes). Add stock, three rosemary sprigs, reserved marinade and bring to the simmer. Add beef, cover and cook in oven until very tender (3-3½ hours).
- 3Meanwhile, for pappardelle, cut pasta into 2cm-thick ribbons and set aside on a tray dusted with semolina.
- 4Remove beef from liquid, strain liquid through a fine sieve into a saucepan. Add sugar, saba, vinegar and remaining rosemary. Reduce liquid over medium heat until slightly thickened (10-15 minutes). Season to taste, adding more sugar and vinegar to taste. Coarsely shred beef, toss through sauce, keep warm.
- 5For gremolata, combine ingredients in a bowl, stir to combine and set aside.
- 6Cook pasta in a large saucepan of boiling salted water until al dente (1-2 minutes). Drain, toss through beef sauce and serve hot, scattered with gremolata.
Note Saba is a thick, sweet condiment made from grape must. If unavailable, substitute vincotto.