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Heat olive oil in a large pot over medium to high heat.
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Sear beef cheeks on either side until golden (around 45 seconds each side).
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Chop beef into 1-inch pieces and set aside.
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In the same pot, add onions, carrot and celery and sauté for around 5 minutes until onion is translucent.
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Add garlic and cook for another 5 minutes.
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Add beef cheeks back in followed by the the red wine to deglaze the pot.
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Add the stock, tinned tomatoes, tomato paste, sugar, bay leaves, rosemary, and thyme and stir to combine.
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Bring to a simmer, place the lid on and turn down to a low heat and let simmer for around 2 hours. Season with salt and pepper.
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Every 30 minutes, check the pot and give it a stir, adding 1/2 a cup of water at a time if it becomes too thick or is sticking to the bottom.
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12 minutes before the beef is cooked, into a pot of boiling salted water, add the pasta and cook as per packet directions. Strain.
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Serve pasta in bowls, top with ragu, your choice of cheese and a sprinkle of parsley and more pepper.
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Enjoy with family and friends!
