1. Heat olive oil in a large pot over medium to high heat.
  2. Sear beef cheeks on either side until golden (around 45 seconds each side).
  3. Chop beef into 1-inch pieces and set aside.
  4. In the same pot, add onions, carrot and celery and sauté for around 5 minutes until onion is translucent.
  5. Add garlic and cook for another 5 minutes.
  6. Add beef cheeks back in followed by the the red wine to deglaze the pot.
  7. Add the stock, tinned tomatoes, tomato paste, sugar, bay leaves, rosemary, and thyme and stir to combine.
  8. 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.
  9. 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.
  10. 12 minutes before the beef is cooked, into a pot of boiling salted water, add the pasta and cook as per packet directions. Strain.
  11. Serve pasta in bowls, top with ragu, your choice of cheese and a sprinkle of parsley and more pepper.
  12. Enjoy with family and friends!