Ox Cheeks with Red Wine and Tagliatelle

Brown the cheeks to be well sealed and reserve them. In the same casserole, fry the onions with the cloves of garlic and add the flour, carrots, tomatoes, red wine and the reserved cheeks. Cover with homemade beef broth, season and cook over very low heat for six to seven hours.

Veal cheeks, onion, garlic, carrot, tomato, wheat flour, red wine (sulphites), aromatic herbs, extra virgin olive oil, salt and tagliatelle (wheat flour).

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