Bleak winter days are the perfect time to be in the kitchen creating something hearty, like this beef-cheek minestrone.
- Heat oil in a pan over medium-high heat. Season beef, then cook, in batches, for 3-4 minutes, turning, until browned. Set aside.
- Add carrot, celery, garlic and onion to pan and cook, stirring, for 3-4 minutes or until vegetables soften. Return beef to pan with tomato paste and cook, stirring, for 1 minute. Add wine, tomato and stock, season, then bring to a simmer. Reduce heat to low and partially cover. Cook for 2 hours or until beef is tender. Add risoni and cook for a further 10 minutes until al dente. Stir in spinach until wilted.
- Divide soup among bowls and serve with parmesan shavings, pesto and grissini.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set