Mamma's Beef spezzatino with borlotti beans

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Fill a large saucepan with water, add the drained beans, one potato and a bay leaf (no salt) and simmer for 1 hour or until the beans are cooked through. Let the beans cool in the liquid, then drain and discard the bay leaf and potato. Season with salt and set aside,

Step 2

Meanwhile, heat 3 tablespoons of the olive oil in a large flameproof casserole dish over medium heat. Dredge the beef cheeks in flour, shaking off the excess, then brown on all sides for 2-3 minutes.

Step 3

Season with salt, then lift them out and set aside.

Step 4

Add the remaining oil to the dish, along with the pancetta, onion, carrot and celery, and cook, stirring, until caramelised. Return the cheeks to the dish. Deglaze with the red wine, scraping up any bits caught on the base, and cook for 3-4 minutes until the alcohol has evaporated.

Step 5

Add the tomatoes, remaining bay leaves and enough water to cover completely, then season with salt and bring to a simmer. Reduce the heat to low, then cover and cook gently for 2-3 hours or until the meat starts to fall apart.

Step 6

Peel the remaining potatoes, cut them into wedges and add to the dish. Cover and cook for a further 40 minutes. Remove the lid, add the beans and cook over medium heat for 10 minutes to allow the excess liquid to reduce slightly. Taste for salt and adjust if needed. Finish with a grinding of pepper and parsley leaves and serve with crusty bread.