Although this pasta dish from Geoff Jansz is very inexpensive (about $2 per head), it tastes absolutely delicious.
2 tablespoons olive oil
1 beef cheek (or use other cheap cuts such as lamb shanks, lamb shins or beef shins)
1 teaspoon tomato paste
1 onion, diced
1 clove garlic
1 piece carrot
1 piece celery
1 bay leaf
1 cup white wine
1 cup water
parmesan cheese, freshly grated
1. Heat olive oil in a pot, and then brown beef cheeks on both sides over medium high heat. Season with black pepper over the top. (Tip: use a pot with a lid that can be put into the oven.)
2. Add the anchovies, and once they have dissolved, tip in the tomato paste and cook, stirring often.
3. Add the onion, garlic, parsley, carrot, celery, bay leaf, wine and water. Put the lid on the pot and cook in the oven at 160 °C for about two hours.
4. Remove from the oven. Discard the carrot, celery and bay leaf. Using two forks, shred the meat.
5. Over a gentle heat, stir in the freshly cooked pasta.
6. Garnish with freshly grated parmesan, capers (optional) and some extra black pepper, to taste. Serve.