Traditional Beef Bourguignon with Red Wine Sauce

Method

1. Cut the beef cheek into chunks and season with salt and pepper.
2. In a large pot, cook the bacon until crispy, then brown the beef in batches.
3. Add chopped onion, carrot, and garlic to the pot, and sauté until softened.
4. Stir in tomato paste and cook for 2 minutes, then add red wine to deglaze the pot.
5. Add herbs de Provence, enough water to cover the beef, and simmer for 2.5 hours.
6. Cook pasta according to package instructions, and toss with butter.
7. Serve the beef bourguignon over the pasta.
8. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.