Allow a beef cheek per person, trimming each one of all membranes.

Dust them lightly with the plain flour. Heat some olive oil in a skillet and brown the meat lightly.

In a pot saute 4 diced onions (for six people) in a little olive oil making sure they become transparent but don't colour. Arrange the cheeks on top of the onions, season a little with salt and pepper, add 3 peeled carrots cut into 3cm lengths, 10 whole peeled garlic cloves, 4 peeled and pureed ripe tomatoes and enough dry, white wine so that the meat is almost covered. Bring this to the boil, lower the heat and simmer, covered, for 45 minutes.

Take half a cup of the liquid and mix with a tablespoon of plain flour. Return this mixture to the pot, add a cup of dried cannellini beans (soaked overnight) and a cup of chopped parsley.

Simmer for another 45-60 minutes until the cheeks are tender.

To serve: Season and serve with freshly made polenta.