Created by ImPat on October 27, 2014
Step 1: Heat half the oil in a heavy based saucepan and cook the onions until browned and set aside.
Step 2: Heat remaining oil and brown beef in batches and set aside.
Step 3: Add garlic and tomato paste and gently cook for 1 minute.
Step 4: Return beef to saucepan and add stock and wine and bring to the boil, reduce heat and cover and simmer for 1 1/2 hours stirring occasionally and then add the onions and cook for a further 20 minutes.
Step 5: Whisk together the cream cheese with some of the cooking liquid until smooth and add to the saucepan and simmer a further 10 minutes.
Step 6: Spoon onto serving plates over the pasta and serve immediately.