Heat half the oil in a large heavy-based saucepan.

Cook the onions until browned and set aside.

Heat remaining oil in the same saucepan.

Brown beef in batches and set aside.

Add garlic and tomato paste to the saucepan.

Gently cook for 1 minute.

Return beef to saucepan.

Add beef stock and red wine and bring to the boil.

Reduce heat, cover and simmer for 1 1/2 hours, stirring occasionally.

Add onions and cook a further 20 minutes.

Whisk together the cream cheese with some of the cooking liquid until smooth.

Add the cream cheese mixture to the saucepan and simmer a further 10 minutes.

Spoon onto serving plates with cooked pasta.

Serve immediately.