Slow-Cooked Beef Ragù with Pappardelle

Heat the oven to 160°C / 320°F (140°C fan). Season the beef generously. Brown it in the oil in a casserole over high heat, in batches, and set aside.

Lower the heat and cook the onion, carrot and celery for 8 minutes until soft. Add the garlic and tomato purée and stir for a minute.

Pour in the wine and let it bubble for 2 minutes, then add the tomatoes, herbs and the beef with its juices. Bring to a simmer.

Cover and cook in the oven for 3 hours, until the beef shreds easily with a fork. Pull it apart in the sauce and season well.

Cook the pappardelle until al dente, then toss with enough ragù to coat generously. Serve with Parmesan.