By @indulgethyself

Edited by Homegrown Market

 Ingredients:

• 1 tbsp. salt
• Black pepper
• 3 tbsp. olive oil
• 3 cloves garlic, minced
• 1 onion , diced
• 1 cup carrots, diced
• 1 cup celery, diced
• 800g tomato sauce
• 3 tbsp. tomato paste
• 2 beef or chicken stock cubes
• 1 cup red wine full bodied (like merlot, cabernet sauvignon), or sub with non alcoholic wine
• 1 1/2 cups water
• 2 sprigs of rosemary
• 3 dried bay leaves

Instructions:

1. Pat beef dry and sprinkle with salt and pepper
2. Sear Beef: Heat 1 tbsp. olive oil over high heat in a heavy based pot. Add beef and sear each piece aggressively on all sides until very browned (3 - 5 minutes in total), then remove onto a plate.
3. Turn stove down to medium low and add remaining 2 tbsp. of olive oil.
4. Add garlic and onion and sauté for 2 minutes. Then add the carrots and celery and sauté slowly for 5 minutes.
5. Add remaining Ragu ingredients and return the beef to the pot (including juices). Turn the stove up and bring it to a simmer, then turn it down to low so it's bubbling very very gently.
6. Slow cook: Cover the pot and let it cook for 2 hours & a half or until beef is tender enough to shred.
7. Shred: Remove beef then coarsely shred with 2 forks. Return beef to the pot. Simmer for 30 minutes uncovered, if the sauce is still watery in order to thicken.
8. Final season: Do a taste test and adjust the seasoning to your taste with salt and pepper. ALSO, add 1/2 tsp sugar if sauce is a bit sour for your taste.
9. Place the lid on and set aside until ready to serve (it's even better the next day and freezes well for months!).
10. Pasta: Bring a very large pot of water with 1 tbsp. of salt to the boil.
11. Add pasta and cook for 1 minute less than the recommended cooking time as per the packet instructions.
12. Add desired amount of Ragu in a pan.
13. When the pasta is ready, transfer it directly from the pot into the fry pan using tongs.
14. Add some of the pasta water into the fry pan.
15. Gently toss the pasta for 1 to 2 minutes, until the sauce water evaporates and leaves you with a thick Ragu sauce that coats the pasta.
16. Serve with plenty of freshly grated Parmesan & enjoy.