Ingredients

• 4 tbsp olive oil
• 1kg/2lb 4oz chuck steak
• cut into 2cm/¾in pieces
• 1 brown onion
• finely chopped
• 1 garlic clove
• crushed
• 4 sticks celery
• finely chopped
• 1 tbsp finely chopped fresh rosemary
• 350ml/12fl oz Chianti red wine
• 600g/1lb 5oz tomato passata
• pappadelle pasta (approximately 100g/3½oz fresh or 50g/1¾oz dry pasta per person)
• freshly grated Parmesan cheese
• to serve
• salt and freshly ground black pepper

Directions

• Preheat the oven to 180C/160C Fan/Gas 4.
• In a large
• heavy-based
• ovenproof saucepan or casserole
• heat the olive oil over a medium heat. Season the beef
• add to the pan and brown on all sides. Remove the beef and set aside.
• Add the onion
• garlic
• celery and rosemary to the pan and cook until soft. Return the meat to the pan
• add the red wine and bring to the boil. Stir in the tomato passata and cover the surface of the ragù with a circle of baking paper. Bake for 2½ hours or until the meat is very tender.
• Remove the baking paper and break up the meat using a fork. Season with salt and pepper and set aside.
• To serve
• cook the pappardelle in salted boiling water according to the packet instructions
• or until al dente.
• In a sauté pan
• mix 3 tablespoons of the ragù per portion of pasta with a tablespoon of the pasta water. Cook on a low heat and toss together until the sauce clings to the pasta.
• Serve with grated Parmesan cheese and freshly ground black pepper.