• Pat beef dry and sprinkle with salt and pepper.
• Heat 1 tablespoon olive oil over high heat in a heavy based pot. Add beef and sear each piece on all sides until browned (around 3 minutes in total), then remove onto a plate.
• Turn stove down to medium low and add remaining 2 tablespoon of olive oil.
• Add garlic and onion and sauté for 2 minutes. Then add the carrots and celery and sauté slowly for 5 minutes.
• Add remaining Ragu ingredients (except extra salt and pepper) and return the beef to the pot (add the juices too). Turn the stove up and bring it to a simmer, then turn it down to low. Cover the pot and let it cook for 1 hr 45 minutes.
• Then remove the lid and let it cook for a further 30 minutes until the beef is tender enough to pull apart with forks and the liquid has reduced to be a thick sauce.
• Do a taste test and adjust the seasoning to your taste with salt and pepper. ALSO add a bit of sugar (½ teaspoon at a time!) if it is a bit sour for your taste.
• Turn the stove off and remove the beef from the sauce into a large bowl. Shred it coarsely with two forks. Then return it to the sauce. Place the lid on and set aside until ready to serve.

To Serve:

• Bring a very large pot of water with 1 tablespoon of salt to the boil.
• Add pasta and cook for 1 minute less than the recommended cooking time as per the packet instructions.
• Meanwhile, place 5 cups of the Ragu in a very large fry pan, or use 2 normal size fry pans. (Note 4) Heat over high heat while the pasta is cooking.
• When the pasta is ready, transfer it directly from the pot into the fry pan using tongs.
• Add ¾ cup of pasta water into the fry pan.
• 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.
• Serve it immediately with plenty of freshly grated parmesan or with parmigiano reggiano.