Step 1

Preheat oven to 160C/325F.

Step 2

Place the braising beef in a bowl and mix with the flour, salt and pepper.

Step 3

Heat up the oil in a large casserole pan, Brown the beef (you may need to do this in two or three batches).

Step 4

Add the onion to the beef and cook on a low heat for 3-4 minutes until the onion starts to soften.

Step 5

Add in the carrot, celery and garlic and cook for another two minutes.

Step 6

Add in the tomato puree (paste) and stir, then add in the wine, turn up the heat and let it bubble for a couple of minutes. Scrape up any bits that may have stuck to the bottom of the pan.

Step 7

Add in the chopped tomatoes, beef stock and thyme. Bring to the boil, stir and place a lid on the pan.

Step 8

Place in the oven for 3-4 hours(*Note until the beef is very tender. Check every hour or so to ensure the sauce isn't running dry. Top up with a splash of boiling water if it's starting to look dry.

Step 9

Once cooked, serve with pappardelle. You can stir the pappardelle through the sauce or just serve the sauce on top of the pappardelle if you prefer. Top with a sprinkling of cheese and parsley, then serve.