Step 1

Heat 1 tbsp oil in a heavy-based casserole that has a lid. Working in batches, toss diced beef in flour and add to pot. Brown on all sides. Season well with salt and pepper. Remove from casserole and set aside.

Step 2

Add more oil if necessary. Cook onions, garlic, celery and carrots for 2-3 minutes until vegetables are starting to soften. Return beef to pot, then pour in red wine and allow to bubble up and reduce. Stir through tomato paste. Pour in 2 cups chicken stock along with the thyme and bay leaf. Bring to the boil, then reduce heat, cover with the lid and simmer for 1 1/2 hours, stirring occasionally. Add a little extra stock if it is looking too dry.

Step 3

Add remaining cup of stock and pasta. Stir to combine. Cover with lid and simmer for a further 25 minutes until pasta is al dente. Combine cheeses in a bowl then sprinkle over casserole. Cover with lid and simmer for 5 minutes until melted. Serve while hot.