Slow Cooked Beef & Pancetta Ragu

Step 1: Heat 1/2 the oil in a large heavy based flameproof, casserole dish over medium-high heat and cook the beef, in 3 batches, for 8 minutes or until browned all over and transfer to a bowl.

Step 2: Reduce heat to medium and heat remaining oil in same dish and add onion, carrot, celery, capsicum, pancetta, rosemary and thyme and cook, stirring occasionally, for 10 minutes or until vegetables just begin to soften.

Step 3: Add garlic, cook for 1 minutes or until fragrant and then add flour and cook, stirring for 1 minute or until vegetables are coated and then stir in wine and bring to a simmer and simmer for 1 minute or until reduced slightly and th3en add tomato paste, stock and tomatoes and stir to combine.

Step 4: Return beef to the dish and stir to combine, season with salt and pepper and cover and bring to the boil and then reduce heat to low and simmer, stirring occasionally for 3 hours or until meat is very tender and sauce thickens and use the back of a spoon to break up meat.

Step 5: Cook pasta following packet directions and drain well and return to pan and add butter and toss to coat and season with salt and pepper.

Step 6: Serve ragu on pasta, sprinkled with parmesan and parsley.