Slow-Cooked Beef & Mushroom Pappardelle Ragù

Pat the beef chuck dry and season with 1 teaspoon of the fine sea salt and the black pepper. Heat half the olive oil in a heavy casserole and brown the beef in three batches. Transfer to a plate.

Add the onion, carrot and celery with the remaining fine sea salt. Cook gently for 10 minutes. Add the garlic cloves and tomato paste and cook for 2 minutes.

Pour in the dry red wine and scrape up the browned bits. Boil for 4 minutes, then return the beef with the beef stock, canned chopped tomatoes, thyme sprigs and bay leaves.

Cover loosely and simmer very gently for 2 hours, stirring occasionally, until the beef yields easily to a fork.

Brown the cremini mushrooms in the remaining olive oil in a separate pan for 7 minutes. Shred the beef in the sauce, discard the herbs, stir in the mushrooms and simmer uncovered for 15 minutes.

Cook the dried pappardelle in well-salted water until al dente, reserving 200 ml of the pasta water. Toss the pasta with the ragù, parmesan and enough pasta water to make the sauce glossy.

Divide among warm bowls and finish with chopped flat-leaf parsley and extra parmesan.