Beef Ragu with Pappardelle

800g beef chuck steak, cut into large 5-6cm pieces

Salt and freshly ground black pepper

100g streaky bacon, finely diced

1 tbsp The Good Oil extra virgin rapeseed oil

1 medium onion, finely diced

1 medium carrot, finely diced

1 celery stalk, finely diced

3 cloves garlic, crushed

2 tbsp tomato paste

150ml dry red wine

400g can whole peeled tomatoes

250ml beef stock

1-2 sprigs fresh rosemary

1 bay leaf

400g pappardelle

40g finely grated Parmesan, plus extra to serve

Small handful fresh basil leaves, to serve

Place a large heavy-based casserole or saucepan over medium-high heat. Add the bacon and cook for 3-4 minutes until golden. Remove with a slotted spoon and set aside, leaving the rendered fat in the pan.

Season the beef generously with salt and freshly ground black pepper. Add The Good Oil extra virgin rapeseed oil to the pan, then brown the beef for 2-3 minutes on each side. Transfer to a plate and set aside.

Reduce the heat to medium. Add the onion, carrot and celery and cook for 7-8 minutes until softened. Add the garlic and cook for 1 minute, then add the tomato paste and cook for a further 1-2 minutes until slightly darkened.

Pour in the red wine, scraping up any caramelised bits from the base of the pan, and simmer for 2-3 minutes until reduced by about half.

Add the tomatoes, breaking them up with a wooden spoon, followed by the stock, rosemary, bay leaf and bacon. Return the beef and any resting juices to the pan.

Bring to a simmer, then reduce the heat to low. Cover and gently simmer for 2 hours, stirring occasionally, until the beef is very tender and pulls apart easily.

Transfer the beef to a board and discard the rosemary and bay leaf. Using two forks, pull the beef into rough, chunky strands. Return the beef to the sauce and simmer uncovered for 15-20 minutes until rich and thick. Season to taste.

Meanwhile, cook the pappardelle in well-salted boiling water according to the packet instructions until al dente. Reserve 1 cup of the pasta water, then drain.

Add the pappardelle and Parmesan to the ragù with a splash of the reserved pasta water. Toss gently over low heat until the pasta is well coated, adding a little more pasta water if needed.

Divide between bowls and serve with extra Parmesan and torn basil leaves.