Ingredients

Step by step

1. Preheat the oven to 160°C, fan 140°C, gas 3. Season the beef. Add 1 tablespoon of the oil to a large frying pan; brown the beef in batches over a medium-high heat. Using a draining spoon, transfer to a large casserole with a lid, leaving any oil in the pan. Continue to brown the remaining beef, adding a splash of oil to the pan between each batch, and transferring the beef to the casserole when done.
2. Add the pancetta to the frying pan and fry until the fat has rendered out, then add to the beef using a draining spoon. Add the onions, carrots and celery to the oil in the frying pan, stir, and cook over a low heat for 10-15 minutes until softened.
3. Increase the heat, add the garlic; cook for 2 minutes, then add the tomato purée and bay leaves and cook for 1 minute more. Add the wine; bubble to reduce by half.
4. Tip the vegetables into the casserole and add the tomatoes, stock and 150ml water. Season, stir, and bring to a simmer then cover with a lid; transfer to the middle of the oven. Cook for 3-3 1⁄2 hours, or until the meat is tender and the sauce slightly reduced.
5. Break up the meat with a couple of forks and stir into the sauce. Portion up as required.
   Tip

   Turn ragout into...
   
   Chilli con carne 
   Fry 1 deseeded and diced green chilli, ½ tsp chilli flakes, 2 tsp ground cumin, 1 tsp ground cinnamon and 1 tsp dried oregano in 1tbsp oil. Stir in 900g beef ragout, add a tin of black beans and 150ml Mexican lager (such as Sol). Partially cover and simmer for 20-25 minutes, stirring occasionally. Season to taste, add a squeeze of lime juice and chopped coriander.
   
   Moroccan tagine 
   Fry 1 tbsp harissa paste, 1 tsp ground coriander and 1 tsp ground cumin in 1tbsp oil. Stir in 900g beef ragout, along with 200ml vegetable stock, 125g halved dried apricots, and 90g pitten green olives. Bring to a simmer, cover and cook for 20 minutes; check the seasoning. Serve with herby bulgur wheat, natural yoghurt and lemon wedges.