Heat the olive oil in a large pan and add onion, carrot and celery and fry gently for approximately 5 – 8 minutes. They must be soft and aromatic. You’re creating the base of a beautiful dish. Don’t rush things.

Add the garlic and fry for a further 1 minute to infuse the flavours.

Add the vinegar to help with a little magical depth & zing as well as lifting the wonderful base flavours up from the pan.

Create little ‘pockets’ amongst the cooking aromatics and add the beef. Salt both sides and cook to seal on both sides.

Add the tomato paste and stir through to combine.

Add the passata or sugo and stir to combine.

Add the wine and simmer gently to allow the alcohol to evaporate a little.

Stir in the roughly chopped parsley.

Cover with a lid or double layer of foil on 160oC. Simmer for anywhere between 3-6 hours preferably in your oven, but the stove top will suffice. Your beef is ready when the beef will pull apart/ shred with two forks, with ease.