Slow-cooked beef ragu with fettucce

Cut the beef into little cubes so each piece clings to the pasta.

Heat 4 to 5 tablespoons olive oil in a Dutch oven over medium heat and add the chopped carrot, onion and celery with a little splash of water so it does not burn. Cover and cook about 10 minutes, adding a splash of water if it starts to burn.

Add rosemary and cook until the vegetables are soft, mushy and tender.

Add the beef and brown each side over medium heat.

Sprinkle in the flour and mix.

Add the red wine and stir until it forms a cream with the flour and the wine evaporates.

Add a little stock to keep it wet.

Add the passata and stir about two minutes.

When the sauce thickens, add half a liter of stock, the bay leaves, the celery leaves and the rosemary; season with salt (not too much) and pepper.

Cover and cook at least four hours (five or six is better), checking and stirring every half hour and adding stock if it gets dry.

For the last half hour, remove the lid and the celery leaves, bay leaf and rosemary branch, and let it thicken.

Turn off the heat, tear in basil, and cover to keep hot.

Boil the fettucce in a large pot of salted water, about eight minutes for al dente.

Warm a little olive oil and some of the sauce in a pan.

Reserve some pasta water, add the pasta to the sauce and toss, adding more sauce and a splash of pasta water.

Serve in a nest with more sauce on top.