Serves 4-6

1kg stewing beef or brisket, cut into large chunks
Salt and black pepper
2 tbsp olive oil
1 carrot, chopped
1 onion, chopped
1 celery stick, chopped
3 garlic cloves, crushed
100ml red wine
3 tbsp tomato purée
2 x 400g tins of chopped tomatoes
900ml water
1 beef stock cube
2 dried bay leaves

To serve:
Parmesan, grated
A handful of fresh parsley, chopped
450g spaghetti

1. Pat the beef dry and sprinkle liberally with salt and pepper. Heat one tablespoon of the oil in a heavy frying pan over a medium-high heat and brown the meat on all sides. Remove from the pan and set aside.
2. Reduce the heat and add the remaining oil. Add the carrot, onion and celery and cook for 7-10 minutes until soft but not browned.
3. Add the garlic and cook for another minute.
4. Pour in the wine and bubble until it has nearly evaporated.
5. Add the remaining ingredients, including the beef and any juices it has released.
6. Increase the heat and bring to a simmer. Cover with a lid, reduce the heat and cook for two hours until the sauce is thick and the beef is tender.
7. Shred the beef with two forks.
8. Bring a pot of salted water to the boil and cook the spaghetti according to the package instructions.
9. Drain, reserving about 180ml of the cooking water.
10. Add the pasta to the sauce with the reserved water, tossing to coat for 1-2 minutes until the sauce thickens.
11. Serve hot with grated Parmesan and chopped parsley.

Per serving: 638kcals, 17.5g fat (5.1g saturated), 52.2g carbs, 6g sugars, 62.9g protein, 2.9g fibre, 0.682g sodium