Preheat the oven to 180c/160c fan/gas 4.
Heat the olive oil over a medium heat in a large, oven -proof saucepan or stew on the tongue on a medium heat.Apply the beef, add to the pan and brown on all sides.Remove the beef and put it aside.
Add the onion, garlic, celery and rosemary to the pan and cook until soft.Bring the meat back into the pan, add the red wine and cook up.Ripe the tomato passport and cover the surface of Ragù with a circle of baking paper.Bake for 2½ hours, or until the meat is very soft.
Remove the baking paper and burst the meat with a fork.Season with salt and pepper and put them aside.
Cook Pappardelle in the salted boiling water according to the instructions of the package, or to Al dente.
In a frying pan, mix 3 tablespoons of ragù per.A part of the pasta with a tablespoon of pasta material.Cook over a low heat and throw together until the sauce clings to the pasta.
Serve with grated Parmesan cheese and freshly painted black pepper.
