• Preheat oil in a large pan on stove. Season the beef with salt and pepper. Add to pan and brown all over - approx 5 minutes. Remove beef from pan and set aside.
• Add the onion, garlic, carrot and celery to the pan and cook for 5 minutes. Add the rest of the ingredients to the pan and bring to the boil.
• Transfer the beef and sauce to the slow cooker and cook on low for 6-8 hours. Once cooked, remove the bay leaves and shred the meat with forks.
• Cook pasta in boiling salted water for 8-10 minutes (less if it is fresh). Save half cup of pasta water. Drain pasta, return to pot. Add ragu and pasta water and stir gently to combine.
• Serve with cheese and a simple salad or steamed vegetables.

Recipe Shortcut

• Skip the browning of the veg and meat and pop everything in the slow cooker.