Slow Cooked Beef Ragu

500g dried pappardelle (or pasta of choice)

3 tbsp olive oil

2lb beef stewing beef cut into 1” cubes

1 beef stock cube (I use OXO)

30g butter

1 large onion, diced

3 garlic cloves, minced

1 large carrot, diced

1 celery stick, diced

1 tbsp plain flour

400g tin chopped tomatoes

4 tbsp tomato purée

400ml beef stock

Few sprigs of rosemary

1 bay leaf

Salt and freshly ground black pepper

Fresh basil, finely chopped, to garnish

50g Parmesan cheese, grated