Rib eye beef ragu

1 piece of beef rib eye (400g approx) cut finely into little pieces
750 jar of tomato passata
1 onion small one finely diced
1 carrot peeled and finely diced
1 stalk celery finely diced
1 large clove garlic finely diced
fresh herbs 1 handful of sage, basil, rosemary cut up finely
1 bay leaf
2 tablespoons of red wine
olive oil
little bit of dried chilli
salt and pepper

In a frypan place a handful of the beef and some olive oil and cook until brown.  Move the cooked beef into a larger pot with lid and continue to cook all the beef this way a small amount at a time until all done.  At the end add the wine to the pan to deglaze then add this wine to the larger pot with the meat.

Add the sauce, a cup of water, vegetables and herbs.  Add a little chilli if you desire a little more heat and salt and pepper to your liking.  This should be simmered slowly for around 4 hours.  The beef will melt down and be really soft.

Ragu tastes amazing with any pasta.  Pappardelle pasta is a large ribbon pasta that is very tasty with this sauce.