1. Preheat the oven to 170°C fan.
2. If using house keeper cut/round roast beef, cut into chunks.
3. Heat the olive oil in a large ovenproof casserole dish. Season the beef
   with a pinch of salt and pepper and brown in batches, then set aside.
4. Add the onion, carrots and celery and cook for 8 minutes until
   softened. Stir in the garlic and cook for 1 minute.
5. Add the tomato purée and cook for another minute before stirring in the
   chopped tomatoes, beef stock, *red wine if using, honey or sugar, oregano, basil and smoked
   paprika.
6. Return the beef to the pan, bring to a gentle simmer, cover with a lid
   and transfer to the oven.
7. Cook for 2½–3 hours, until the beef is tender enough to shred
   with two forks. If it's not tender, cook for longer. If the sauce is very thick
   add some water to loosen.
8. Remove the beef and shred it with two forks add it back into the sauce
   add the worcestershire sauce, taste and season more if needed.
9. Meanwhile, cook the rigatoni or tagliatelle according to the packet
   instructions. Drain and stir through the sauce.
10. Finish with Parmesan and fresh herbs before serving.

For slow cooker: Follow the steps but add 250ml beef stock rather than the 500ml used in the original recipe and stir everything together.

Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is really tender and easily pulls apart with a fork.