In large sauce pan, add olive oil, carrot, pancetta, garlic clove (all finely chopped) on medium heat for 5mins

increase heat and add chopped beef for 5 mins

add tomatoe puree for 1 min, red wine, tomatoe sauce, beef stock and bring to boil

put in casserole dish, cover and cook at 180 C for 2 hours, stirring occasionally

Cook pasta and lay pasta on plate then cover with the beef ragu