1. Heat the oven to 160C/140C fan/gas 3. In a large casserole dish, add 1 tbsp of Napolina Olive Oil. Add the onions, carrots and leeks, then gently fry on a low to medium heat for 10 mins, until softened. Add the garlic and Napolina Tomato Purée and cook for 1 min.
2. Add the beef and flour, then stir into the mixture. Cook for 1 min, then add the red wine. Bring to the boil, then add the Napolina Chopped Tomatoes and beef stock. Season with salt and freshly ground black pepper, then add the rosemary and thyme. Bring the ragu to a gentle simmer and cook for 2-3 mins. Put the lid on the ragu, then cook in the oven for 4 hrs. Stir the ragu after 2½ hrs, then return to the oven.
3. After 4 hrs, remove from the oven and check the beef is tender. Use two forks to break it into chunky flakes, stirring it through the ragu. Leave to stand while you prepare the pasta.
4. Bring a pan of water to the boil, then cook the Napolina 50%/50% Spaghetti to pack instructions. When al dente, drain, drizzle over 1 tbsp of Napolina Olive Oil, then serve with the ragu spooned on top. To finish, garnish with parsley and parmesan.
Tip: The ragu will reduce and thicken more if cooked in a wide casserole dish. Simply add a splash of freshly boiled water when you shred the meat if it becomes too thick for your liking.