Preheat your oven to 160°c/fan 140/Gas 3/325°f
Heat a tablespoon of olive oil in a Dutch Oven or Deep Oven-Safe Frying Pan with a Lid over medium heat.
Season the beef generously with salt and pepper and add to the pan. Brown the beef all over (about 5 minutes) then remove from the pan with a slotted spoon and set aside.
Add another tablespoon of oil to the pan and add the finely diced onion, carrots and celery. Cook for about 4-5 minutes until beginning to soften, then add a dash of salt and pepper and the garlic and rosemary.
Cook for 2 minutes until the garlic becomes fragrant, then pour over the wine. Stir well and simmer for 5 minutes.
Stir in the tomato puree, then add the beef back into the pan and pour over the beef stock.
Stir everything together well then pop the lid on and transfer to the oven. Cook for 3.5 to 4 hours, giving it a good stir every hour or so. Add a splash of water if you feel the sauce is beginning to dry out.
Use the back of a wooden spoon to mash up any chunks of beef that haven't fallen apart. Give it a taste and add a pinch of salt and/or pepper if desired then stir in some freshly cooked pasta or serve over polenta or mashed potato.
Garnish with a sprinkle of parmesan to serve and enjoy!