In a large saucepan, heat the olive oil and gently fry all of the vegetables for about 10 minutes until they are beginning to soften, add the meat and cook for another 5 minutes.
Add all remaining ingredients except the pasta together with about 500ml of water and bring to the boil.
Turn down the heat and allow the mixture to simmer gently for about two hours until the meat is very tender and the sauce has thickened. From time to time check that there is enough liquid to just cover the meat and add a little more water if necessary.
Season with salt and pepper to taste and serve with hot pappardelle pasta
This sounds like a long cooking process but the hands on time is only about 15 minutes, then the ragu will sit simmering away for the remaining time. Using small chunks of beef gives a much nicer texture than mince and is lower in fat.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.