1. In a large pan, heat olive oil on medium to high heat.
  2. Season beef with salt and pepper before adding to pan to cook for 2 minutes on each side or until browned. Remove meat and set aside.
  3. Add onion, carrot and ½ the amount of parsley into the same pot and cook for 3 to 5 minutes.
  4. Strain the porcini from the liquid and reserve, add porcini mushrooms to the pan and fry for further 2 minutes.
  5. Place the meat back into the pan and pour wine in. Cook until the liquid is reduced by half.
  6. Add chicken stock, tomato passata and porcini liquid. Bring to the boil and reduce heat to a simmer, cook for 1 ½ hrs or until meat is tender and falling apart. Season with salt and pepper.
  7. In the final 12 minutes of the ragu cooking, into a large pot of boiling salted water, add the pasta and cook as per packet direction. Drain.
  8. Using two forks, gently break up the meat - it should fall apart very easily.
  9. Add the pasta to the ragu and gently stir to combine.
  10. Serve and enjoy with family and friends!