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In a large pan, heat olive oil on medium to high heat.
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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.
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Add onion, carrot and ½ the amount of parsley into the same pot and cook for 3 to 5 minutes.
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Strain the porcini from the liquid and reserve, add porcini mushrooms to the pan and fry for further 2 minutes.
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Place the meat back into the pan and pour wine in. Cook until the liquid is reduced by half.
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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.
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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.
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Using two forks, gently break up the meat - it should fall apart very easily.
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Add the pasta to the ragu and gently stir to combine.
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Serve and enjoy with family and friends!
