1. Heat a heavy based saucepan over medium to high heat, add 2 tbsp olive oil and brown the beef in batches, adding more oil if necessary. Set aside.
  2. Add remaining oil, onion, garlic and celery and sauté until softened. Add tomato paste, stir through and cook for 2 minutes.
  3. Return beef to the saucepan, along with any resting juices and add the wine.
  4. Turn up the heat and reduce the wine by half. Add bay leaves and enough water to just cover the beef.
  5. Season with salt & pepper, bring to the boil, then reduce to a simmer. Cover and cook for 2 hours, or until tender.
  6. Remove marrow bones and shred meat with a fork.
  7. Meanwhile, in a pot of boiling salted water, add pasta and cook as per packet instructions.
  8. Mix gremolata ingredients in a small bowl.
  9. Add cooked pasta to the ragu and stir well to combine.
  10. To finish garnish pasta with gremolata.
  11. Serve and enjoy with family and friends!