Step 1

Heat a frying pan to a medium-high heat. Season beef with pepper and salt and rub in a little oil. Sear beef on all sides until golden brown. Transfer beef to a deep baking dish or slow cooker. Add red wine, water, red onion, garlic, rosemary, and crushed tomatoes. For the oven method, cover with a tight lid or tin foil and bake at 140°C for approximately 4 hours until very tender. Slow cook for 8 hours on the low setting.

Step 2

When cooked, allow the beef to rest for 15 minutes. Remove meat from the sauce, reserving the liquid, and pull apart into fork-sized pieces.

Step 3

Add olives and simmer the reserved liquid on the stove, reducing it by approximately half or until thickened. Return the meat to the sauce.

Step 4

Cook pasta according to packet instructions. Toss through chopped parsley and olive oil.

Step 5

Serve the hot ragu with pasta, olives, and freshly shaved parmesan.