Rich Beef Ragù with Whole Wheat Macaroni

In a large pot with olive oil, sear the beef cubes well until evenly browned on all sides. Remove the meat and set it aside.

In the same pot, add the onion, carrot and celery. Sauté over medium heat for about 8–10 minutes until the vegetables soften and lightly caramelize.

Stir in the garlic and thyme, sauté for a minute, then deglaze with wine (if using) and scrape the bottom of the pot with a wooden spoon.

Return the meat to the pot, add the tomato purée, stock and bay leaf. Bring to a boil, then reduce the heat to minimum.

Cover the pot and slowly cook the ragù for 75–90 minutes, or until the meat is completely tender and almost falling apart. Add a little water if needed.

During the last 10 minutes of cooking the ragù, cook the whole wheat macaroni "al dente" in salted water.

Do not drain the macaroni completely – add it directly to the ragù along with a few tablespoons of the cooking water. Mix everything well so the sauce coats the pasta. Sprinkle with parsley and serve.