1. Heat a good drizzle of extra virgin olive oil in a large pan frypan. Add the beef with a small pinch of salt and cook until browned all over. While the beef cooks, add the pancetta and brown as well. Once brown, add in the onion, garlic, celery and carrots. Cook until all the vegetables begin to soften. Then add sliced parsley stalks and mix in.
  2. Next, add the vinegar and reduce slightly, then add the tinned tomato with a splash of water. Stir through to make sure everything is combined, then bring to boil reduce to a low simmer and cook until the meat is falling apart. It should take around an hour and a half.
  3. In a pot of boiling salted water, cook San Remo No. 80 Curly Fettuccine as per packet directions.
  4. When the pasta is cooked, remove the pasta from the pot and add into the ragu. Stir the pasta through the sauce while adding a small amount of pasta water while stirring. Add roughly chopped, grated parmesan, and season with salt and pepper. Stir through to melt the cheese.
  5. Serve with extra parsley and parmesan.
  6. Enjoy with family and friends!