1. Pre-heat oven to 120ºC.
  2. In an oven proof saucepan heat olive oil, when its hot add the beef browning the outside of the meat.
  3. Once all the meat is browned, add the onion and cook for 2 minutes. Then add the tomato, bay leaves, star anise, dried oregano, a pinch of salt and pepper. Bring to the boil.
  4. Cover with a lid or foil and put into oven for 4 hours. Remove from the oven and allow to cool. This can be done a day or two in advance.
  5. Cook the Egg Pappardelle following the instructions on the packet.
  6. Remove star anise from the beef. Put the beef back onto a low heat and bring up to a gentle bubble slowly.
  7. Once meat has reheated add the vinegar and mix through.
  8. Once the pasta is cooked add straight to the beef ragu and gently mix through.
  9. Add the parmesan, parsley, lemon zest and walnuts. Remove from heat and gently mix together.
  10. Serve with a drizzle of olive oil and an extra bit of parmesan.