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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.
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Add remaining oil, onion, garlic and celery and sauté until softened. Add tomato paste, stir through and cook for 2 minutes.
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Return beef to the saucepan, along with any resting juices and add the wine.
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Turn up the heat and reduce the wine by half. Add bay leaves and enough water to just cover the beef.
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Season with salt & pepper, bring to the boil, then reduce to a simmer. Cover and cook for 2 hours, or until tender.
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Remove marrow bones and shred meat with a fork.
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Meanwhile, in a pot of boiling salted water, add pasta and cook as per packet instructions.
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Mix gremolata ingredients in a small bowl.
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Add cooked pasta to the ragu and stir well to combine.
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To finish garnish pasta with gremolata.
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Serve and enjoy with family and friends!
