Slow cooked beef pasta

Heat the oil in a large saucepan over medium-high heat. Add the beef and fry for 5 minutes on each side or until browned. Transfer to a plate and set aside. 

Reduce heat to medium. Add the onion, carrot, rosemary, bay leaves and Italian herbs to the saucepan. Cook, stirring, for 5 minutes or until onion is soft. Add the garlic and cook for 1 minute, stirring continuously. Add the wine and cook for 3 minutes or until reduced by half. Add the passata and stock. Bring to the boil.

Return the beef to saucepan. Reduce heat to low. Cover and bring to a simmer. Cook for 2 1/2 hours or until beef is tender, turning the beef after one hour.

Remove the beef from the pan and set aside. Add the fennel to the sauce. Cook for 10 minutes or until fennel is just softened, stirring occasionally.

Meanwhile, cook the penne in a large saucepan of salted boiling water following packet directions or until al dente. Drain.

Use two forks to coarsely shred the beef. Add the beef and pasta to the sauce and stir to combine. Top the pasta with reserved fennel fronds and serve with the sourdough bread.