Tagliatelle with braised beef ragu

Season beef with salt and pepper. Heat a large saucepan over high heat and add oil. Add beef and cook for about 8 minutes or until browned all over, stirring continuously.

Stir in onion, mushrooms and garlic and cook for about 3 minutes, or until vegetables have softened slightly. Add wine and cook for about 1 minute, or until mostly reduced. Add tomatoes and beef stock. Smash the tomatoes in the saucepan. Cover and simmer over low heat for about 2 hours, or until beef is fork-tender and beginning to fall apart. 

Once the the ragu is cooked, bring a large pot of salted water to a boil. Add tagliatelle and cook for 8 - 12 minutes or until al dente. Drain, reserving 1/2 cup of pasta water.

Stir pasta into ragu and cook for about 30 seconds, adding some pasta water if sauce seems too thick. Season with salt and pepper. Divide pasta among bowls, sprinkle with cheese and oregano, and serve.