Theo Randall served up a tasty classic beef ragu on Saturday Kitchen.

The ingredients are: 4 tbsp olive oil, 1kg chuck steak, cut into 2cm pieces, 1 brown onion, finely chopped, 1 garlic clove, crushed, 4 sticks celery, finely chopped, 1 tbsp finely chopped fresh rosemary, 350ml Chianti red wine and 600g tomato passata.

To serve: pappadelle pasta (approximately 100g fresh or 50g dry pasta per person), freshly grated Parmesan cheese, to serve, salt and freshly ground black pepper.

See recipes by Theo in his book titled: The Italian Pantry