Heat the oven to 160◦C, full fan. Season the beef. Heat 30 mls oil in a large frying pan over high heat, add half the garlic and beef and cook turning to caramelize beef on all sides. (Do this in batches if required). Place in a full gastronome. Add wine to frying pan to deglaze. Pour on to beef.
For Sauce: return frying pan to heat, add 30mls oil, remaining garlic, onions, celery and carrots to frying pan, cook until softened, stir in crushed tomatoes, tomato paste, half the parsley, bay leaves and the beef stock. Stir well. Simmer for 5 minutes. Add to gastronome.
Cover with baking paper and tightly wrapped foil, place in the oven. Cook for 2 ½ - 3 hours or until the meat istender. Stir every hour. Remove beef from gastronome.
Heat remaining oil in a frying pan over medium high heat, add cooked pasta stir to coat. Add beef, stir to combine. Place in serving bowl. Sprinkle with remaining parsley and parmesan cheese.
Serve with fresh orecchiette, sprinkled with parsley and a hearty salad.
