Finely dice up your Carrot, Onion and Celery and stick them in a bowl ready.
Turn on the oven and set to 140-150 degrees.
Pop a Dutch oven, or large sauce pan on a high heat.
Add a splash of olive oil and lay in the Beef shin.
Fry the Beef until golden brown (similar to a good steak)
Take out the Beef and throw in the Carrot, Onion and Celery, season the veg and turn the heat down to medium.
Stir every few moments and roast the veg until soft and starting to go brown and caramelised.
While you roast the veg take between 3-6 cloves of Garlic and dice them up nice and fine.
Once the veg if caramelised and browned pop in the Garlic and stir.
Fry off the veg for another 3-5 minutes and then deglaze with the red Wine.
Reduce the red Wine to a syrup then pour in around a pint and a half of beef stock.
Take the marrow bones and use a knife to scrape out the soft marrow inside.
Chuck the marrow into the stock and stir through, before popping back in the Beef and the hollowed out bones.
Pour in the Passata and Plum Tomatoes and bring to a boil.
Pop 2-3 bay leaves into the Ragu, place a lid on the pan and stick it in the oven.
Cook the Ragu for 3-4 hours until the Beef is falling apart and the Ragu is really thick and rich (check the Ragu every 40 minutes while cooking and you can top it up with a small splash of stock if it is getting to dry)
Take out the Ragu and remove the bones and bay leaves.
Pop a sauce pan on a high heat and fill with boiling water, then season the water very generously (literally, as Salty as the sea)
Chuck in the Tagliatelle and cook for 2 minutes less than the cooking time on the packet.
Once the Tagliatelle is ready drain the Pasta but retain the Pasta water.
Chuck the Pasta back into the same Pan and throw in a couple of ladles of the Ragu.
Stir through the Ragu and add a good splash of the Pasta water.
Toss the Pasta in the Sauce until it is perfectly coated, then plate the Ragu, finishing with a nice grating of Parmesan.
