Begin by preparing the onion, carrots, celery and garlic and adding to a large pan or casserole dish. Add in the olive oil, bay leaves and seasoning and allow to cook over a medium to low heat until the veg has softened at around 10-15 minutes. Once the veg is cooked set it to one side and add the beef to the pan, cook over a medium to high heat and once evenly browned add the vegetables back in, plus the wine, tinned tomatoes, tomato puree, marmite and ketchup and cook over a medium to low heat uncovered for 5-6 hours stirring every so often to ensure it doesn’t stick. Every hour or two check for seasoning and if necessary add extra wine.
Prepare the parsley and cheese ready for people to help themselves when you serve.
Add the dried pasta to a large pan of salted water and stir for the first minutes or so on adding it. Cook for around 10-12 minutes or until cooked but al dente. Drain but retain a small amount of the pasta water then mix in your sauce and serve or let people dive in.