4 sticks celery, finely chopped
1 garlic clove, crushed
1 brown onion, finely chopped
1 tbsp finely chopped fresh rosemary
600g/1lb 5oz tomato passata
pappadelle pasta (approximately 100g/3½oz fresh or 50g/1¾oz dry pasta per person)
salt and freshly ground black pepper
4 tbsp olive oil
freshly grated Parmesan cheese, to serve
1kg/2lb 4oz chuck steak, cut into 2cm/¾in pieces
350ml/12fl oz Chianti red wine