Season both sides of the beef with salt and pepper.

Heat the olive oil in a large, deep, heavy-based frying pan over medium–high heat.

Add the beef to the pan and cook (in batches if needed) for 6–8 minutes, turning once halfway, until browned all over. Remove from the pan and set aside.

To the same pan, add the onion, carrot, celery and garlic. Cook, stirring, for 3–4 minutes until softened.

Add the tomato paste and cook, stirring, for 1–2 minutes.

Add the wine to the pan and cook for 2–3 minutes, or until most of the wine has evaporated. Turn off the heat.

To the base of a slow-cooker, add the passata, beef stock cube or stock powder, sugar, thyme and bay leaves. Add the onion and vegetable mixture and stir to combine.

Transfer the beef pieces to the slow-cooker. Squish the beef into the sauce and spoon the sauce over any exposed parts of the beef.

Cover and cook on low for 8 hours or high for 5 hours or until the beef is tender.

Remove the thyme sprigs and bay leaves and discard. Shred the beef using two forks. Season with salt and pepper to taste.

Bring a large pot of salted water to the boil. Cut or slice the lasagne sheets into 2.5 cm (1 inch) strips. Add to the boiling water and cook for 60–90 seconds or until al dente. Drain and drizzle with the olive oil.

Stir one-quarter of the ragu through the lasagne sheets and divide among four bowls. Top with extra ragu, parmesan and black pepper.