(AW) Spag bog

We had a thought about egging a spag bog, so used our normal recipe. Beef chunks, pancetta lardons, a ragu of carrot and onion (with some celery salt),  Italian herbs and spices, toms, wine and Lea & Perrins....

We cooked the ragu in the dutch oven, indirect at about 300f..

 added the meat to brown...

 the herbs and spices..

 oh, and a good glug of wine....

 and toms, and the sauces

 and cooked for an hour or so..

checking every 20 mins, and adding water as necessary to keep the sauce at a loose consistency...

 When ready, stir in the cooked pasta..

And serve!