Place the braising beef in a bowl and mix with the flour, salt and pepper.
Heat up the oil in a large casserole pan, Brown the beef (you may need to do this in two or three batches). Add the onion to the beef and cook on a low heat for 3-4 minutes until the onion starts to soften. Add in the carrot, celery and garlic and cook for another two minutes. Add in the tomato puree and stir, then add in the wine, turn up the heat and let it bubble for a couple of minutes. Scrape up any bits that may have stuck to the bottom of the pan. Add in the chopped tomatoes, beef stock and thyme. Bring to the boil, stir and place a lid on the pan.
Place in the oven for 3-4 hours* until the beef is very tender. Check every hour or so to ensure the sauce isn't running dry. Top up with a splash of boiling water if it's starting to look dry.
Once cooked, serve with rigatoni. You can stir the rigatoni through the sauce or just serve the sauce on top of the rigatoni if you prefer. Top with a sprinkling of cheese and parsley, then serve.
* If you want to cook this in a slow cooker, pour everything into the slow cooked at this point and cook on low for 6-8 hours..Nutritional Information is per Serving WITHOUT the Serving suggestions of Pasta, Cheese and Parsley