Warm 2 tbsp of oil in a large, heavy bottomed saucepan.
When it's hot enough to sizzle, pat the chunks dry with kitchen towel and add to the pan as is, or trim into smaller chunks (see step 8 for alternative approach).
Cook until just seared, then drain and set aside.
Add 2 tbsp of oil to the pan, turn down the heat.
To make your soffritto, finely chop the onion, carrots, celery and garlic and add to the pan on low, cooking gently with a good pinch of salt and pepper until softened.
When the soffritto is nice and soft, add the tomatoes, tomato paste, bay leaves rosemary sprigs, boiling water and stock cubes, stir well and bring up to a gentle simmer (don't boil). The turn the heat down as low as it can go and put the lid on the pan.
Slow cook for 90 minutes, lifting to stir occasionally and ensure nothing sticks to the bottom of the pan.
Note: at this point, I scooped out the beef chunks with a slotted spoon and roughly chopped them to about quarter of their original size. You could chop them sooner (see step 2), I just find it easier once they're all soft and juicy.
Remove the saucepan lid and slow cook for a further 60 minutes. Your sauce should now be reduced, thicker, as well as being deeper in colour.
Ensure the liquid is simmering, then add the linguine and press it down gently until it's submerged in the pan.
Put the pan lid on, cook for a couple of minutes, then stir the pot (this stops the linguine sticking). Replace the lid for 5 minutes, then cook for the last 5 minutes with the pot uncovered.
Use your judgement, but all in all the pasta should take about 10-12 minutes in total to become al dente at which point the sauce should be thick and clinging to the pasta.
Tip everything into a large serving serving bowl, drizzle with the remaining olive oil and a sprinkle of parsley if desired and bring to the table with a serving spoon so that everyone can dig in and help themselves.