Dust the beef in flour, shaking to remove any excess.
Heat 2 tablespoons of oil in a dutch oven (pan) over high heat. Cook the beef for 2–3 minutes each side or until browned.
Remove from the pan and set aside. Reduce heat to low, add the remaining oil, onion and garlic and cook for 6–8 minutes or until softened. Increase heat to high.
Add the wine and cook, scraping the bottom of the pan, until liquid is reduced by half.
Add the water, tomatoes, bay leaves, tomato paste and sugar and stir to combine.
Return the beef to the pan, cover and transfer to the oven. Roast for 2 hours.
Remove the lid and roast for a further 30 minutes. Remove beef from the pan and shred the meat using 2 forks, discarding any fat.
Return meat to the sauce and mix to combine. Set aside. Cook the pasta according to its package instruction or until al dente.
Drain, return to the pan with the beef sauce, salt, pepper and rosemary. Toss to combine. Sprinkle with parmesan to serve.
Recipe by Flavor and Friends at http://flavorandfriends.com/shredded-beef-ragu/