To make the braised beef ragù, heat half of the olive oil in a large heavy-based stockpot over medium heat. Cook the beef, in batches, for 2 minutes or until browned all over. Transfer to a plate.
Use the same stockpot to heat the remaining olive oil over medium heat. Add the onion, carrot and celery. Cook, stirring, until the onion is soft (approximately 4 minutes). Return the beef to the stockpot. Season with salt to taste.
Add the red (or white) wine and cook for about 5 minutes or until the wine has reduced. Add the chopped basil, Italian passata and water. Bring to the boil, then add the tomato paste. Reduce the heat to very low, then simmer for a further 2 hours or until the ragù has reduced to your required consistency. Add more water to the ragù, as needed to keep the sauce lovely and moist. Stir the ragù occasionally so that the sauce does not stick to the pot and burn. Remove from the heat.
Meanwhile place a large pot with water on high heat and bring to the boil. Add a pinch of salt and Tagliatelle pasta to the boiling water and cook until ‘al dente’ – refer to the cooking time specified in pasta packet instructions. Drain the pasta.
Add the pasta to the stockpot with braised beef ragù and toss to combine. Divide among deep serving bowls and serve with grated Parmigiano Reggiano and torn basil leaves scattered on top – Buon appetito.