Trim the meat to remove excess fat or gristle. Cut meat into small 1/2 inch cubes. Toss the cubes in seasoned flour. Heat half the oil in a skillet on a high heat, turn down a little and fry the meat on all sides to seal. Drain onto a plate and leave the meat juices in the skillet.

Put the remaining oil in an oven proof casserole and cook the onion over low heat for 3 minutes. Add the crushed garlic.

Preheat oven to 350°F.

Cut the celery into neat slices and add them to the onions. Add the carrot and diced peppers. Toss all vegetables in the oil over a low heat for 2 minutes. Add the meat and tomatoes to the casserole. Put the stock into the skillet and mix it with the meat juices and the red wine over a low heat. Pour the mixture over the meat and vegetables. Add the herbs.

Bring it to a boil, then place in the hot oven and cook for 1 hour or until meat is tender. Add mushrooms, either sliced or whole, halfway through the cooking time. The casserole may be cooked on top of the stove, but must only simmer gently for about 45 minutes.

Cook the pasta in boiling salted water with a few drops of oil added, for approximately 12 minutes. Drain and toss in a little melted butter with a shake of pepper (and nutmeg if desired). Serve the beef casserole over the pasta. Garnish with chopped parsley (optional).