In a braising pan, make a soffritto by sautéing the chopped onion, carrot and celery in a generous glug of olive oil. When the vegetables are soft, add a splash of white wine and let it boil off, then add a few canned tomatoes, squeezed through your hands as you add them to the pot, along with a bay leaf and a pinch of red pepper flakes, if you like. Let the tomatoes simmer gently and reduce until you have a rather thick 'sauce'.

Add the boiled beef, along with a ladleful of the broth you made from the it, to the pot, and mix once. Let the beef simmer in the sauce until it is reheated and has absorbed most of the sauce. Do not stir the pot again, or the beef will probably break up into mush. You can shake the pot if you think you need to, to prevent the beef from sticking.

Serve immediately.