Braised Beef Ragu: 

1. Brown the beef: Add 2 tablespoons of the olive oil to a large, heavy-bottomed pot (I use a 5-qt Dutch oven) over medium-high heat. Use paper towel to pat the surface of the beef as dry as possible, then generously season with 2 teaspoons kosher salt & ground black pepper as desired. Once the oil in the pot is shimmering hot, carefully add in the seasoned beef. Work in batches, as necessary, to avoid overcrowding the pot (which prevents browning). Cook for 3-4 minutes per side, until nicely browned. Transfer the browned beef to a plate & set aside. Repeat, as necessary, with any remaining beef.
2. Brown the soffritto: Add the remaining 1 tablespoon olive oil to the same pot used to brown the beef. Once hot & shimmering, add the soffritto (carrot, celery, onion), seasoning with 1 teaspoon kosher salt & ground black pepper as desired. Stir to combine & cook, stirring occasionally, until deeply browned, 15-20 minutes. If the veggies begin to brown too quickly, reduce heat to medium or medium-low.
3. Add the aromatics & deglaze: Add the garlic to the pot with the soffritto. Cook until fragrant, stirring constantly, 1-2 minutes. Add the tomato paste to the pot, stirring to coat the soffritto. Cook 2-3 minutes, until browned. Increasing the heat to medium-high, pour the red wine into the pot. Stir constantly, using a wooden spoon to scrape up any browned bits that may have formed at the bottom of the pot. Cook for 4-5 minutes, until the wine is almost completely absorbed into the soffritto.
4. Build & simmer the beef ragu: Tie the herbs together using kitchen twine (or finely chop if you do not have twine), then add to the pot with the bay leaves & parmesan rind (if using). Add the crushed tomatoes, broth/stock or water, & browned beef chuck from Step 1. Stir to combine. Bring the mixture to a boil. Reduce heat to a low. Cover & simmer, stirring occasionally, for 2 ½ – 3 hours, or until the beef is fall-apart tender. If the beef ragu sauce begins to reduce too much (i.e. it loses too much of its liquid too quickly), feel free to add in a splash more water &/or reduce the heat further.
5. Finish the braised beef ragu sauce: Carefully transfer the braised beef chuck to a plate or cutting board. At this point, you can remove & discard the spent herbs, bay leaves, & parmesan rind from the pot, as well. Use tongs or 2 forks to shred the beef into bite-sized pieces. Return the shredded beef to the pot with the ragu sauce. Stir to combine. At this point, you can cool & store for later use (see Recipe Notes for storage & freezing directions), or proceed with making the beef ragu pasta (below).

Braised Beef Ragu Pasta:

1. Boil the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until the pasta is cooked to al dente according to package directions. Carefully dip a liquid measuring cup into the pot, reserving about 1 cup of the starchy pasta water, and set aside. Carefully drain the pasta – do NOT rinse it! (Learn more ⇢ How to Cook Pasta Perfectly Every Single Time!)
2. Finish the braised beef ragu sauce: Meanwhile, as the pasta boils, bring the braised beef ragu up to a simmer. Stir in the heavy cream & parmesan cheese. Continue to simmer over low heat, stirring occasionally.
3. Braised beef ragu pasta: Add the cooked pasta to the pot with the braised beef ragu sauce, tossing to coat. The beef ragu should evenly coat the pasta. Add in some of the reserved pasta water if the ragu needs to loosen up a little; add in an extra handful of parmesan if it needs to tighten up a little. Cook over medium heat for 1-2 minutes, allowing the pasta to meld with & absorb some of the ragu.
4. Serve: Portion the beef ragu pasta into individual pasta bowls, topping with additional grated parmesan, chopped fresh herbs, &/or crushed red pepper as desired. Serve immediately. Enjoy!