Cut the beef into 2-inch chunks and season generously with salt and pepper.

Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat, add beef in batches, and sear until browned.

In the same pot, add more olive oil if necessary, then add chopped onion, carrot, and celery. Cook for 5-7 minutes.

Stir in minced garlic and cook for 1-2 minutes until fragrant.

Pour in 1 cup of dry red wine, scrape the bottom of the pot, and let simmer for 5 minutes.

Return seared beef to the pot, add crushed tomatoes, tomato paste, beef broth, herbs, and bay leaves. Stir well.

Reduce heat to low, cover partially, and let simmer for 2 to 2.5 hours.

Once tender, shred beef in the pot and adjust sauce consistency with broth if needed.

Cook the tagliatelle in salted boiling water according to package instructions, about 3-4 minutes.

Toss drained tagliatelle with ragu over low heat, adding reserved pasta water as needed.

Plate the dish, topping generously with Parmesan cheese and garnish with fresh herbs.