Preheat your oven to 325°F (160°C).

In a large Dutch oven, heat the olive oil over medium-high heat. Season the beef chunks with salt and black pepper, then sear them in the hot oil until browned on all sides. Remove the beef and set aside.

In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until softened. Add the minced garlic and cook for another minute.

Pour in the red wine, scraping the bottom of the pot to deglaze. Allow it to simmer for about 5 minutes until slightly reduced.

Stir in the crushed tomatoes, beef broth, oregano, basil, and bay leaf. Return the seared beef to the pot, ensuring it's submerged in the sauce.

Cover the pot and transfer it to the preheated oven. Braise for 2 hours, or until the beef is tender and can be shredded easily with a fork.

While the beef is braising, cook the pasta according to package instructions. Drain and set aside.

Once the ragu is done, remove it from the oven. Discard the bay leaf and shred the beef into the sauce. Adjust seasoning with salt and pepper if needed. Serve the ragu over pasta, garnished with grated Parmesan and fresh parsley.