Begin by cutting your beef into 2-inch chunks. Heat a Dutch oven over medium-high heat and drizzle in olive oil. Once the oil is shimmering, add the beef in batches, searing each side for 5-7 minutes until browned and caramelized. Remove the beef and set it aside.

In the same pot, add chopped onions, diced carrots, and celery. Sauté for about 5-7 minutes until softened. Introduce minced garlic and cook for an additional 1-2 minutes until fragrant.

Pour in the red wine, using a wooden spoon to scrape up any flavorful brown bits from the bottom of the pot. Allow the wine to simmer for 5 minutes. Return the seared beef to the pot and add crushed tomatoes, tomato paste, beef broth, oregano, basil, thyme, bay leaves, and season with salt and pepper. Stir well to incorporate all flavors.

Bring the mixture to a gentle simmer, reduce heat to low and cover. Cook for 2 to 2.5 hours, stirring occasionally to prevent sticking.

Once the beef is tender, shred it into smaller pieces and mix it back into the ragu. Let the ragu simmer for another 15-20 minutes to meld all the flavors.

Bring a large pot of salted water to a rolling boil. Cook the tagliatelle according to package instructions, typically around 3-4 minutes for fresh pasta. Reserve ½ cup of pasta water before draining.

Toss the drained tagliatelle directly into the ragu, mixing thoroughly. Add the reserved pasta water gradually, stirring to achieve your desired sauce consistency. Cook for another 1-2 minutes.

Serve hot, topped with freshly grated Parmesan and a sprinkle of fresh basil or parsley.