Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Season 2 lbs of beef chuck cubes with salt and pepper. Sear the beef until browned on all sides, roughly 3-4 minutes per side, then remove and set aside.

In the same pot, add the chopped onion, carrots, and celery. Cook for about 5-7 minutes until softened. Stir in minced garlic and cook for an additional minute.

Pour in 1 cup of red wine while scraping the bottom of the pot. Let it simmer for 2-3 minutes to reduce slightly and deepen in flavor.

Return the beef to the pot with 2 cups of beef broth, diced tomatoes, oregano, and thyme. Bring to a gentle boil, then reduce heat and simmer for 1.5-2 hours until the beef is tender.

Meanwhile, bring a separate pot of salted water to a boil. Cook 12 oz pasta according to package instructions, typically about 8-10 minutes. Drain and set aside.

Once the beef is tender, taste the sauce and adjust seasoning. Stir in the cooked pasta until evenly coated.

Serve the braised beef pasta with grated Parmesan cheese and chopped parsley. Enjoy!