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Preheat oven to 300 ˚F.
Season beef all over with 1 ½ teaspoons salt and freshly ground pepper.
Heat oil in a Soup Pot set over medium heat until hot.
Working in batches, sear beef on all sides until browned. Remove from the pot and set aside in a bowl.
Reduce heat to medium-low. Add pancetta and cook until lightly browned and the fat has rendered, about 5 minutes.
Add onion, garlic, and pepper flakes and sauté 4-5 minutes until soft.
Add tomato paste and cook 1-2 minutes, stirring constantly.
Add sundried tomatoes and crushed tomatoes and bring to a gentle simmer for 5 minutes.
Add wine and beef stock and simmer another 5 minutes.
Taste and season with remaining 1 teaspoon salt and black pepper.
Add beef back to the pot, including any accumulated juices.
Make a bouquet garni by tying together the thyme and oregano sprigs and bay leaf with kitchen twine.
Add to the pot along with the parmesan rind.
Return ragu to a gentle simmer, then cover and place pot in preheated oven for about 3-4 hours, until meat can be easily shredded with a fork.
Remove the lid for the final 30 minutes of cooking to allow the sauce to reduce slightly.
Discard bouquet garni and the parmesan rind.
Add the butter, chopped thyme, and chopped oregano and stir to combine.
Season to taste with additional salt and pepper if desired.