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Pat the beef brisket dry and season with salt and pepper.
Heat the olive oil in a frying pan over medium-high heat. Sear the brisket on all sides until well browned.
Transfer the brisket to the slow cooker. Add the onion, garlic, diced tomatoes, tomato paste, red wine, beef stock and dried Italian herbs.
Cover and cook on low for 8 hours or high for 4 hours, until the brisket is fall-apart tender.
Remove the brisket and shred using two forks. Return the shredded beef to the sauce and stir well to combine.
Meanwhile, cook the pasta according to packet instructions. Drain and stir through the brisket sauce until well coated.
Serve with a generous sprinkle of grated Parmesan, fresh parsley and season to taste.