Add 2 tablespoons of the olive oil to a large, heavy-bottomed pot over medium-high heat. Pat the surface of the beef dry and season with salt and pepper. Once the oil is hot, add the seasoned beef and brown for 3-4 minutes per side. Transfer to a plate and set aside.

Add the remaining 1 tablespoon olive oil to the same pot. Once hot, add the soffritto (carrot, celery, onion), seasoning with salt and pepper. Cook until deeply browned, about 15-20 minutes.

Add the garlic to the pot and cook until fragrant, about 1-2 minutes. Stir in the tomato paste and cook for 2-3 minutes. Pour in the red wine, scraping up any browned bits, and cook for 4-5 minutes until almost absorbed.

Tie the herbs together and add to the pot with the bay leaves and parmesan rind. Add the crushed tomatoes, broth, and browned beef. Stir to combine, bring to a boil, then reduce heat to low. Cover and simmer for 2 ½ – 3 hours until the beef is tender.

Transfer the beef to a plate, shred it, and return it to the pot. You can cool and store for later or proceed with making the pasta.

Bring a large pot of salted water to a boil. Cook the pasta until al dente. Reserve 1 cup of pasta water, then drain the pasta.

Bring the ragu back to a simmer, stir in the heavy cream and parmesan. Add the cooked pasta to the ragu, tossing to coat. Adjust consistency with reserved pasta water if needed. Cook for 1-2 minutes.

Serve the beef ragu pasta in bowls, topped with additional parmesan and herbs as desired.