1-First, pat the beef dry and sear it in 1 tbsp olive oil over high heat until browned, about 3-5 minutes per side, then remove it from the pan.

2-Next, lower the heat to medium-low, add the remaining 2 tbsp olive oil, and sauté the garlic and onion for 2 minutes to release their aroma.

3-Then, add the carrots and celery and cook slowly for 5 minutes to develop a deeper flavor base.

4-Stir in the crushed tomatoes, tomato paste, bouillon cubes, red wine or beef broth substitute, water, thyme, and bay leaves, then return the beef along with its juices to the pot.

5-Simmer gently on very low heat, covered, for about 2 hours until the beef can be shredded easily.

6-Once done, remove the beef, shred it with two forks, add it back to the pot, and simmer uncovered for 30 more minutes to thicken the sauce.

7-Cooking and Serving Steps

Cook the pasta in salted boiling water for one minute less than the package instructions suggest.

Heat about 5 cups of the ragu in a large pan.

Drain the pasta directly into the sauce, adding 3/4 cup of pasta water, and gently toss for 1-2 minutes so the sauce coats the pasta evenly.

Serve immediately with plenty of freshly grated parmesan cheese and optional chopped fresh parsley.