Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Season 1 pound of beef cubes with salt and pepper before adding them in batches to the pot. Sear the beef until it’s browned on all sides, which should take about 5-7 minutes. Once browned, remove the beef from the pot and set it aside.

In the same pot, add the chopped onion, 2 chopped carrots, and 2 chopped celery stalks. Cook for about 5-7 minutes until they are softened and fragrant. Stir in 4 minced garlic cloves and cook for an additional minute.

Pour in 1 cup of red wine, using a wooden spoon to scrape up the browned bits from the bottom of the pot. Bring the mixture to a simmer and let it cook for 2-3 minutes to reduce slightly.

Return the browned beef to the pot with the simmering wine. Add in 2 cups of beef broth, 1 can of diced tomatoes (with juices), 1 teaspoon of dried oregano, and 1 teaspoon of dried thyme. Stir well to combine and bring to a gentle simmer.

While your beef is braising, bring a large pot of salted water to a boil. Add 12 ounces of pasta and cook according to package instructions until it’s al dente, about 8-10 minutes. Drain and set aside.

After 1.5 to 2 hours of braising, check that the beef is tender and the sauce has thickened. Stir in the cooked pasta until each piece is coated with the sauce.

Plate your Braised Beef Pasta generously, then top with a sprinkle of grated Parmesan cheese and chopped parsley. Enjoy!