Shredded Beef Ragu

Pat beef dry and season generously with salt and pepper.
Heat Dutch oven over medium-high heat with 2 Tbsp olive oil.
Sear beef pieces 3-4 minutes per side until deeply browned, then transfer to a plate.
Drain all but 2 Tbsp drippings from pot, or add remaining 1 Tbsp olive oil if needed.
Reduce heat to medium and add carrots, onion, and celery with 1 tsp each salt and pepper.
Cook vegetables 15 minutes, stirring often, until deeply browned.
Add garlic and cook 1 minute, then add tomato paste and stir constantly for 2 minutes until darkened.
Pour in 3/4 cup beef broth to deglaze, scraping up browned bits, and cook 3-4 minutes until mostly absorbed.
Tie rosemary, sage, and thyme together with kitchen twine.
Add herb bundle, bay leaves, crushed tomatoes, 1 1/2 cups beef broth, and seared beef to pot.
Cover and simmer 2 1/2 to 3 hours, stirring occasionally, until beef shreds easily with forks.
Transfer beef to cutting board and shred with two forks.
Remove and discard herb bundle and bay leaves, then return shredded beef to pot.
Bring large pot of salted water to boil and cook pasta until al dente, reserving 1 cup pasta water before draining.
Bring ragu back to simmer and stir in heavy cream and parmesan.
Add drained pasta to ragu and toss until coated, adding pasta water as needed for proper consistency.
Serve immediately with extra parmesan.