Pat the beef pieces completely dry with paper towels. Season generously on all sides with salt and black pepper.

Heat 2 tbsp of olive oil in a large Dutch oven over high heat. Sear the beef in batches until deeply browned on all sides, about 3 to 4 minutes per side. Do not crowd the pan. Remove and set aside.

Reduce heat to medium. Add the remaining 1 tbsp of olive oil. Saute the garlic, onion, carrots, and celery for 2 to 3 minutes until softened and fragrant.

Stir in the tomato paste and cook for 1 minute until it darkens slightly and smells caramelized. Pour in the red wine and scrape up all the browned bits from the bottom of the pot. Let it simmer for 2 minutes.

Add the crushed tomatoes, crumbled bouillon cubes, water, thyme, and bay leaves. Stir well to combine. Return the seared beef to the pot. The liquid should reach about halfway up the beef. Bring to a gentle simmer.

Cover and cook on low heat for 2 to 2 and a half hours, turning the beef once halfway through. The beef is ready when it shreds very easily when pressed with a fork.

Remove the beef and shred it using two forks. Discard the thyme sprigs and bay leaves. Return the shredded beef to the sauce and season with salt and pepper to taste.

Cook pappardelle in a large pot of well-salted boiling water until al dente. Reserve half a cup of pasta water before draining. Add the drained pasta directly into the ragu and toss over medium heat for 1 to 2 minutes until every strand is coated. Add a splash of pasta water to loosen the sauce if needed. Serve immediately with Parmesan and fresh parsley.