Heat olive oil in a Dutch oven over medium-high heat. Season beef cubes with salt and pepper, then sear until browned on all sides, about 4-5 minutes. Remove and set aside.

In the same pot, add chopped onion, carrots, and celery. Sauté for 5-7 minutes until softened. Stir in garlic and cook for an additional minute.

Pour in the red wine, scraping the bottom of the pot to release browned bits. Simmer for 2-3 minutes.

Return beef to the pot, stir in beef broth, diced tomatoes, oregano, and thyme. Bring to a gentle boil, then reduce heat and cover for 1.5 to 2 hours.

In a separate pot, bring salted water to a boil and cook pasta according to package instructions until al dente, about 8-10 minutes.

Taste the sauce, adjust seasoning if necessary. Stir in cooked pasta and let it soak in the sauce for 2-3 minutes on low heat.

Serve in bowls topped with grated Parmesan cheese and chopped parsley.