Trim excess fat from the chuck roast and season generously with salt and black pepper. In a Dutch oven, heat olive oil over medium-high heat and sear the roast for about 4 minutes on each side until browned.

Chop the onion, carrots, and celery into small pieces. After searing, remove the roast and add the chopped vegetables to the pot, sautéing for about 5 minutes until softened.

Pour in the wine to deglaze the pot, scraping the bottom to loosen the brown bits. Let simmer for about 3 minutes.

Add beef stock, crushed tomatoes, bay leaves, and optional parmesan rind to the pot. Stir to combine.

Return the seared roast to the pot, cover, and reduce heat to low. Simmer for 6 to 7 hours until the meat is fork-tender.

Remove the roast, shred it, and stir it into the sauce. Cook your pasta separately, then serve the ragu over it, garnished with basil and grated parmesan.