Lightly trim any excess fat from the chuck roast and season generously with salt and black pepper.

Heat a Dutch oven over medium-high heat and add olive oil. Sear the chuck roast for about 4 minutes on each side until deep brown.

In the same Dutch oven, reduce heat to medium and sauté diced onions, carrots, celery, and minced garlic for about 5 minutes until onions are translucent.

Pour in white or red wine, scraping the bottom of the pot to deglaze. Simmer for about 3 minutes.

Add beef stock, crushed tomatoes, bay leaves, and Parmesan rind. Return the chuck roast and cover, simmering for 6 to 7 hours.

Remove the chuck roast and shred it with forks. Return the meat to the sauce and stir to combine.

Cook your chosen pasta according to package instructions, then drain and toss with the ragu. Serve garnished with basil and grated Parmesan.