Cooks's Note: Ragu tastes 10X better the next day!!! The flavors develop, deepen and harmonize and the acidity tones down. So, if possible, plan on making and refrigerating the recipe a day ahead of time.
Prep: Preheat oven to 300 degrees F. Roughly chop onion, celery, and carrots just so they fit in your food processor. Pulse until finely chopped (about 12 pulses), or chop by hand; set aside. Sear beef: Pat beef dry and lighlty drizzle with vegetable oil. Evenly sprinkle with 1 teaspoon salt and ½ teaspoon pepper. Heat 2 tablespoons vegetable oil in a large Dutch oven over high heat. Once hot, add the cubed beef and sear until deeply browned; remove to a plate with tongs, don't wipe out pot. Sauté aromatics: Reduce heat to medium and add the 2 tablespoons olive oil. Add the chopped onion/celery/carrots and sauté for 5 minutes or until softened. Add the tomato paste and saute for one minute. Add the garlic and red pepper flakes and cook 30 more seconds. Add ingredients: Return the beef back to the pot (including any juices). Add all remaining sauce ingredients EXCEPT fresh basil.
Bake: Bring to a simmer, cover, and transfer the pot to the preheated oven. Bake at 300 degrees F for 2 ½ hours or until beef easily shreds with two forks.
Shred: Remove beef to a cutting board, then shred with 2 forks.
Combine: Before returning beef to the pot, skim off excess fat from the sauce's surface with a spoon. Return shredded beef to the pot. Stir in fresh basil. Taste and season with additional salt, pepper, sugar or red pepper flakes to taste.
Serve: Serve with pasta and plenty of freshly grated Parmesan cheese.