Heat olive oil in a large pot over medium-high heat. Add the beef cubes in batches, searing until browned on all sides, about 5-6 minutes. Remove and set aside.

In the same pot, add the chopped onion, carrot, and celery. Sauté for about 5-7 minutes until softened. Stir in the minced garlic and cook for another minute.

Pour in the red wine, scraping up any brown bits from the bottom of the pot. Let it simmer and reduce for about 3-4 minutes.

Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Return the seared beef to the pot and bring to a gentle simmer.

Reduce the heat to low, cover with a lid, and let it cook for 1.5 hours, stirring occasionally. The beef should be tender and the sauce thickened.

In the last 15 minutes of cooking, bring a pot of salted water to a boil. Cook the pappardelle according to package instructions until al dente. Drain and reserve some pasta water.

If the sauce seems too thick, add a little reserved pasta water to loosen it up. Serve the ragu over pappardelle and garnish with fresh basil and Parmesan cheese.