Sprinkle beef with salt and pepper
Sear all sides of beef in 1 tbsp oil in a hot pan, then remove onto a plate.
Turn stove down to medium low and add remaining tbsp of olive oil. Add garlic and onion and sauté for 2 minutes. Then add the carrots and celery and sauté slowly for 5 minutes.
Return beef to pan, add wine and cook on high until reduced by half
Move mixture to slow cooker and add remaining ingredients. Cook on low for 6-8 hours (until beef is falling apart).
Remove beef then coarsely shred in a bowl with 2 forks.
Blend sauce in slow cooker with stick blender
Return beef to the pot. Cook on high for 30 minutes until sauce is reduced and thickened - beef will soften slightly more during this step.
Do a taste test and adjust the seasoning to your taste with salt and pepper. ALSO, add 1/2 tsp sugar if sauce is a bit sour for your taste
Cook pasta for 1 minute less than packet instructions. Drain pasta, reserving the water. Add ragu and 1/3 cup of pasta water to the pasta pot. Toss over low heat until ragu sauce thickens up again.
Serve with plenty of freshly grated parmesan