Heat 1 tablespoon of extra virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

Pat the chuck roast (or stew meat) dry with paper towels, then season with salt and black pepper.

Place the beef in the pot and sear for 3-4 minutes per side until deeply browned. This caramelization locks in flavor.

Remove the beef from the pot and set it aside on a plate, keeping all the flavorful browned bits in the pot.

In the same pot, reduce heat to medium and add another tablespoon of olive oil if needed.

Stir in the diced onion, carrots, and celery (the classic soffritto) and sauté for 5 minutes until softened.

Add minced garlic and cook for 30 seconds until aromatic.

Deglaze the pot by pouring in ½ cup of red wine (optional), scraping up any browned bits from the bottom to infuse the broth with depth.

Return the seared beef to the pot and add beef broth, diced tomatoes (with juice), bay leaves, dried oregano, basil, thyme, and a pinch of red pepper flakes for subtle heat.

Stir in a Parmesan rind (if available) to give the broth a rich, umami boost.

Bring to a gentle boil, then reduce heat to low and let it simmer for 1.5 to 2 hours until the beef is fall-apart tender.

Remove the beef, shred it into bite-sized pieces with two forks, and return it to the pot.

Stir in green beans, zucchini (if using), drained cannellini beans, and small pasta like ditalini or orzo.

Let simmer for another 10-15 minutes until the pasta is perfectly al dente and the vegetables are tender.

Adjust seasoning with more pepper, salt, and red if desired pepper flakes.

Remove and discard the bay leaves and Parmesan rind (if used).

Stir in fresh chopped parsley and a squeeze of lemon juice for a bright finish.

Serve hot, garnished with grated Parmesan cheese and a drizzle of extra virgin olive oil for an authentic Italian touch.