Season the beef well with salt and pepper. Heat the olive oil over medium-high heat in a dutch oven and sear the beef on all sides. Remove to a plate.

Lower the heat to medium and add in the onion. Cook until softened, 3-4 minutes.

Add in the garlic and cook 2 minutes more.

Stir in the oregano, thyme, rosemary, cinnamon, nutmeg, red pepper flakes, 1 tsp salt and 1/2 tsp pepper.

Pour in the wine, deglaze the pan and cook until the wine is almost entirely evaporated.

Add in the tomato paste and stir well.

Pour in the broth and the tomatoes. Stir and bring to a boil.

Reduce the heat and simmer for 3-4 hours, until the meat is tender.

Remove the meat from the sauce, shred and return to the sauce.

Serve with pasta and parmesan cheese.