In processor, pulse celery, carrot, onion and garlic until finely chopped.

In large skillet, heat oil over med-high. Season all sides of beef with salt and pepper. When oil is hot, sear all sides of beef until browned, about 6-8 minutes all together. Transfer beef to slow cooker.

Using same skillet, add vegetable mixture and 1/4 tsp salt. Reduce heat to medium and cook 5 minutes, stirring occasionally. Stir in tomato paste and cook about 1 more minute. Still stirring, add tomatoes and wine. Stir and cook about 2 minutes, making sure to scrape any brown bits off the pan, then pour over beef. Sprinkle with rosemary, cover and cook on low for 10 hours.

Transfer beef to cutting board. Skim and discard fat from cooking liquid. Remove and discard any fat on meat. Shred into bite-sized chunks and return to liquid. Serve tossed with noodles and garnish with parmesan and parsley.