In a small bowl, add the dried porcini mushrooms and cover with hot water. Set aside for 30 minutes to soften. Strain, reserving 1/2 cup of the soaking liquid. Finely chop mushrooms.
With kitchen string, tie together the bay leaf, rosemary, and sage. Set aside.
In a 5-1/2 qt. Le Creuset cast-iron Dutch Oven (or similar heavy pot), heat the olive oil over medium-high heat. Add the chuck roast and brown on all sides, about 10-15 minutes total. Season the meat with salt and lower the heat to medium/medium-low. Add the minced vegetables. Sauté until until the vegetables are soft, about 10 minutes.
Add the mushrooms, the mushroom soaking liquid, white wine, 1/2 teaspoon of salt, and tomato paste, bring to a boil. Add the beef broth, herb bundle and bring to a boil over medium heat. Lower the heat to maintain a slow simmer. Cover the pot tightly and cook for 3 hours, turning the meat every 30 minutes or so. If the pot gets too dry, add more beef broth. The meat is done when it is fork tender.
Remove the meat from the pot and shred with a fork, removing any fatty pieces.Discard the herb bundle. If the remaining sauce is to watery, reduce it over medium-high heat. Add the meat back to the sauce and stir to combine.
Serve the meat sauce over artisan noodles.