Pasta alla Genovese (Neapolitan Slow-Braised Onion and Beef Ragu)

Cut the 450 g beef chuck into a few large pieces if it is in one slab.

Heat a heavy pot over medium heat, then add the 2 tablespoons of olive oil and let it shimmer before searing.

Add the beef and brown each side for 2 to 3 minutes, just until the surface is deeply colored.

Do not try to cook it through now; remove it to a plate so the pot keeps the browned flavor.

Thinly slice the 700 g onions, then finely chop the 80 g carrot and 60 g celery.

Add them to the same pot over medium-low heat and cook until the onions soften and begin to collapse.

Pour in the 120 ml white wine and scrape the browned bits from the bottom into the vegetables.

Return the beef to the pot, lower the heat to low, and cover so the onions can braise slowly.

Braise for at least 90 minutes, stirring now and then so the onion does not catch on the bottom.

It is ready when the onions have nearly melted and the beef pulls apart easily with a fork.

Shred the beef along the grain, stir it into the sauce, and check the consistency.

Toss the ragu with 320 g cooked ziti and serve with 60 g Parmigiano.