In a large pot, heat 2 tablespoons of extra virgin olive oil over medium heat. Season and add 2 pounds of chuck beef chunks, browning them for about 5-7 minutes on each side until they're well-seared. The beef should be a deep brown color. Remove the browned beef from the pot and set it aside on a plate.

In the same pot, add 3 large sliced yellow onions and 3 minced garlic cloves. Lower the heat to low and sauté the onions, stirring occasionally for about 30 minutes, until they become golden-brown and caramelized.

Once the onions are beautifully caramelized, return the browned beef to the pot. Pour in 1 cup of dry white wine and enough water to cover the contents (about 2-3 cups). Bring the mixture to a gentle simmer, then cover the pot and let it cook for about 2 hours.

During the final stages of the sauce, bring a large pot of salted water to a boil. Add 1 pound of ziti pasta and cook according to package directions until al dente, approximately 8-10 minutes. Once done, drain the pasta well, but reserve a little cooking water.

Add the drained ziti to the pot with the rich sauce, tossing to coat the pasta thoroughly. If the sauce is too thick, use a bit of reserved pasta water to reach your desired consistency. Serve with freshly grated Parmesan cheese on top.