Finely chop 55g of celery and 55g of carrot, and thinly slice 900g of yellow onions. Tie the celery leaves, 1 parsley sprig, and 1 bay leaf with kitchen twine.
Trim the fat from 600g of beef eye round and cut it into 5 pieces. Cover the base of a large pot generously with olive oil, add the vegetables, herb bundle, and beef, and season with salt. Cover and cook over low heat for about 3 hours.
Remove the herb bundle. Add some of 150ml of white wine and boil over high heat, stirring, then cook uncovered for about 1 hour more, adding the remaining wine gradually as the sauce thickens.
Lift out the beef to serve as a second course. Cook 320g of ziti in boiling salted water until al dente, drain, and toss with the sauce and a little black pepper.
