Prepare the sauce:

1. Lay out the beef in its wrapper from the store or on a sheet pan. Salt all over and let stand for 30-minutes.
2. Preheat the oven to 300℉ (see Note #1 below).
3. In a large dutch oven (cast iron pot) large enough to hold the onions at a depth of 3-or-4 inches, heat the olive oil over medium heat and add the diced carrots and celery. Sprinkle with a pinch of salt, stir and cover for about 10 minutes. Stir occasionally until they begin to just soften.
4. Add the onions and mix into the hot oil. Sprinkle with a pinch of salt, stir for about 10 minutes until they begin to soften.
5. Mix in the bay leaf and parsley and lay the beef on top of the onions. Cover and place in the hot oven.
6. Cook for about 3-hours checking occasionally (once an hour). Add a little water if needed.
7. At the end, either break up some or all of the meat into the sauce (I used it all) or reserve some of the meat for a second course.

Prepare the pasta:

1. Set up a large frying pan large enough to hold the cooked pasta. Add about ¾ of the sauce including any accumulated juices and heat over low heat.
2. Cook the pasta in well salted water per the package directions for al dente. Check to make sure it’s done to your liking (the pasta will cook more in the sauce). Reserve 1 cup of pasta water and drain.
3. Add the pasta to the sauce and stir to incorporate. Add some of the pasta water as needed as the pasta continues to cook and absorb the sauce (about 2-3 minutes). Add a small handful of Parmigiano cheese and stir.
4. Serve with more cheese on the side.