Mince the carrots and celery, thinly slice all the onions, and set aside.

Cut the beef into large cubed pieces.

In a large Dutch oven or stock pot, add 1 tbsp olive oil on medium-high heat and brown the meat on all sides.

Once browned, remove the meat from the pan and deglaze with the white wine. Reduce until almost completely evaporated (about 2 minutes).

Add 1/4 cup olive oil over medium heat. Add the minced carrots, celery and sliced onions. Cook for 2 minutes.

Return the browned meat to the pan and add water, enough to just cover the ingredients (about 3 cups, depending on the size of your pot). Add the bay leaves and beef bouillon powder, cover and cook on low heat for 3 hours, stirring occasionally.

When ready, the meat should shred easily and the sauce should be jammy. If too much liquid remains once the meat is fork tender, remove some with a ladle until the consistency is right. Taste for salt and add more if needed.

Cook the pasta in salted water until al dente, drain, and serve with the meat sauce.

Top with the cheese of your choice and enjoy!