Prep the onions: Peel and slice them not too thin, not too chunky — about ¼-inch half-moons. This is your main ingredient, so don’t rush.

Brown the meat: In a heavy-bottomed pot (enameled Dutch oven or copper if you’re fancy), heat the olive oil. Brown the beef well on all sides. Remove and set aside.

Soften the base: Add carrots, celery, and garlic (if using). Sauté until golden, ~5–7 minutes.

Add the onions: Throw in the mountain of onions. Salt generously. Stir, let them sweat and release liquid. Lower the heat — this is the beginning of their slow surrender.

Return the beef: Nestle the browned meat back in. Add white wine, scrape the bottom, let alcohol evaporate.

Low & Slow Magic: Cover partially with a lid and let it go low and slow for 4–6 hours, stirring occasionally. The onions should break down into a luscious, caramel-brown sauce. If it’s too dry, add a splash of water or broth, but it should never be soupy.

• After about 3 hours: The onions will have turned golden-brown and jammy.

• After 4+ hours: They’re molten, glossy, sweet-savory perfection.

Finish the sauce: Remove the meat (slice and serve as a second course if you want tradition). Taste the onion sauce for seasoning — it should be sweet, deep, almost meaty on its own.

Pasta: Boil pasta al dente. Toss it in the onion sauce, adding a splash of pasta water to emulsify. Coat every piece like it’s wearing liquid silk.

Serve: Top with freshly cracked black pepper and a sprinkle of grated cheese. Serve the meat separately with a salad, or shred it back into the sauce for a heartier dish.