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Slice the onions thin with a knife or mandolin and set aside.
Heat lard in a pot, sear the beef until browned.
Add chopped carrots, celery, and onions and soften them up.
Deglaze with white wine and let it evaporate. Season with salt, pepper, and bay leaves.
Add onions, mix well, and lower the heat. Simmer on low for 4-5 hours, stirring occasionally.
Toss with al dente ziti and a splash of pasta water, or plate the sauce right on top.