Heat 2 tablespoons of olive oil in a large pot over medium heat. Season 2 pounds of beef chuck with salt and pepper, then add it to the pot. Sear the beef for about 4-5 minutes per side, until it's nicely browned. Once browned, remove the beef from the pot and set it aside, leaving the flavorful drippings behind.

In the same pot, add 3 sliced yellow onions and 4 minced garlic cloves. Cook over low heat for about 30 minutes, stirring occasionally, until the onions become golden brown and caramelized.

Return the browned beef to the pot with the caramelized onions. Pour in 1 cup of dry white wine, scraping the bottom of the pot to release any delicious bits stuck to it. Add enough water to cover the beef, then raise the heat to bring the mixture to a simmer. Once bubbling gently, cover and cook for 2 hours on low heat, until the beef is tender.

While the beef simmers, bring a large pot of salted water to a boil. Add 1 pound of ziti pasta and cook until al dente, about 8-10 minutes, following package instructions. Once done, drain the pasta and set it aside.

Once the beef is tender, shred it into bite-sized pieces within the pot, mixing it well with the sauce. Add the cooked ziti to the pot, ensuring the pasta is thoroughly coated with the rich, flavorful sauce.