Finely chop the carrots, celery, onion and garlic.
Cut the beef in very small pieces (or use ground beef if you’re not a samurai).
Put three tablespoons of olive oil in a casserole, heat and add the soffritto.
Cook for 5 minutes, then add the beef and sear at high heat for a few minutes.

Add a ladle of broth and keep cooking for about 3 hours, adding the broth every 15-20 minutes to keep the ragù moist. The final sauce should be dense and rich.

If you’re using ziti, break them in 2 pieces.
Cook the pasta al dente.

Sautè the pasta in the ragù and serve hot.