In a large, heavy-bottomed pot, heat olive oil over medium-high heat. Season beef with salt and pepper, then sear for 4-5 minutes per side until browned. Remove beef and set aside.

In the same pot, reduce heat to low and add onions and garlic. Stir gently, allowing onions to caramelize slowly for about 30 minutes.

Once onions are caramelized, return the seared beef to the pot. Pour in dry white wine and scrape up caramelized bits. Add water to cover beef halfway, bring to a simmer, cover, and cook on low heat for 2 hours.

During the sauce simmering, bring a large pot of salted water to a boil. Add ziti pasta and cook until al dente, about 10-12 minutes. Drain ziti but reserve some pasta water.

Once beef is tender and sauce thickened, mix in the drained ziti, tossing to coat with the sauce. If too thick, add reserved pasta water. Serve hot, garnished with Parmesan cheese and fresh basil.