Start by thinly slicing the yellow onions using a mandoline for consistent thickness.

In a large Dutch oven, heat over medium heat and add the pancetta, cooking until crispy and golden brown.

Season the beef chuck roast chunks generously with kosher salt and black pepper, then sear in the same Dutch oven for 3-4 minutes on each side.

Reduce heat to medium-low and add olive oil if needed, then incorporate onions, celery, carrots, and garlic into the pot, sautéing for 6-8 minutes.

Return the pancetta and seared beef to the pot, pour in half of the dry white wine, and layer remaining onions and cherry tomatoes on top, seasoning with bay leaf, salt, and pepper.

Cover the pot and transfer to a preheated oven at 350°F to braise for about 2.5 hours.

After braising, stir in remaining cherry tomatoes and white wine, simmering on the stovetop over medium heat for 15 minutes.

In a large pot, bring salted water to a boil and cook the ziti to al dente according to package instructions, usually around 9-11 minutes.

Drain the cooked ziti and return it to the pot with the ragu, stirring in unsalted butter and fresh basil, gradually adding reserved pasta water.

Plate the Pasta alla Genovese immediately, ensuring each serving is generously coated with ragu, and finish with freshly grated parmesan cheese.