Cut the 1 kg beef chuck roast into large bite-size chunks, trimming only excessive surface fat.

Finely dice the 2 celery stalks, 2 carrots, and 1 onion to make a soffritto base.

Heat 2 tbsp extra-virgin olive oil in a large heavy pot over medium-high heat.

Add the beef chunks in batches and brown them deeply on all sides, about 8 to 10 min total.

Transfer the browned beef to a plate, leaving the browned juices and oil in the pot.

Add the diced celery, carrot, and onion to the pot and cook over medium heat until softened and lightly browned, about 10 min.

Pour in the 750 ml red wine and scrape the browned bits from the bottom of the pot.

Return the browned beef to the wine sauce and stir in the 60 g tomato paste.

Season the braise with 1 tsp salt and 1/2 tsp black pepper.

Cover the pot and simmer the beef over very low heat until fork-tender, about 120 min.

Lift out the tender beef and shred it into coarse strands using two forks or clean tongs.

Return the shredded beef to the sauce and stir until the meat is evenly coated.

Bring a separate large pot of salted water to a boil and cook 350 g pici pasta until al dente, about 8 to 10 min.

Drain the pici pasta, reserving a small amount of pasta water if needed.

Toss the drained pici pasta with the beef stracotto sauce until glossy and well coated.