Heat the onions, celery and carrots in olive oil in a large pan over a medium-low flame.

Once the beef begins to release its juices, add the wine and simmer until the alcohol aroma dissipates and the liquid is reduced by about ⅓, about a minute. Season the beef with a flurry of parsley, then add the tomatoes, pressing them into the meat with the back of a wooden spoon or with a potato masher until they are incorporated with the meat sauce. Turn the flame down to low and simmer, covered, for 1 ½ hours.