Cut the meat in cubes as you would do for a stew, in a big pan sautee meat cubes with oil.
Add diced celery and carrot, bayleaves and sautee a couple of minutes.
Add very thinly sliced onions, add salt and some water.
Put a lid on the pan, let it cook for a long time: no cooking time is right or not, the onions must dissolve and turn brown, the meat must fall in pieces and mix with the rest of the sauce.Remove bayleaves.Add a little water while cooking if needed.
Cook the pasta " al dente" in salted water, mix it with sauce and grated cheese, mix well and serve immediately.