Agnolotti del plin

Prepare the meat filling: Preheat oven to 160°C. Season the beef chuck, pork loin, and rabbit leg with a pinch of fine sea salt and black pepper. Roughly chop the yellow onion, carrot, and celery stalk.

In an oven-safe pot or Dutch oven, heat a drizzle of extra-virgin olive oil over medium-high heat. Sear the beef chuck, pork loin, and rabbit leg until browned on all sides. Add the chopped yellow onion, carrot, and celery stalk to the pot and sauté for 5 minutes until slightly softened.

Cover the pot and transfer to the preheated oven. Roast for 2-2.5 hours, or until the meats are very tender and easily shredded. Remove from oven, let cool slightly, then remove the meats and finely chop them by hand or pulse in a food processor until finely minced. Discard the roasted vegetables.