Tagliatelle with ragù

To begin the ragù, heat the Extra-virgin olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced Pancetta and cook until crispy and its fat has rendered, about 5-7 minutes. Remove the crispy Pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.

Add the finely diced Carrot, finely diced Celery stalk, and finely diced Yellow onion to the pot. Sauté gently over medium-low heat until the vegetables are softened and translucent, about 10-12 minutes. This is your soffritto.

Increase the heat to medium-high. Add the Ground beef chuck and Ground pork shoulder to the pot. Break up the meat with a spoon and brown it thoroughly on all sides, about 10-15 minutes. Drain any excess fat if necessary.