Orecchiette con Ragu alla Barese

Dice the pancetta tesa into small cubes. Cut the beef chuck and pork shoulder into 3-4 cm pieces. Season the beef chuck and pork shoulder generously with fine sea salt and black pepper.

Finely dice the yellow onion, carrot, and celery stalk to create a soffritto. Mince the garlic cloves.

In a large, heavy-bottomed pot or Dutch oven, add the extra-virgin olive oil and heat over medium-low heat. Add the diced pancetta tesa and render until crispy and golden, about 8-10 minutes. Remove the crispy pancetta tesa with a slotted spoon and set aside, leaving the rendered fat in the pot.