Tagliatelle with Marche ragu

To prepare the ragu, 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 8-10 minutes. Remove the Pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.

Increase the heat slightly and add the Ground beef to the pot. Brown the Ground beef thoroughly, breaking it up with a spoon, until no pink remains. Drain any excess fat, then remove the Ground beef and set aside with the Pancetta.