Timballo di pasta

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

Add the finely chopped Onion, finely chopped Carrot, and finely chopped Celery to the pot. Cook over medium-low heat, stirring occasionally, until softened and translucent, about 8-10 minutes. This is your soffritto.

Add the minced Garlic to the soffritto and cook for another minute until fragrant.