Orecchiette with Meat Sauce

In a large, heavy-bottomed pot or Dutch oven, heat the Extra-virgin olive oil over medium heat.

Add the diced Guanciale and cook until crispy and most of its fat has rendered, about 8-10 minutes. Remove the crispy Guanciale with a slotted spoon and set aside, leaving the rendered fat in the pot.

Increase the heat to medium-high. Season the cubed Pork shoulder and Beef chuck with Fine sea salt and Freshly ground black pepper. Add the Pork shoulder and Beef chuck to the pot in batches, browning thoroughly on all sides. Remove the browned meat and set aside.