Pasticciata Marchigiana

1. Prepare the soffritto: In a large, heavy-bottomed pot or Dutch oven, heat the Extra-virgin olive oil over medium heat. Add the diced Guanciale and render until crispy and golden. Remove the crispy Guanciale with a slotted spoon and set aside, leaving the rendered fat in the pot.

2. Add the finely diced Yellow onion, Carrot, and Celery stalk to the pot. Sauté gently over medium-low heat for 10-15 minutes until softened and translucent, taking care not to brown them.

3. Increase the heat to medium-high. Add the Ground beef and Ground pork 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.