Tortelli del Mugello con Ragù Toscano

Begin by preparing the Tuscan ragù: finely dice the onion, carrot, and celery to create a soffritto. Dice the pork shoulder and beef chuck into small, uniform pieces.

In a large, heavy-bottomed pot, heat 30 grams of extra-virgin olive oil over medium heat. Add the diced onion, carrot, and celery and sauté gently until softened, about 8-10 minutes.

Add the diced pork shoulder and beef chuck to the pot. Increase the heat slightly and brown the meats on all sides, breaking up any clumps. Season with 5 grams of fine sea salt and 2 grams of black pepper.