Timballo di Anelletti

Prepare the ragù: In a large, heavy-bottomed pot, heat 50 grams of Extra-virgin olive oil over medium heat. Add the Yellow onion, Carrot, and Celery stalk. Sauté gently until softened, about 8-10 minutes, without browning. This is your soffritto.

Add the finely diced Pancetta tesa to the soffritto and cook until crispy, about 5-7 minutes.

Increase heat slightly, add the Ground beef and Ground pork. Break up the meat with a spoon and brown thoroughly on all sides, about 10-15 minutes. Drain any excess fat if necessary.