Perugian Cannelloni

Prepare the pasta dough: On a clean surface, make a well with the 00 flour. Crack the Large eggs into the well. Using a fork, gradually incorporate the flour into the eggs until a shaggy dough forms. Knead the dough for 10-15 minutes until smooth and elastic. Wrap in plastic film and let rest at room temperature for at least 30 minutes.

Prepare the meat filling (Ragù): Heat 30 grams of extra-virgin olive oil in a large pan over medium heat. Add the finely diced yellow onion, carrot, and celery stalk. Sauté gently until softened, about 8-10 minutes. Add the minced garlic cloves and cook for 1 minute more until fragrant.

Add the ground beef, ground pork, and finely diced prosciutto crudo to the pan. Break up the meats with a spoon and brown them thoroughly, about 10-15 minutes. Drain any excess fat. Deglaze the pan with dry white wine, scraping up any browned bits from the bottom. Let the wine evaporate completely.