Olive all'Ascolana

If using unpitted large green olives, carefully pit them in a spiral fashion using a small sharp knife, keeping the olive flesh as intact as possible to form a cup-like shape.

In a large pan, heat the extra-virgin olive oil over medium heat. Add the finely diced onion, carrot, and celery. Sauté until softened, about 5-7 minutes, creating a soffritto.

Increase the heat and add the ground beef, ground pork, ground chicken, and finely diced prosciutto crudo to the pan. Brown the meats thoroughly, breaking up any clumps with a spoon.