Cannelloni ripieni al Ragù

To prepare the ragù filling, heat the Extra-virgin olive oil in a large, heavy-bottomed pot over medium heat. Add the diced Pancetta and cook until crispy, about 5-7 minutes. Remove the Pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.

Add the Ground beef and Ground pork to the pot. Brown the meats thoroughly, breaking them up with a spoon, then drain any excess fat. Add the finely diced Onion, finely diced Carrot, and finely diced Celery to the pot. Sauté until softened, about 8-10 minutes.

Pour in the Red wine and bring to a simmer, scraping up any browned bits from the bottom of the pot. Cook until the Red wine has almost completely evaporated.