Pasta 'Ncaciata

Begin by preparing the ragù. Heat 30 grams of extra-virgin olive oil in a large, heavy-bottomed pot over medium heat. Add the diced guanciale and render until crispy, then remove the guanciale and set aside, leaving the rendered fat in the pot.

Add the finely diced yellow onion, carrot, and celery stalk to the pot. Sauté gently until softened and translucent, about 8-10 minutes, creating a soffritto.

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