Finely chop the onion, carrot, and celery. In a large, heavy-bottomed pot, heat 30g of extra-virgin olive oil over medium heat. Add the chopped onion, carrot, and celery and sauté until softened, about 8-10 minutes.
2
Add the beef chuck and pork ribs to the pot. Brown the meats thoroughly on all sides, about 10-15 minutes.
3
Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let the red wine reduce by half, about 5-7 minutes.
