Spezzatino di Carni Miste alla Maremmana

Cut the boneless beef chuck, boneless pork shoulder, and boneless lamb leg into 3-4 cm cubes. Pat the meat dry with paper towels.

In a shallow dish, toss the cubed boneless beef chuck, boneless pork shoulder, and boneless lamb leg with 00 flour, ensuring an even coating. Shake off any excess.

Heat a large, heavy-bottomed pot or Dutch oven over medium heat. Add the cubed pancetta and render until crispy, about 5-7 minutes. Remove the crispy pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.