Pasticcio di Pasta al Ragù

1. Prepare the Ragù: Heat extra-virgin olive oil in a large, heavy-bottomed pot over medium heat. Add pancetta and cook until crispy, about 8-10 minutes. Remove pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.

2. Add yellow onion, carrot, and celery stalk to the pot. Sauté gently until softened and translucent, about 10-12 minutes.

3. Increase heat to medium-high. Add ground beef and ground pork to the pot, breaking up the meat with a spoon. Cook until browned evenly, about 10-15 minutes. Drain any excess fat.