Maccheroni al Ferretto with Ragu

To prepare the ragu, finely dice the Guanciale. In a large, heavy-bottomed pot, add the Extra-virgin olive oil and render the Guanciale over medium heat until crispy. Remove the crispy Guanciale and set aside, leaving the rendered fat in the pot.

Finely chop the Onion, Carrot, and Celery to create a soffritto. Add the chopped Onion, Carrot, and Celery to the pot with the Guanciale fat and sauté over medium-low heat until softened and translucent, about 10-15 minutes.

Cut the Beef chuck and Pork shoulder into 2-3 cm cubes. Increase the heat to medium-high and add the Beef chuck and Pork shoulder to the pot, browning them on all sides. Season with a pinch of Salt and Black pepper.