- Ingredients: 2 1/2 pounds beef chuck, 2 1/2 pounds of beef bone marrow, 1 large yellow onion peeled and diced large, 3 stalks of celery diced large, 1 large carrot peeled and diced large, 3 ounces rendered pork fat, 2 1/2 ounces pancetta, 4 ounces prosciutto di Parma, 1 teaspoon black pepper, 1 1/2 cups of sangiovese (or another dry, fruity red wine) and 2 cups chicken stock.

• Passata is an uncook tomato pureee thart has been strained of skins and seeds. You can purchase from a grocery store as "strained tomatoes"

- Method:

• Set up a meat grinder attachment for a kitchen aid mizer, if you don't have one you can ask your local butcher to grind your meats for you. Begin ragu by grinding chuck into a bowl, set aside.
• Grind remaining meats: pancetta and prosciutto into another bowl, set aside. Grind all the vegetables in the meat grinder into a bowl. Alternatuvely if you don't have a grinder, pass them through a food processor, pulsing until fine.
• Heat a large, heavy-bottom saucepot over medium-high heat. Melt pork fat, adding prosciutto and pancetta, cooking until rendered about 4 minutes. Add ground veggies and stir. Cook the vegetables, stirring frequently until a sweet aroma forms, around 15 minutes.
• Add the ground beef, season generously with sea salt and black pepper. Mix the meat with the vegetables with a wooden spoon. Cook for 4-6 minutes stirring occasionally, once you see the juices start to run, add red wine and stir to incorporate.
• Once you see a whisper of steam, add tomato passata and stir to incorporate. Reduce heat to low and gently. Add the stock and reduce heat to low. Gently simmer sauce, a gentle bubble every minute.
• Taste. At this point it should taste slightly under seasoned. As it reduces the flavors will intensify. Cook for 3-5 hours stirring occasionally every 15 minutes or so until the beef and pork are tender and flavors are concentrated.
• Taste sauce again, re-season and remove from heat. Sauce will keep in fridge for up to 7 days and in a freezer for up to 6 months in an airtight container.