Maccheroncini di Campofilone with Meat Ragù

Method

1. Chop the celery, carrots, copper onion, spring onions, and leek into large pieces.
2. Pour olive oil into a large pot and add the whole vegetables to brown over medium heat.
3. In a separate iron skillet, sear the beef muscle with the bone, pigeon cut, pork loin, and pork ribs until well-browned and caramelized to remove excess moisture.
4. Pierce the sausages with a fork and add them directly into the pot with the vegetables.
5. Crush the peeled San Marzano tomatoes with your hands and add them to the pot with the vegetables and sausages.
6. Transfer all the seared meats into the main pot.
7. Deglaze the hot iron skillet with red wine, scraping up the browned bits, and pour the liquid into the sauce once the alcohol has evaporated.
8. Season with a small amount of salt, bring to a boil, then reduce the heat to low and let it simmer gently for about 8 hours.
9. Remove the meat from the sauce, separate it from the bones, and shred or finely chop it with a knife. Return the shredded meat to the sauce to warm through.
10. Cook the Maccheroncini di Campofilone pasta in boiling water for exactly 2 minutes, handling it gently.
11. Ladle a small amount of pasta water, some ragù, and a generous mix of grated Parmigiano and Pecorino onto a wooden pastry board or serving dish.
12. Transfer the cooked pasta to the board, coat thoroughly with the meat sauce, and top with more ragù and grated cheese mixture before serving.