Maccheroncini di Campofilone al Ragù di Carne

Method

1. Finely chop one stalk of celery, one leek (white part only), one spring onion, one carrot, and one red onion.
2. In a very large pot, heat a generous amount of extra-virgin olive oil. Add the chopped vegetables and cook on high heat, stirring, until they begin to soften and color.
3. Add the meats: one beef shank (with bone), two pork ribs, one piece of pork loin, two pork sausages (pricked with a fork), one piece of 'rosa' pork cut, and one pigeon. Brown each piece on all sides.
4. Pour in a glass of red wine and deglaze the pot, scraping up the brown bits. Let the alcohol evaporate completely.
5. Crush 800 g of San Marzano peeled tomatoes by hand and add them to the pot. Add a little water (about 100 ml) if needed. Season with salt. Stir well.
6. Bring to a boil, then reduce the heat to a very gentle simmer. Cover with a lid slightly ajar and cook for about 8 hours, stirring occasionally.
7. After 8 hours, the meat should be very tender. Remove the bones and large pieces. Chop all the meat into bite-sized pieces and return to the sauce.
8. Reheat the sauce gently.
9. Cook 500 g of Campofilone maccheroncini in a large pot of salted boiling water for about 2 minutes.
10. Drain the pasta directly into the pot with the ragù. Toss to coat well.
11. Serve the pasta with a generous grating of a mix of Pecorino and Parmigiano cheeses. Drizzle with raw extra-virgin olive oil.