Ragù alla Romana

Method

1. Add olive oil and diced guanciale to a large pot and cook until the guanciale renders its fat.
2. Add the fresh sausage, breaking it up into small pieces with a spoon.
3. Add the beef and stir to combine. Season with a little salt and pepper (remember the guanciale and sausage are already salty).
4. Pour in the red wine and let it cook until the alcohol has evaporated.
5. Add the finely chopped onion, carrot, and celery. Stir and cook until softened.
6. Add the tomato paste and stir well to incorporate, giving the sauce a nice color.
7. Add vegetable broth to cover, then add bay leaf or marjoram if using.
8. Partially cover the pot and let it simmer over moderate heat for about 2 hours.
9. Once cooked, the ragù will be thick and intense. Serve as desired.