White Pork Ragù

Method

1. Prepare the vegetables: finely chop the spring onion, white celery, and carrot.
2. In a large pot, heat a generous amount of extra virgin olive oil and sauté the chopped vegetables until caramelized.
3. Remove the skin from the guanciale and pound it with the garlic cloves into a coarse paste.
4. Add the guanciale-garlic paste to the pot and cook for 5 minutes, allowing the fat to render.
5. Remove the casings from the 5 sausages and crumble them directly into the pot.
6. Add the ground pork and sear all the meat over high heat, stirring occasionally, for about 10 minutes until browned.
7. Season with abundant salt and black pepper.
8. Add a generous glass of red wine and let the alcohol evaporate completely.
9. Pour in enough vegetable broth to cover the meat, add the Tuscan olives, and tie a bouquet garni of rosemary, sage, bay leaf, and marjoram, then submerge it.
10. Cover the pot and simmer on low heat for 1 hour and 20 minutes.
11. Remove the bouquet garni.
12. Cook the mezze maniche pasta in salted boiling water until al dente, reserving some pasta water.
13. Transfer the ragù to a sauté pan, add the cooked pasta and a splash of pasta water, and finish cooking the pasta in the ragù for 6-7 minutes, stirring constantly to release starches and create creaminess.
14. Remove from heat, add a generous grating of pecorino cheese, and toss vigorously.
15. Serve immediately with extra olives and additional pecorino on top.