Gnocchi al Ragù di Nonna

Trim any excess fat and membranes from the pork tenderloin and beef. Slice the meat and pancetta into thin strips.

Heat a large, heavy-bottomed pan over medium-low heat. Cook the pancetta until the fat renders and the pieces turn golden brown. Remove the pancetta from the pan, leaving the fat behind.

Increase the heat to medium-high and sear the pork and beef in batches until browned on all sides. Set the meat aside.

If needed, add a splash of olive oil to the pan. Sauté the onion and garlic for 1–2 minutes over medium heat. Add the carrot, celery, and tomato, and cook for another 3 minutes until the vegetables soften.

Stir in the tomato paste with a pinch of salt. Return the pancetta and seared meat to the pan, adding a Parmesan rind if available.

Deglaze with red wine, scraping up any browned bits from the bottom of the pan. Add 2 cups of water, bring to a boil, then reduce the heat to low. Let the ragù simmer for at least 2.5 hours, stirring occasionally and adding water if needed to prevent burning.

Bring a large pot of salted water to a boil. Cook the gnocchi for 3 minutes or until they float to the surface. Drain well.

Plate the gnocchi and generously spoon the ragù over the top. Garnish with freshly grated Parmesan cheese and serve immediately.