Ragù della Vecchia Scuola - Lettuce Entertain You

Ingredients

• 1½ lbs. ground beef chuck
• 1½ lbs. ground pork
• 2½ oz. pancetta, cut into 1-inch cubes
• 2½ oz. prosciutto di Parma, cut into 1-inch cubes
• 2½ oz. mortadella, cut into 1-inch cubes
• 1 celery stalk, roughly chopped
• ½ large carrot, roughly chopped
• ½ large yellow onion, roughly chopped
• 2½ oz. strutto (lard) (a scant ⅓ cup)
• 1¼ cups red wine (chef recommends Sangiovese)
• 1 cup Passata di Pomodoro (see sub-recipe)
• 1 cup low-sodium chicken broth
• 4 Tbsp. unsalted butter
• 1 cup Parmigiano-Reggiano, finely grated
• 16 oz. fresh tagliatelle or pasta of your choice
• kosher salt, to taste
• black pepper, to taste
• 3 28-oz. cans of canned whole tomatoes
• 2 Tbsp. extra-virgin olive oil
• 1 garlic clove, smashed
• 2 sprigs of marjoram