Grab a deep, heavy-bottomed pan and toss in a mix of diced onion, carrot, and celery (also known as mirepoix), sizzling away in a pool of golden olive oil. Let that aromatic trio simmer on low heat for about 15 minutes, until the onions turn glassy and the carrots soften up just right.
Time to get that pancetta sizzling! Grab a separate skillet, melt that savory goodness until it crisps up just right—about five minutes on medium heat should do the trick. Once it's perfectly golden and crispy, add it to the flavorful mirepoix. Time to give those meat chunks a little floury hug! Dust them in flour either in a bowl or right on your trusty work surface.
Now, let's quickly clean that pancetta skillet and warm it up again with a splash of olive oil. Once it's sizzling, add in the floured meat and let it lightly brown, soaking up all that delicious flavour. Then, it's time to pour in the wine - just enough to deglaze - and crank up the heat—let it bubble away until that wine evaporates into savoury oblivion. Add that beautifully browned meat to the mirepoix and crispy pancetta.
Give the skillet a quick scrub, then toss in a drop of olive oil. Now, it's time to add the bone marrow and let it sizzle away until it's beautifully browned; once done, add it to the other pan.
Pour in the wine and stock, letting everything meld together into a rich and savory symphony of flavors.
Cover the skillet with wax paper and then the lid—this little trick keeps all that mouthwatering moisture locked in, ensuring your dish stays tender and flavorful.Let it simmer away for 1½ to 2 hours at a low temperature. Once that meat is so tender it's practically falling off the bone, it's time to give it a little breather. Take it off the heat and let it cool down for about half an hour.
Take out that tender, flavorful meat, and get ready to give it the royal treatment. Debone it like a pro and then cut it into small, bite-sized pieces.
Now, let's bring it all together: return that tender, flavorful meat to the ragu. Let it all simmer away uncovered on low heat, allowing that rich, aromatic sauce to thicken up into a luscious masterpiece.