First, make about 2 quarts (2 liters) of vegetable broth with onion, carrot, celery, parsley, a few tablespoons of tomato sauce or 2-3 fresh tomatoes. Simmer for at least 30 minutes after it starts boiling. I always make extra broth to use for other recipes.

Finely chop the pork belly with a knife (I keep the rind on). Finely dice the celery, carrots, and onion. Puree the canned tomatoes.

In a large pot, heat a little olive oil and butter. Melt the pork belly, then add the ground beef and cook, stirring often, until it sizzles. Add the chopped vegetables, being careful not to let them burn, and cook until you hear them sizzle. Deglaze with the white wine and let it evaporate.

Add the pureed tomatoes, stir, then add a bit of broth. Let it simmer gently for about 2 hours, covered with the lid slightly ajar, adding a ladle of broth from time to time (you’ll use a bit more than 2 cups/500 ml).

Here served with polenta...

...and here today with rigatoni.