Mirepoix, guanciale, veal, pork, beef, tomato paste, canned tomatoes, Roasted marrow bone, beef stock fortified with added gelatin powder, mushrooms, anchovies and fish sauce (as the salt and umami), bay leaves. I stirred it up every 20mn or so and added stock as I went to help brown the meat in the 300F oven
4 hours later, a gorgeous result
by pengouin85