Cut the beef and pork into 2-inch pieces and remove any excess fat.

Heat olive oil in the Dutch oven over medium-high heat.

Place the pork pieces in the hot oil and brown until a golden brown crust has formed, about 10 minutes. Flip the pork and brown the other side.

Remove the browned pork and set aside.

Place the beef pieces in the hot pork fat and brown on both sides.

Add the diced pancetta and sauté with the beef until browned.

Remove the beef and pancetta from the Dutch oven and set aside with the pork.

Leaving a few tablespoons, remove any excess pork fat from the Dutch oven.

Add carrot, celery, and shallots to the hot oil.

Sauté the sofrito until tender.

Add the sliced onions to the pot with a pinch of salt to help draw out the water and sauté until the onions are tender.

Add the chopped garlic and anchovy with the sprigs of thyme and rosemary and stir.

Add tomato paste and sauté until it turns dark.

Return the meat to the pot.

Pour in the wine, bring to a simmer, and reduce to one-half volume.

Add the tomatoes, passata, bay leaves, salt, and pepper.

Cover the contents of the pot with beef stock and bring it to a boil.

Reduce the stock to a simmer and cover the pot with the lid.

Simmer on low heat for two hours, stirring every 30 minutes. Add beef stock as needed to keep meat covered.

Take the lid off the pot, add chopped fresh basil, and simmer for an additional hour and a half, stirring regularly.

Remove the bay leaves and herb stalks and let the pot simmer for an additional 30 to 60 minutes or until thickened.

Add 1-2 ladles of ragù to a skillet or saucier and heat.

Add a serving of al dente pasta to the pan, along with one to two ladles of pasta water.

Toss the pasta with the ragù until sauce is thickened and pasta is evenly coated.

Add 1 Tbsp. of butter to the pan and allow it to melt.

Add pasta and ragù to a shallow bowl. Top with fresh parsley and, optionally, toasted breadcrumbs or grated romano or parmesan cheese.