Pasta alla Vaccinara

Heat olive oil in a Dutch oven over medium‑high heat.

Add the guanciale and sauté until the fat renders and it turns golden.

Add the diced carrot, celery, onion, and minced garlic; cook until the vegetables soften and begin to brown, scraping up any browned bits.

Season the meat pieces with salt and pepper, then brown them in batches in the same pot, ensuring a deep color on all sides.

Remove the browned meat, then return the vegetables and guanciale to the pot and deglaze with the red wine, reducing until the alcohol evaporates.

Stir in the tomato passata (add a splash of water if needed), return the meat and any accumulated juices to the pot, bring to a boil, then lower to a gentle simmer.

Cover and cook low and slow for 3–4 hours, checking occasionally until the meat is tender and falling apart.

About 40 minutes before the ragù is finished, toast the pine nuts in a small pan over medium heat until lightly golden; set aside.

In the last 20 minutes of cooking, stir in the extra diced celery, lemon zest, and broken dark chocolate, allowing them to melt and integrate.

While the sauce finishes, bring a large pot of salted water to a boil and cook the rigatoni until al dente, reserving a cup of pasta water.

Transfer the ragù to a serving pan, add the cooked rigatoni, and toss together, adding pasta water as needed to achieve a glossy coating.

Finish the dish by sprinkling toasted pine nuts, grated pecorino romano, and a drizzle of rendered fat from the pan; serve with a bone‑marrow spoon or toasted bread on the side.