Chef Marc Forgione's Rules for Traditional Bolognese

Name: Chef Marc Forgione's Rules for Traditional Bolognese
Cuisine: European, Italian, Mediterranean
Ingredients: 1 lb. pork shoulder, ground; 1 lb. beef chuck, ground; 1 lb. veal chuck, ground; 4 celery stalks; 1 carrot; 1 yellow onion; 2 tbsp extra-virgin olive oil; 5-ounce piece of prosciutto; 5-ounce piece of pancetta; 5-ounce piece of mortadella; 1 ½ cup dry red wine; 2 cups chopped San Marzano tomatoes; 1 ½ cups chicken stock; 2 tbsp unsalted butter; 1/3 cup parmesan, plus more to finish grated; 1/3 cup pecorino, grated; 1 lb. of your favorite pasta (We recommend rigatoni)