Cut the chicken livers, pork blade roast, beef blade roast, and guanciale into small pieces. Set aside.

Pour the peeled tomatoes into a bowl and mash them down.

Next, add EVOO into the large pot and heat on a grill or stovetop on medium heat before adding the onions, celery, and carrot, and cook for 15 minutes or until soft.

Five minutes into cooking, add half a cup of red wine.

Now add the chopped guanciale along with more red wine when the mixture starts to dry out.

Add chopped chicken liver, beef blade roast, and pork blade roast then sprinkle a small pinch of salt into the pot. Use a wooden spoon to combine.

Add a full glass of red wine and simmer on low for 5-10 minutes or until the wine evaporates.

Then combine the tomato paste, peeled tomatoes, and tomato passata before stirring well.

Keep the temperature on low and stir every 20 minutes for 4-5 hours.

Add ½ cup of boiling water to the sauce whenever it appears to be drying up or simply each time you check it. This will help the sauce remain liquid.

Once the sauce is ready - 5 hours of simmering time - add plenty of salt and pepper and transfer a generous helping to a frying pan on low heat.

At this point add cooked pasta in, stir to incorporate the sauce into the pasta, and add a little more bolognese on top. Toss for a full mix of pasta and sauce!

Serve on a plate with a twist of the pasta to keep everything together. Add even more sauce on top, and a sprinkle of Parmigiano Reggiano. Get ready for an explosion of flavor!