1. In a saucepan, brown the pork belly and add the evoo after the fat starts rendering. 2. Add the finely chopped carrots and celery and soften. 3. Add the beef shoulder and brisket and brown. 4. Deglaze with wine until the alcohol evaporates. 5. Transfer into a ½ GN container and add the tomato purée. 6. Set the oven on combi at 65°C. 7. Simmer for six hours, adding veal stock from time to time. 8. Add the milk in the last hour. 9. Finish with cream and correct seasoning. 10. Serve with spaghetti or linguini pasta.