Pre-heat oven to 410 F. Place the bone marrow bones on a tray lined with parchment paper and roast for 20-25 minutes. Remove tray from oven and scrape the fat and marrow from the hallow channel of the bones into a bowl; set aside. 

Using a food grinder, grind the chuck roast, pancetta, and prosciutto into a bowl. Grind all the vegetables in the same grinder into a separate bowl. (Alternatively, if you don’t have a grinder, pass all ingredients through a food processor in multiples stages, pulsing until fine).

Place a Dutch oven or large pan over medium-high heat. Melt the fat from the bone marrow and also the rendered pork fat (if using). Reduce heat and add the chopped vegetables and cook for about 8-10 minutes until they soften and become translucent. Add all the ground meat and stir with the veggies until the meat browns. Season with black pepper and add the wine. Once you see a whisper of steam, add the tomato passata and stir to incorporate. Add the stock and reduce heat to low. At this point, it should taste slightly under-seasoned. As the sauce reduces, the flavors will intensify.  Simmer on the stovetop for 4-5 hours stirring occasionally, or cook in a slow-cooker for 4-5 hours. Occasionally add more liquid to the stew, if required.  Serve with fettuccini or other pasta and top with pecorino cheese and finely chopped parsley.