In a large pot, brown the chopped onion in the oil, then add chopped carrots and celery, salt and pepper. Add the beef bones, then all the other meats.
Add rosemary, marjoram, sage, parsley.
Once the whole thing is browned, add the wine. When this evaporates, add the tomatoes. Leave to simmer for 2-3 hours.
Cook the maccheroncini in plenty of salted water and, if you can, drain onto a wooden board (if you want the tradition) or into a bowl, season with the sauce and serve sprinkled with grated pecorino.