Ragù alla Napoletano

Serves 6

In true southern Italian style, this recipe uses big chunks of beef, pork, and sausage all simmered in a garlicky tomato sauce. Many Italian-Americans call this a gravy and serve it on a big platter of spaghetti on Sundays.

  • ¼ cup olive oil
  • 1½ pounds pork spare ribs, cut in half
  • 1 pound beef chuck, cut in 2-inch cubes
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 teaspoons anchovy paste
  • 1 small bunch basil, chopped
  • 1 sprig oregano, chopped
  • ¼ teaspoon red pepper flakes
  • 1 cup dry red wine
  • 1 28-ounce can plum tomatoes, cut up, with juice
  • ½ pound mild Italian sausage, pricked in 3–4 spots
  • Salt and pepper

Preheat oven to 350°. In a Dutch oven, heat oil over high heat. Add ribs, one piece at a time, and sear 5 minutes per side. Sear all meat and set aside. Add onion and cook on medium for 5 minutes, or until lightly browned. Add garlic, anchovy, herbs, and pepper flakes and cook 2 minutes longer. Add wine and cook 10–15 minutes, or until absorbed. Add tomatoes and reserved pork and beef. Bring to a boil, then place in the oven, covered, for 2 hours, or until meat falls from bones. Add sausage and cook 30 minutes, or until cooked through. Cool slightly, and remove meats from sauce. Shred and discard bones. Slice sausages into 1-inch pieces and return to the pot. Season to taste.