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Ruffled-edge pasta swimming in a slow-cooked Neapolitan meat ragù. This high protein mediterranean family classic takes all day to simmer but delivers unmatched depth of flavor.
Pat beef chuck and pork shoulder dry and season with half the kosher salt and black pepper. In a large heavy pot, heat olive oil over medium-high heat until shimmering.
Sear the beef and pork all over until deeply browned, about 8 minutes per side. Remove to a plate; then brown the Italian sausages. Set all meats aside.
Lower heat to medium. Add onion, carrot, and celery to the pot and sauté, stirring occasionally, until onions turn translucent, about 8 minutes. Add garlic and cook 1 minute more.
Stir in tomato paste and cook until it darkens, then deglaze with red wine, scraping up any browned bits. Pour in crushed tomatoes, add oregano, bay leaves, and return all meats plus juices to the pot. Bring to a gentle simmer.
Reduce heat to very low, cover partially, and simmer gently for 4–5 hours, stirring every 30–45 minutes and adding water if needed to prevent sticking. Remove meats, shred or slice, then return to sauce and simmer 20 minutes more.
About 30 minutes before serving, bring a large pot of salted water to a boil. Cook mafalde pasta until just al dente. Reserve 1 cup of pasta water, then drain.
Toss drained mafalde with hot ragù, adding pasta water if needed to loosen the sauce. Sprinkle with fresh basil before serving.
