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Sunday meat ragù slow-cooked for hours with various cuts is Naples' proudest sauce. This high protein mediterranean family ritual produces a rich carnivore masterpiece that feeds the entire household.
1. Heat 3 tbsp olive oil in a large heavy pot over medium-high heat. Sear beef chuck, pork shoulder, and ribs until deeply browned on all sides, about 2–3 minutes per side. Remove and set aside.
2. Add remaining olive oil, onions, carrot, and celery to the pot. Sauté gently over medium heat until vegetables are soft and golden, about 10 minutes.
3. Stir in garlic and tomato paste; cook for 2 minutes, ensuring paste darkens but does not burn. Deglaze with red wine, scraping up any browned bits, and let simmer for 5 minutes.
4. Return all meats and sausages to the pot. Add peeled tomatoes, oregano, salt, and pepper. Bring to a gentle simmer, cover partially, and reduce heat to very low.
5. Slow-cook for 5–6 hours, stirring every hour and turning meat for even flavor absorption. Adjust heat to keep sauce at a steady simmer, never boiling. Skim excess fat occasionally.
6. In last hour, add fresh basil and check seasoning. Remove meats before serving, slice, and serve sauce with pasta; meats on the side for traditional family style.
