Ingredients:

  • 5 lbs Pork Shoulder, bone-in, cut into 3 large chunks
  • 4 links Sweet Italian Sausage
  • 1 lb Beef Short Ribs (or braciole)
  • 1/4 cup Extra Virgin Olive Oil
  • 1 large Yellow Onion, finely diced
  • 6 cloves Garlic, crushed or minced
  • 6 oz can Tomato Paste (concentrated)
  • 1 cup Dry Red Wine (e.g., Merlot or Chianti)
  • 2 x 28 oz cans Crushed San Marzano Tomatoes
  • 1 cup Water or Low-Sodium Chicken Stock
  • 3 large Bay Leaves
  • 1 Tbsp Dried Oregano
  • 1 tsp Red Pepper Flakes
  • Salt (Kosher or Sea), to taste
  • 1 tsp Granulated Sugar (optional, to balance acidity)
  • 1/2 cup Fresh Basil Leaves, roughly chopped
  • Freshly Ground Black Pepper, to taste

Instructions:

  1. Prep Meats: Pat the pork and beef cuts thoroughly dry. Season all meat pieces (pork, beef, sausage) generously with salt and pepper.
  2. Brown the Sausage: Heat olive oil in a large Dutch oven over medium-high heat. Brown the sausage links until deep golden on all sides (approx. 6–8 minutes). Remove the sausage and set aside, leaving the rendered fat and oil behind.
  3. Brown the Pork and Beef: Brown the pork and beef chunks in batches, ensuring they do not crowd the pot. Brown until a deep, dark crust (fond) forms on all sides. Remove the meats and set them aside with the sausage.
  4. Sauté Aromatics: Reduce heat to medium-low. Add the diced onion to the pot, scraping up any browned bits from the bottom. Sauté until softened and translucent (5–7 minutes).
  5. Bloom the Paste: Add the minced garlic and tomato paste. Cook for 3–4 minutes, stirring constantly until the paste darkens slightly and smells toasted.
  6. Deglaze: Pour in the red wine (if using). Increase heat and use a wooden spoon to scrape all the remaining 'fond' from the bottom of the pot. Cook until the wine reduces by half (about 3 minutes).
  7. Add Tomatoes and Seasoning: Stir in the crushed tomatoes and the stock/water. Add the bay leaves, oregano, red pepper flakes, salt (start with 1.5 tsp), and optional sugar. Bring the sauce up to a gentle simmer.
  8. Add Meats: Carefully return all the browned meats (pork, beef, sausage) to the pot. Ensure the meat is mostly submerged in the sauce.
  9. The Slow Cook: Reduce the heat to the lowest possible setting—the sauce should barely bubble ('plop' every few seconds). Cover the pot loosely (leaving a small gap for steam). Simmer for a minimum of 4 hours.
  10. Simmer and Stir: Stir gently every 45 minutes during the simmering process to prevent sticking and rotate the meat pieces.
  11. Finishing: After 4 hours, the pork and beef should be fork-tender. Remove all the large chunks of meat, discard the bay leaves, and adjust salt and seasonings.
  12. Shred and Serve: Shred the pork and beef. Either return the shredded meat and sausage to the sauce or serve them separately alongside pasta (Rigatoni or Ziti) topped with the gravy. Stir in the fresh basil just before serving.