Ingredients

• 1 lb pork ribs
• 1 lb stewing beef (like chuck or beef shoulder)
• ½ lb lamb stew meat
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 3 cups (700 ml) tomato purée
• ¾ cup (200 ml) dry red wine
• 4 tbsp extra virgin olive oil
• Salt & black pepper, to taste
• 2 bay leaves
• Grated Pecorino or Parmigiano Reggiano, to taste

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👩‍🍳 Instructions

1️⃣ Prep the meat:
Place pork ribs, beef, and lamb pieces in a bowl. Pour over a little white wine and let marinate briefly (30 min – optional). Pat the meat dry before cooking. 2️⃣ Start the soffritto:
Heat olive oil in a large heavy-bottomed pot. Add onion and garlic, and sauté over medium heat until lightly golden. 3️⃣ Brown the meat:
Add all the meat to the pot and brown well on all sides. Take your time — this step builds flavor. 4️⃣ Deglaze:
Pour in the red wine and stir to deglaze the pan. Let it simmer for a few minutes until the alcohol evaporates. 5️⃣ Add tomatoes & herbs:
Stir in the tomato purée and bay leaves. Mix well, bring to a light boil. 6️⃣ Slow cook:
Reduce heat to low. Partially cover the pot and simmer gently for 2 to 2.5 hours, stirring occasionally. Add a bit of water only if needed to keep it from drying out. 7️⃣ Season & finish:
Season with salt and pepper to taste near the end. The sauce should be thick, rich, and glossy. 8️⃣ Serve it right:
Serve over fresh orecchiette, rigatoni, or tagliatelle, topped with grated cheese and maybe a spoonful of sauce-stewed meat on the side.