Ragú Napoletano

Name: Ragú Napoletano
Ingredients: 3 pounds pork spare ribs (about 1/3 large rack), cut into three chunks; 2 pounds beef chuck, cut into 2-inch strips; 1/2 cup extra-virgin olive oil, divided; 1 large onion, finely chopped (about 1 1/2 cups); 8 medium cloves garlic, finely minced, divided; 1/2 teaspoon dried red chili flakes; 1 teaspoon dried oregano; 2 cups dry red wine; 2 (28-ounce) cans whole peeled tomatoes, preferably D.O.P. San Marzano, crushed by hand in a large bowl; 1 (2- to 3-inch) Parmesan rind (optional); 1 bunch fresh basil; 1 pound mild sausage, in the casings (see note); 8 to 10 servings fresh or dried pasta; Grated Parmesan cheese, for serving

wineandtravelitaly.com

8-10 servings Adjust oven rack to lower-middle position and preheat oven to 300°F (see note for slow cooker instructions). Season ribs with salt and pepper.

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Ingredients

3 pounds pork spare ribs (about 1/3 large rack), cut into three chunks
2 pounds beef chuck, cut into 2-inch strips
1/2 cup extra-virgin olive oil, divided
1 large onion, finely chopped (about 1 1/2 cups)
8 medium cloves garlic, finely minced, divided
1/2 teaspoon dried red chili flakes
1 teaspoon dried oregano
2 cups dry red wine
2 (28-ounce) cans whole peeled tomatoes, preferably D.O.P. San Marzano, crushed by hand in a large bowl
1 (2- to 3-inch) Parmesan rind (optional)
1 bunch fresh basil
1 pound mild sausage, in the casings (see note)
8 to 10 servings fresh or dried pasta
Grated Parmesan cheese, for serving