Ragu all Nonna

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 recipe Polpette Alla Napoletana, recipe follows
• 12 pork spare ribs, cut into 2-inch pieces
• 6 chicken thighs, skin-on and bones intact
• Kosher salt and freshly ground black pepper
• 1 onion, finely chopped
• 3/4 cup dry red wine
• 2 (28-ounce) cans peeled plum tomatoes and juice, passed through a food mill
• 1/2 pound sweet Italian sausage (about 6 links), still in its casing
• Pinch hot red pepper flakes
• 3 cups day-old bread, cut into 1-inch cubes
• 1 1/4 pounds ground chuck beef
• 3 eggs, beaten
• 3 garlic cloves, minced
• 3/4 cup grated Pecorino Romano
• 1/4 cup finely chopped Italian parsley leaves
• 1/4 cup pine nuts, baked for 8 minutes in a 400 degree F oven
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

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