Neapolitan Ragù

Method

1. Prepare the filling for the braciole: finely chop pine nuts, raisins, garlic (without the germ), and parsley. Mix with pepper.
2. Add grated Pecorino Romano to the filling.
3. Lay out thin slices of scamone (beef top sirloin). Place some filling on each slice.
4. Fold the sides inward and roll tightly to form an involtino. Secure with toothpicks.
5. Brown the braciole in hot olive oil in a large pan. Remove and set aside.
6. In the same pan, brown the other meats: pork ribs (puntine), Neapolitan sausages, and biancostato (or beef chuck).
7. Add chopped onion and caramelize over medium heat.
8. Deglaze with red wine, scraping up the fond.
9. Add tomato passata and an equal amount of water. Return the braciole to the pan along with rolled pork skin (cotica).
10. Season with salt. Simmer on low heat for at least 4 hours, until the sauce is thick and dark.
11. Serve the ragù over pasta (paccheri, ziti, or tagliatelle).