Neapolitan Ragù

Method

1. Cut all the meats into large pieces (about the size of a fist). Do not trim the fat.
2. In a large heavy pot, heat a generous amount of extra virgin olive oil. Brown the meats in batches over medium-high heat, turning to get a deep color on all sides. Do not salt yet. Remove and set aside.
3. In the same pot, add a little more oil if needed. Add finely chopped celery, carrot, and onion (preferably Montoro onion), along with fresh basil leaves. Sauté gently over medium heat, stirring often, until the vegetables soften and the basil is fragrant but not burnt. Season with a pinch of salt.
4. Deglaze with a generous splash of red wine. Let the alcohol evaporate for a minute.
5. Add a generous amount of tomato concentrate (concentrato di pomodoro) and stir well to combine with the soffritto.
6. Return all the browned meats to the pot, including the sausages (pricked with a fork but left whole with skin on).
7. Pour in enough tomato passata to cover the meat, then add the same amount of water. Stir everything together. The liquid should be abundant.
8. Bring to a gentle boil, then reduce the heat to low (lowest setting on induction). Cover partially and let simmer for at least 5–6 hours, ideally up to 8 hours. Stir occasionally and add a little water if the sauce reduces too much. Taste and adjust salt after a few hours.
9. To serve: Take a baguette (preferably multi-grain), cut off the top, and scoop out some of the crumb. Brush the inside with a little olive oil and toast in a preheated oven at 180–190°C for 2–3 minutes until crispy.
10. Fill the toasted baguette with chunks of the cooked meat and sausages, then spoon over plenty of the ragù sauce. Top with fresh basil leaves and a drizzle of extra virgin olive oil. Serve immediately.