Neapolitan Ragù

Method

1. Select the meats: a slice of beef brisket (coperta di costato) for the braciola, double-cut ribs (tracchiulelle), a piece of sausage, a piece of pork skin, and some pieces of beef muscle.
2. Prepare the braciola: lay out the slice of beef brisket. Fill with chopped parsley, garlic pieces, raisins, pine nuts, a generous grind of black pepper, and grated pecorino romano. Roll it tightly and tie with kitchen twine using the demonstrated method.
3. Repeat for any additional slices if desired.
4. Blend the peeled tomatoes until completely smooth.
5. In a large pot, heat a drizzle of extra virgin olive oil (or lard if available). Once hot, add all the meats and sear them on all sides until well browned.
6. Add the sliced onions and sauté together with the meat.
7. Pour in a glass of dry red wine. Let the alcohol evaporate.
8. Add a tablespoon of tomato concentrate and stir well.
9. Pour in the blended tomato sauce, then add a little water. Bring to a gentle simmer.
10. Season with salt.
11. Lower the heat to very low, cover with a lid, and cook very slowly (as they say 'a da ppe da').
12. After about 30 minutes, remove the sausage (since it cooks faster).
13. After about 1.5 hours, remove the ribs (tracchiulelle).
14. Check the pork skin: pierce with a fork; it should have slight resistance. Remove if ready.
15. Continue cooking on low heat with the lid on, adding a little water from time to time if the sauce becomes too dry.
16. After about 2-2.5 hours (total cooking time), remove the remaining meats: the braciola and beef muscle pieces. Set them aside.
17. Let the sauce cook alone for another hour on very low heat, stirring occasionally.
18. Total cooking time should be at least 3.5 hours.
19. Return the meats to the sauce and heat through.
20. Serve with pasta, grated cheese, and black pepper.