Ragú Napoletano (Neapolitan-Style Italian Meat Sauce with Pork, Beef, and Sausage)

seriouseats.com

Katie May Snider

3 pounds pork spare ribs (about ⅓ large rack), cut into three chunks

2 pounds beef chuck, cut into 2-inch strips

½ cup extra-virgin olive oil, divided

1 large onion, finely chopped (about 1 ½ cups)

8 medium cloves garlic, finely minced, divided

½ 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)

1 tablespoon Asian fish sauce

8 to 10 servings fresh or dried pasta

Grated Parmesan cheese, for serving

Directions at seriouseats.com

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