Step 1: The Sear (Building the Foundation) In a large, heavy-bottomed Dutch oven, heat olive oil over medium-high heat. Brown the pork ribs and sausages on all sides. You aren’t cooking them through; you are creating “fond” (those brown bits on the bottom). Remove the meat and set aside.
Step 2: The Aromatics Lower the heat to medium. Add the onions to the meat fat and sauté until translucent. Stir in the tomato paste and cook for 2–3 minutes until it turns a deep brick red. Add the garlic and red pepper flakes, cooking for just 1 minute so the garlic doesn’t burn.
Step 3: Deglaze & Simmer Pour in the red wine and scrape the bottom of the pot with a wooden spoon. Let it reduce by half. Add the crushed tomatoes and their juices. Fill one of the empty tomato cans halfway with water and add that in too.
Step 4: The Low & Slow Add the pork ribs and sausages back into the pot. Add the basil. Bring to a very slow simmer (barely a bubble). Cover partially and cook for 3 hours.
Step 5: The Meatballs In the last 45 minutes, gently drop your meatballs into the sauce. Don’t stir too aggressively or they’ll break. The sauce is done when the pork ribs are fork-tender and the oil has started to separate and rise to the top.
ADVERTISEMENT
