Ingredients

Salt and pepper

1 pound pork spareribs, neck bones or pork chops

1 pound beef chuck roast, blade steak or brisket

3 tablespoons olive oil

3/4 cup chopped onions

2 cloves garlic, minced

1 6-ounce can tomato paste

1 teaspoon dried oregano

1 tablespoon dried basil

1 teaspoon dried red pepper flakes

1 1/2 teaspoons kosher salt

1 bay leaf

1 28-ounce can crushed tomatoes, preferably Italian

1 28-ounce can tomato sauce

1/2 teaspoon sugar

2 tablespoons fresh parsley, roughly chopped

4 small or 2 large pickled peperoncini

Cooked meatballs (see recipe)

1 pound dried spaghetti for serving

Grated Parmesan for serving.

Preparation

  1. Sprinkle salt and pepper all over pork and beef. Place large pot over medium-high heat; when hot, add olive oil and brown meat. (Or cook meat in same pot used for meatballs, browning in the leftover fat.) Remove meat to a platter. Turning heat under pot to medium, add onions, and cook 3 minutes, stirring. Add garlic, and cook 2 minutes longer. Add tomato paste, and stir: cook until it absorbs fat in pan. Add oregano, basil, red pepper flakes, kosher salt and bay leaf, stirring to combine.

  2. Add cans of tomatoes and tomato sauce, then 4 1/2 cups water. Stir in sugar, parsley and peperoncini. Return meats to pot with their juices. Bring sauce to a gentle boil. Turn heat down to a simmer, partly cover and leave sauce to simmer 21/2 hours or more, stirring regularly.

  3. About 20 minutes before serving, add meatballs to pot. Boil spaghetti according to package directions. Drain, return spaghetti to pan and add 3 cups sauce. Toss pasta in pan for a minute to coat with sauce, and place on a large platter. Pour 2 more cups sauce over pasta. Place meat and meatballs on pasta, slicing large pieces. Serve with bowls of remaining sauce and Parmesan.