Sunday Ragù

Ingredients

• 1.5 pound boston butt pork shoulder boneless cut into 2-inch pieces
• 0.5 cup flat-leaf parsley finely chopped
• 4  garlic cloves minced
• 1 pound mild sausage links to package directions and coin italian hot
• 1 pound mild sausage links to package directions and coin sweet italian
• 0.5 cup olive oil for frying divided
• 1 large onion finely chopped
• 3 ounces pancetta thinly sliced finely chopped
• 2 ounces pecorino cheese grated
• 2 pounds pork ribs country-style
• 140 ounce juice reserved from tomatoes whole italian canned (preferably )
• 1.5 pounds beef top round 
• 1  turkish bay leaf or 

Equipment

• frying pan
• paper towels
• pot
• blender
• plastic wrap
• rolling pin
• slotted spoon
• tongs
• meat tenderizer

Directions

1. Pulse tomatoes with juice (1 can at a time) in a blender until almost smooth.
2. Heat oil in a wide 10-to 12-quarts heavy pot over medium-high heat until it shimmers, then sauté onion until golden, about 6 minutes.
3. Add garlic and sauté 1 minute.
4. Add tomato purée, bay leaf, and 1/2 teaspoon salt and simmer, uncovered, stirring occasionally, until thickened, 40 to 45 minutes. Discard bay leaf.
5. Stir together garlic, parsley, cheese, and pancetta.
6. Pound top round to 1/8 inch thick between 2 sheets of plastic wrap with a rolling pin or meat pounder. Spoon parsley mixture evenly over beef cutlets (about 3 tablespoons each). Starting with a short side, roll up cutlets and tie at each end with string to make braciole.
7. Form reserved meatball mixture into balls (about 16), using a 1/4-cup measure.
8. Heat 2 tablespoons olive oil in a 12-inch heavy skillet over medium heat until it shimmers. Season braciole with 1/2 teaspoon salt and 1/4 teaspoon pepper (total) and brown well in 2 batches, turning, about 6 minutes per batch.
9. Transfer to a large shallow pan.
10. Add 2 tablespoons oil to skillet and brown sausage in 2 batches, turning, about 6 minutes per batch.
11. Transfer to pan with braciole.
12. Pat pork shoulder dry and season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
13. Add 2 tablespoons oil to skillet and brown pork shoulder all over, about 5 minutes.
14. Transfer to pan.
15. Pat pork ribs dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
16. Add remaining 2 tablespoons oil to skillet and brown ribs well in 2 batches, turning, about 6 minutes per batch.
17. Transfer to pan.
18. Heat reserved oil from polpette in skillet over medium heat until it shimmers. Fry meatballs in 2 batches (do not crowd), turning occasionally, until well browned, about 6 minutes per batch.
19. Transfer to paper towels using a slotted spoon. (Discard oil.)
20. Return sauce to a simmer and carefully add all meats and juices. Simmer, partially covered, gently stirring occasionally (do not break up meatballs), until all meats are tender, about 2 1/4 hours.
21. Transfer meats with tongs to a large platter.
22. Serve with fettuccine and remaining sauce.
23. Tomato sauce with meats can be made 4 days ahead and chilled (covered once cool).