Sunday Sauce

• 3 tablespoons extra virgin olive oil
• 1 pound chuck roast
• 1 pound pork spare ribs
• 1 pound Italian sausage
• 1/4 pound pancetta, diced into small cubes
• 1 medium onion, minced (about a cup)
• 3 cloves garlic, thinly sliced
• 1/2 teaspoon hot pepper flakes (optional)
• 1/4 cup chopped parsley
• 1 28 ounce can Italian plum tomatoes, (preferably San Marzano), with their liquid, passed through a food mill
• 1 cup dry red wine
• 1 parmagiano cheese rind
• salt and freshly ground pepper

1. Heat the olive oil in a large saute pan over medium heat. Brown the all the meats on all sides and set aside. In the same pan, stir in the pancetta and simmer for 5 minutes, scraping the bottom of the pan often. Add the onion and simmer an additional 5 minutes. Add the garlic, pepper flakes, and parsley, and cook 2 minutes more.
2. Add the tomatoes, wine, all the meat, and the cheese rind to the pan. Salt and pepper to taste. Let simmer uncovered for 15 minutes, stirring occasionally. Cover the pan and let simmer on low flame for 1 hour, stirring occasionally.

extra virgin olive oil, chuck roast, pork spare ribs, italian sausage, pancetta, onion, garlic, hot pepper, parsley, italian plum tomatoes, red wine, cheese rind, salt

Taken from food52.com/recipes/28725-sunday-sauce (may not work)