Neapolitan Ragu

Heat the olive oil in a big saucepan, and chuck in the onions for a few minutes to soften. Add the beef steak, the ribs, and the sausages, and fry the meat to brown all over. Turn up the heat, stir in the tomato puree and wine, and cook until reduced by a third.
Add the tinned tomatoes and basil, season well, and stir to combine. Bring to the boil, and then simmer for about 90 minutes, or until the sauce is very thick and silky. Add a little more wine if more moisture is needed. Remove from the heat and stir into the pasta for an authentic Neapolitan taste sensation!

2 hours

4 serving

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