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1
In a heavy-bottomed 8-quart Dutch oven, heat the olive oil over medium heat until just smoking.
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2
Season each piece of meat with salt and pepper.
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3
Brown all sides of each rib, remove, and set aside on a plate.
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4
Repeat browning process with chicken thighs, sausages, braciole, and meatballs.
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5
When the meat is browned, remove and deglaze with red wine.
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6
Add tomato sauce and bring to a boil.
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7
Return ribs, thighs, sausage, braciole, and meatballs to the pot, return to boil, and lower to high simmer.
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8
Cover with the lid and simmer for 45 minutes.
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9
Remove meats to a serving platter and keep warm.
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10
Serve sauce with paccheri pasta as a separate course.
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11
Season each piece of pork on one side with salt and pepper.
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12
In a small bowl, combine the orange zest, pecorino, and parsley.
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13
Spoon 2 tablespoons of mixture onto center of seasoned side of one piece of pork.
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14
Starting at one end, carefully roll the pork to form a very thick cigar.
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15
Wind a long piece of string around the roll many times and secure with a knot.
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16
Repeat with the remaining 4 pieces of pork.
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17
In a shallow bowl, soak the bread cubes in the milk for a few minutes.
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18
Using your hands, break apart the bread into small pieces.
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19
In a large bowl, combine the veal, pork, eggs, bread and milk, parsley, salt, and pepper.
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20
In a large, heavy-bottomed skillet, heat the oil over medium heat until almost smoking.
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21
Add the meatballs and, working in batches if necessary to avoid overcrowding the pan, cook until deep golden brown on all sides, about 10 minutes.
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22
In a 3-quart saucepan, heat the olive oil over medium heat.
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23
Add the onion and cook until soft and light golden brown, 8 to 10 minutes.
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24
Add the thyme, tomatoes, and juice and bring to a boil, stirring often.
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25
Lower the heat and simmer for 30 minutes until as thick as hot cereal.
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26
Season with salt and pepper.
