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1
In a large pasta pot or Dutch oven, heat the oil until smoking.
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2
Season the meatballs, short ribs and chicken with salt and pepper to taste, and sear 5 or 6 pieces at a time over medium heat until dark golden brown.
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3
Remove the seared meat to a plate and repeat with the remaining meat chunks.
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4
Add the onion to the pan and saute, scraping the pan with a wooden spoon to loosen any brown bits.
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5
Cook until the onions are golden brown and very soft, about 10 minutes.
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6
Add the wine, browned meat chunks, tomatoes, sausages, and pepper flakes and bring to a boil.
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7
Reduce the heat to a simmer and cook 2 1/2 to 3 hours, stirring occasionally and skimming off the fat as necessary.
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8
Remove from the heat and remove meat and sausages from the sauce.
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9
Adjust the seasoning with salt and pepper and set the sauce aside to use with pasta as a second course.
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10
For the first course, divide the meats, which should still be lightly coated in sauce, evenly among 6 plates.
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11
Serve with escarole and pine nuts.
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12
In a shallow bowl, soak the bread cubes in water to cover for 1 to 2 minutes.
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13
Drain the bread cubes and squeeze with your fingers to press out the excess moisture.
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14
In a large bowl, combine the bread cubes, beef, eggs, garlic, Pecorino Romano, parsley, toasted pine nuts, salt, and pepper and mix with your hands to incorporate.
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15
With wet hands, form 12 to 16 meatballs, each smaller than a tennis ball and larger than a golf ball.
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16
Proceed with the recipe for Ragu.
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17
Ease of preparation: easy
