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1
Pulse tomatoes with juice (1 can at a time) in a blender until almost smooth.
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2
Heat oil in a wide 10-to 12-quarts heavy pot over medium-high heat until it shimmers, then saute onion until golden, about 6 minutes. Add garlic and saute 1 minute.
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3
Add tomato puree, bay leaf, and 1/2 teaspoon salt and simmer, uncovered, stirring occasionally, until thickened, 40 to 45 minutes. Discard bay leaf.
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4
Stir together garlic, parsley, cheese, and pancetta.
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5
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
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6
.
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7
Form reserved meatball mixture into balls (about 16), using a 1/4-cup measure.
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8
Heat 2 tablespoons olive oil in a 12-inch heavy skillet over medium heat until it shimmers. Season
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9
with 1/2 teaspoon salt and 1/4 teaspoon pepper (total) and brown well in 2 batches, turning, about 6 minutes per batch. Transfer to a large shallow pan.
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10
Add 2 tablespoons oil to skillet and brown sausage in 2 batches, turning, about 6 minutes per batch. Transfer to pan with
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11
.
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12
Pat pork shoulder dry and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add 2 tablespoons oil to skillet and brown pork shoulder all over, about 5 minutes. Transfer to pan.
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13
Pat pork ribs dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add remaining 2 tablespoons oil to skillet and brown ribs well in 2 batches, turning, about 6 minutes per batch. Transfer to pan.
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14
Heat reserved oil from
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15
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. Transfer to paper towels using a slotted spoon. (Discard oil.)
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16
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.
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17
Transfer meats with tongs to a large platter. Serve with fettuccine and remaining sauce.
