Ragu alla Napoletana

In a large Dutch oven, heat olive oil over high heat. Add the meats and sprinkle with salt. When the meats have given up their juices, after about 15 minutes, add the onion and stir well. Reduce the heat to medium and cook, stirring occasionally, until the meats are browned and the onion is golden, about 10-15 minutes.

Add the wine and cook until it is absorbed into the meats, about 10 minutes. Add the tomatoes and chili pepper flakes and stir well. Cover partially and simmer, stirring often, for 2½ hours. Check from time to time to see if more liquid is needed. At 2½ hours you can remove the meat with a slotted spoon and reserve for another dish, or chop it and return to the sauce. Or continue cooking over low heat until the meat falls apart with a fork, incorporating into the sauce. Salt and pepper to taste.