• Cuisine: Italian
• Course: Main Course
• Features: Kid-Friendly

Ingredients:

• 3 tablespoons mild olive oil or vegetable oil, or more as needed
• 1 medium onion, cut into 1/4 - to 1/2-inch dice (about 1 cup)
• 2 large carrots, cut into 1/4- to 1/2-inch dice (about 1 cup)
• 1 large celery stick, cut into 1/4- to 1/2-inch dice (about 2/3 cup)
• 1 pound boneless chuck steak, cut into flat pieces, 3 to 4 inches long, 1 inch wide and 1/4-to 1/2- inch thick
• 1 pound boneless country-style pork ribs, cut into flat pieces, 3 to 4 inches long, 1 inch wide and 1/4- to 1/2- inch thick
• 3 cups red wine, preferably Chianti
• 2 tablespoons sugar
• 1/4 teaspoon ground cloves, or more to taste
• salt
• freshly ground black pepper
• 1 can (28-ounce) Italian-style plum tomatoes , with liquid, preferably San Marzano variety (seeded, if desired)
• 1 pound bucatini-style spaghetti or any thick spaghetti

Directions:

In a large pot, heat 1 tablespoon of the oil over medium-high heat. Add the onion and cook for 3 to 4 minutes, until it just starts to soften. Add the carrots and celery; cook about 10 minutes, stirring every few minutes, until the vegetables start to soften. Add more oil if the vegetables start to stick.

While the vegetables are cooking, heat 1 tablespoon of the oil in a large saute pan or skillet over medium-high heat until it is almost smoking. Add some of the meat pieces, being careful not to crowd the pan. Brown on both of the large flat sides, about 2 to 3 minutes per side, then transfer to a plate. Brown the remaining meat in batches, adding more oil as needed; adjust the heat so the oil does not burn. (The meat will not be cooked through.)

When the last of the meat is browned, immediately add 1 cup of the water to the pan, still over medium-high heat. Use a spatula to dislodge any browned bits from the bottom of the pan, then transfer the liquid and solids to the pot. Add the browned meat, wine, sugar, cloves, and salt and pepper to taste. Add the tomatoes and their liquid, crushing the tomatoes by hand. Add water as needed to make sure the liquid covers the meat and vegetables. Reduce the heat to medium or medium-low so that the mixture bubbles slowly and steadily in the center of the pot. Cook uncovered for about 2 1/2 hours, until the meat can be pulled apart easily with a fork. Add 1 to 2 cups of water as needed to keep the mixture soupy. Transfer the meat to a cutting board and use two forks to shred it, then return the meat to the pot. Taste, and add salt and pepper as necessary.

At this point the sauce can be cooled and refrigerated or frozen until ready to reheat and use. (If you have made the sauce ahead, remove any congealed fat before reheating. If the sauce is too thick, add water until it is a little soupy.)

When ready to serve, bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain, divide among individual plates and serve with a generous helping of the meat sauce.

They are the rib end of the pork loin, behind the shoulder, and lend themselves to many different preparations. Thinner than a center-cut pork loin, they also have a higher percentage of "dark" meat and more surface fat. They can be grilled or roasted like spareribs and baby backs and are wonderful braised, either cut into individual ribs or boned and cubed for a stew. They can be marinated and roasted for Asian-style pork, or ground and used for dumplings, sautes and burgers. Bake a slab portion for a pork roast that's tender and flavorful.

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