Ziti with Neapolitan ragù (Ziti al ragù napoletano)

1. Cut the beef shoulder into 4 large pieces, separate the pork ribs and finely chop the onions.

2. In a large heavy-based pan, brown the meats and sausages in batches in the olive oil until nicely coloured all over; lift them out.

3. Cook the onions in the fat for 5 minutes, return the meat, pour in the red wine and let it evaporate; stir in the tomato purée and fry for 2 minutes.

4. Add the passata and a glass of water, put in the basil, season with salt and cook covered at the barest simmer ("pippiare", as Neapolitans say) for 3-3.5 hours until the sauce is dark red and thick and the meat tender.

5. Lift out the meat (it's the second course), break the ziti in half, cook them al dente in plenty of salted water and toss with the thick ragù sauce.

6. Serve the pasta first with grated parmesan, then the meat as a second course - this way you get two courses of a Sunday lunch from one pot.

Tip: Neapolitan ragù isn't made with mince like Bolognese: whole pieces of meat give their flavour to the sauce - the slower it cooks, the deeper it gets.