Kosher salt, to taste
Fresh ground black pepper, to taste
1 1/2 lbs Sweet Italian sausage links
2 lbs Beef short ribs, bone in
1 lb Pork neck bones
1 Yellow onion, chopped
3 Garlic cloves, chopped
1/4 cup Dry white wine
1 Can (28 oz) crushed tomatoes
1 Can (28 oz) tomato puree
1/2 tsp Dried oregano
1 tbsp Chopped Italian parsley
4 Whole basil leaves
1 lb Rigatoni
Fresh grated Parmigiano-Reggiano
Heat the olive oil in a Dutch oven over medium-high heat. Season the short ribs with salt and pepper. Brown the sausages, short ribs, and pork neck bones in batches, adjusting the heat as needed, about 8 to 10 minutes per batch. Remove to a platter.
Return all the meat to the pot and add the onion and garlic. Cook until softened, about 5 minutes. Add the white wine and let reduce by half, scraping up any browned bits on the bottom of the pan.
Add the crushed tomatoes, tomato puree, 1 teaspoon salt, oregano, parsley and basil leaves. Stir everything together. Bring to a boil and reduce to a gentle simmer. Cook uncovered, stirring periodically, about 30 minutes. Season with more salt if needed.
Bring a large pot of salted water to a boil. Cook the rigatoni according to package directions for al dente.
Meanwhile, remove the meat and bones from the sauce to a serving platter. Add the cooked rigatoni to another pot or skillet. Ladle enough sauce for the amount of pasta. Toss to coat.
Serve in bowls topped with more sauce and grated Parmigiano Reggiano. Serve the meat on the side.
