Pugliese Ragù

Cut the ventresca into small pieces and the other meats into cubes (3-4 cm); finely slice the onion and, with garlic, place it in a covered pan and cook very slowly with a glass of water and half a cup of oil. Stir it frequently to prevent it from sticking to the bottom of the pan. When the onion is well cooked, add the pork and raise the heat to sauté everything; at this point, pour in half a glass of wine and continue cooking for half an hour, covered and on very low heat, to prevent sticking. Add the other cut meats and the other half glass of wine, the tomato purée, the tomato paste, the chili pepper, and salt. Continue cooking very slowly, still covered, for about three hours, until the meats are well cooked and the pork fat has melted into the tomato sauce. During the last 45 minutes of cooking, add the chicken and sausage. Use this sauce to dress the dry pasta (orecchiette are very suitable), adding the pieces of meat that did not break apart during the long cooking and some good grated pecorino cheese.