Brown the meats

• Heat the olive oil in a Dutch oven over medium-high heat.
• Brown the pork spare ribs, Italian sausage and braciole on all sides until deeply golden.
• Remove the meats and set aside, keeping the rendered fat in the pot.

Build the soffritto

• Lower the heat and add the onion, cooking until soft and translucent.
• Add the garlic and cook until fragrant, without browning.
• Stir in the tomato paste and cook it out until it darkens slightly.

Deglaze with wine

• Pour in the red wine and scrape up the browned bits from the bottom of the pot.
• Let the wine reduce until the sharp alcohol smell is gone.

Add the tomatoes and seasoning

• Add the crushed tomatoes and tomato puree and stir well.
• Season with salt, black pepper, dried oregano and a pinch of sugar.
• Return the browned meats to the pot and add the basil.

Simmer the sauce low and slow

• Bring to a gentle simmer, then lower the heat, partially cover and cook, stirring occasionally.
• Skim any excess fat from the surface as it cooks.
• The sauce is ready when it is thick, dark and the meat is fork tender.

Cook the pasta and serve

• Cook the spaghetti in well-salted boiling water until al dente.
• Toss the pasta with some of the sauce and top with the meats.
• Finish with grated Parmesan and torn basil.