Neapolitan ragú

Heat 1 tbsp oil in a large heavy pot over a medium-high heat and brown all the meat, in separate batches, until well browned – around 5 minutes for each batch. Start with the pork belly as it will release some fat, but add more oil if the meat starts to stick.

After removing the final batch of meat, tip the onions into the pan and cook over a low heat for about 10 minutes, until soft, stirring and scraping up the crisped bits of meat stuck on the bottom of the pan.

Return all the meat to the pan, add the wine and reduce over a high heat.

Add the tomatoes, salt and chilli and simmer very gently for 3-4 hours. Stir every 15 minutes or so, skimming off any excess fat. You may need to add a little water, 100ml/3½fl oz at a time, if the sauce begins to stick in the last couple of hours.

The Neapolitans would remove the meat and serve the sauce with pasta to start, then serve the meat separately for a next course. But I like it all together. Scatter on the parsley and serve with a pile of cooked fusilli or spaghetti.