Preparation

1. 1. Season the short ribs and pork on all sides with the salt and pepper.
2. 2. Place a 5-quart casserole dish with tight-fitting lid (cast iron is preferred) over medium heat and add the olive oil.
3. 3. Once the oil is hot and glides across the pan, add the short ribs and some of the cubed pork, being careful not to overcrowd the pan. Brown the meat well on all sides. Remove and reserve. Repeat with the remaining pork and,finally, the uncased sausage. Brown all well, remove and reserve.
4. 4. Add the chopped aromatic vegetables with the thyme sprigs to the pan, scraping up any browned bits that have accumulated on the bottom of the pan.
5. 5. Once the vegetables have softened, add the red wine. Allow the wine to come to a boil and then simmer to fully reduce.
6. 6. Add the chopped tomatoes, tomato paste and bay leaf to the pot, stir together and bring mixture to a boil.Once boiling, reduce heat to maintain a simmer. Add theminutes, then set on the top rack and broil for 2 minutes, until golden brown.reserved meat with any accumulated juices and cover,reducing the heat to low to maintain a simmer.
7. 7. Preheat oven to 300°F.
8. 8. Cover and slow cook in oven for 3 to 4 hours, until meat is completely fork tender.
9. 9. Once cool enough to handle, shred meat finely, discarding any bones.
10. 10. Taste and adjust seasoning according to preference.
11. 11. If time allows, make this sauce in advance. Flavors will fully develop if left overnight to cool in the refrigerator.