This is the southern Italian version of bolognese known as Neapolitan ragù. It's made with pork belly, beef pieces and lots of tomato passata. It needs to cook for hours to reach the correct consistency and colour. Ragù is a legendary dish in Naples, each family has its own recipe and some grandmas used to cook the sauce for an entire night. There's not such a thing as quick ragù!
This is the perfect sauce to prepare in advance. Standing for a few hours (actually up to 24) will only benefit the taste of the finished dish!