INSTRUCTIONS
1. In a large skillet, heat half the oil over medium heat, and brown the ribs and beef well on all sides.
2. Place the browned meat into the slow cooker.
3. Cook the sausage meat over medium heat until no longer pink, then add to the slow cooker.
4. Add the rest of the oil, and cook the onion, carrots, and celery over medium heat, stirring often, until tender and lightly browned.
5. Add the garlic and cook another minute.
6. Add the red wine, and turn the heat up to high and cook until the wine has almost completely evaporated.
7. Scoop the vegetables from the pot and add them to the slow cooker.
8. Pour the tomatoes into the slow cooker.
9. Scoop the paste from the can and add to the tomatoes along with the water, basil, parsley, oregano, salt, pepper, and chili flakes.
10. Stir the mixture, then set the slow cooker to low, and cook for eight hours.
11. Scoop the beef and pork from the slow cooker and let sit until cool enough to handle.
12. Shred the meat with two forks, and discard any bones and fat.
13. Return the meat to the slow cooker and stir well.
