In a large pasta pot or Dutch oven
, heat the oil until smoking. Season the meatballs, short ribs
and chicken with salt and pepper to taste, and sear
5 or 6 pieces at a time over medium heat until dark golden brown. Remove the seared meat to a plate and repeat with the remaining meat chunks.
Add the onion to the pan and saute, scraping the pan with a wooden spoon to loosen any brown bits. Cook until the onions
are golden brown and very soft, about 10 minutes. Add the wine, browned meat chunks, tomatoes, sausages, and pepper flakes and bring to a boil.
Reduce the heat to a simmer
and cook 2 1/2 to 3 hours, stirring occasionally and skimming off the fat as necessary.
Remove from the heat and remove meat and sausages
from the sauce. Adjust the seasoning with salt and pepper and set the sauce aside to use with pasta
as a second course. For the first course, divide the meats, which should still be lightly coated in sauce
, evenly among 6 plates. Serve with escarole
and pine nuts.