Gran Ragù Napoletano

Not a Sunday goes by for most Neapolitans without a piece of meat cooked in a tomato sauce. The sauce is used to dress large pasta and the sliced meat is then served separately with some vegetables. The little lamb spareribs in this recipe, known in dialect as spullicarielli, give a meaty flavour to the sauce and, when cooked, have a little meat left on them, which you can have some fun eating with your fingers. Sometimes the various cuts of meat are replaced by