Peel and coarsely chop the onion;
With a sharp knife, remove the fat from the brisket and cut all three types of meat into bite-size pieces;
In a large dutch oven, sauté the onion with a little oil over low heat until completely translucent and the liquid has evaporated;
Add the meat;
Sauté the meat for 6-7 minutes until golden brown on all sides, until no more red is showing;
Simmer until the wine is reduced; then add the tomato sauce;
Add a little water and season with salt;
Cook over very low heat for 5-6 hours. In case it gets too thick, add some more water. In Naples they say pippiare or pappuliare, which means that the ragù must simmer very slowly;
Cover the saucepan with a lid, but leave a small opening to let the steam out;
Add the basil to taste;
Stir occasionally; be careful so it doesn’t stick to the bottom of the saucepan;
Interesting fact: In same parts of Naples, they add 70% dark chocolate (in the ratio of 1 cup or 150 g per 5 liters of ragù) in order to balance the acidity of the tomatoes.
After at least 6 hours when the meat is tender and all the flavors have combined evenly, your ragù is ready. Enjoy it!