Combine the milk and breadcrumbs in a medium bowl. When they've absorbed all the liquid, stir in the egg, followed by the Italian seasoning, parsley, salt, black and red pepper. Stir and then crumble in the ground beef. Mix until well distributed and form into meat balls.
Heat the olive oil in a large dutch oven (at least 6 qts) over medium heat. Brown the meat balls, being careful turning them not to crush them
Remove the meatballs and set aside. It's ok if they're not done.
Salt the short ribs and brown in the dutch oven.
Remove the short ribs to a separate large bowl.
Salt and brown the pork ribs in the Dutch oven and then add them to the short ribs bowl.
Brown the sausages in the fat and then add them to the bowl with the ribs.
Pour the fat out into a glass bowl and then add 2 Tbsp back to the dutch oven. Lower the heat to medium low and add the onions and red pepper and cook until soft.
Add the garlic, herbs, fennel, black pepper and saute 2 min.
Add the tomato paste and saute until incorporated.
Add the wine, balsamic, beef bouillon, and fish sauce and bring to a simmer.
Puree one of the cans of tomatoes. Using a stick blender is easy, but a regular blender is fine.
Hand crush the other can of tomatoes in a bowl.
Add both tomatoes to the pot and bring to a simmer. Salt to taste.
Add the ribs and sausages to the sauce and reduce the heat to the lowest possible. Cover and simmer ~5 hours.
After 5 hours, remove the sausages and pork ribs and add to the reserved meatballs. Remove the bones from the short ribs and continue cooking covered ~2 hours until the short ribs fall apart and the oil that has separated on top has re emulsified into the sauce.
Add the meatballs, ribs, sausages back to the sauce and bring to a simmer to finish cooking the meatballs.
Serve the gravy with high quality noodles, a scoop of ricotta, shaved parmesan, and garnish with chopped parsley.
