Big-Batch Meat Ragu

Combine all ingredients except olive oil in a 6-qt or larger slow cooker.

Cover and cook on high 4 to 6 hours or on low 9 to 11 hours until beef and pork are very tender.

Lift beef and pork out of slow cooker with a slotted spoon and place on a large cutting board. When cool enough to handle, remove meat from pork bones (discard bones) and break beef into bite-size chunks; return to slow cooker. Stir in olive oil.

Serve over pasta. Cool remaining sauce, then freeze up to 3 months in airtight plastic or glass containers or ziptop freezer bags in desired serving portions. When ready to eat, zap in the microwave.

Can't find pork neck bones? Use 2 lb boneless pork shoulder, cut in 2-in. chunks.

Add 2 tsp fennel seeds to the slow cooker in step 1.

Serve sauce over polenta instead of pasta.

Stir in chopped fresh basil.

Add hot red pepper flakes for a little heat.

Stir in halved oil-cured olives.