In a heavy-bottomed 8-quart Dutch oven, heat the olive oil over medium heat until just smoking.

Season each piece of meat with salt and pepper. Brown all sides of each rib, remove, and set aside on a plate. Repeat browning process with chicken thighs, sausages, braciole, and meatballs.

When the meat is browned, remove and deglaze with red wine. Add tomato sauce and bring to a boil. Return ribs, thighs, sausage, braciole, and meatballs to the pot, return to boil, and lower to high simmer. Cover with the lid and simmer for 45 minutes. Remove meats to a serving platter and keep warm. Serve sauce with paccheri pasta as a separate course.

Season each piece of pork on one side with salt and pepper. In a small bowl, combine the orange zest, pecorino, and parsley. Spoon 2 tablespoons of mixture onto center of seasoned side of one piece of pork. Starting at one end, carefully roll the pork to form a very thick cigar. Wind a long piece of string around the roll many times and secure with a knot. Repeat with the remaining 4 pieces of pork.

In a shallow bowl, soak the bread cubes in the milk for a few minutes. Using your hands, break apart the bread into small pieces.

In a large bowl, combine the veal, pork, eggs, bread and milk, parsley, salt, and pepper.

In a large, heavy-bottomed skillet, heat the oil over medium heat until almost smoking. Add the meatballs and, working in batches if necessary to avoid overcrowding the pan, cook until deep golden brown on all sides, about 10 minutes.

In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and cook until soft and light golden brown, 8 to 10 minutes. Add the thyme, tomatoes, and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and pepper.