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The day before, prepare the meats for the ragu: Sprinkle the pork shoulder and pork belly all over with salt and refrigerate overnight. Make the ragu: Place the olive oil in a large, heavy pot over medium-low heat. Add the onion halves, cut-side down, and brown gently for about 20 minutes, moving them occasionally. Remove the onions. Place the tomatoes and their juices in a bowl, season with a few pinches of salt and squeeze into chunks. Add the tomatoes and meats (including prosciutto) to the pot and bring to a boil, stirring frequently. Reduce heat and cook at a very low simmer for 4 hours. Remove from heat and let cool. Remove the meats from the sauce and set aside for another use (added to leftover ragu, theyre great over pasta). Season ragu to taste with salt.
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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish