I'm cooking dinner for a crowd (16 people) in a few weeks, and am planning on making gnocchi with a hearty ragu sauce. I'm trying to go for a meat sauce with chunks of beef or pork instead of using ground meatloaf mix. I'm thinking about still putting in a little bit of ground veal, but also stewing some chuck steak or pork ribs in the sauce and fishing it out and shredding the meat afterwards, then adding back to the sauce. Has anybody had success with this? Am confused about what kind of meat to use, how long it takes to cook until the meat falls apart, and how to adapt a traditional ragu recipe to fit. Thanks!