Pork Rib Ragù Penne

Ingredients

Preparation

1. If not already portioned, cut the pork ribs into individual ribs. Pat the ribs dry with paper towels and season generously with salt and pepper.
2. Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
3. Brown the ribs in batches, ensuring they are seared on all sides (about 2 to 3 minutes each side). Remove the ribs from the pot and set aside.
4. Reduce the heat to medium, and in the same pot, add the chopped onion, carrot, and celery. Sauté until the vegetables are soft and the onion is translucent, about 5 to 7 minutes.
5. Add the garlic and cook for another 1 minute, until fragrant.
6. Add the white wine to the pot, stirring to deglaze the bottom. Scrape up any browned bits left from the ribs. Let the wine simmer for 2 to 3 minutes, allowing the alcohol to cook off.
7. Add the tomato basil sauce and bay leaves. Fill each jar of sauce to about a ¼ with water shake to pick up any remaining sauce, and then add to the pot. Season with a pinch of red pepper flakes (if using).
8. Return the ribs to the pot, nestling them into the sauce.
9. Bring the sauce to a simmer, then lower the heat to very low. Cover and let the ragù cook for 1.5 hours, stirring occasionally.
10. Once the ribs are tender and the meat is falling off the bone, remove them from the sauce. Let them cool slightly before shredding the meat with a fork, discarding the bones. Return the shredded pork to the pot and stir to incorporate it into the sauce. Add the fresh basil leaves. Continue to simmer over very low heat.
11. While the ragù finishes cooking, bring a large pot of salted water to a boil. Cook the pasta according to the package directions, until al dente.
12. Drain the pasta and add it to the pot with the ragù. Mix thoroughly to coat.
13. Plate the pasta, adding a generous amount of ragù on top. Garnish with grated Parmesan or Pecorino Romano. Buon appetito!