28ounceswhole canned tomatoes (hard ends and stems removed)
4tablespoonsItalian parsley, chopped(for garnish)
2tablespoonspecorino romano cheese, grated(for garnish)
salt (to taste)
honey (optional, to taste)
fresh ground black pepper (to taste)
Serving Size: 1 (778) g
Servings Per Recipe:6
Calories from Fat 392 g38 %
Total Fat 43.6 g67 %
Saturated Fat 10.7 g53 %
Cholesterol 298.2 mg 99 %
Sodium 747.7 mg 31 %
Total Carbohydrate69.1 g 23 %
Dietary Fiber 5.8 g23 %
Sugars 8.4 g33 %
Protein 72.4 g 144 %
Salt and pepper both sides of the country style pork ribs.
Heat a large braising pan over high heat until it’s hot and then add in the clarified butter.
Sear both sides of the meat and remove from pan. Do this in multiple steps if the meat gets too crowded.
Do not clean out the pot.The fond that is leftover in the pot will add to the flavoring of the sauce.Add carrots, celery and onions. Cook for 5 minutes stirring occasionally.
Time to deglaze the pan.Add the red wine.Using a wooded spatula scrape the fond and allow that to meld in with the wine.Bring the wine to a boil and cook for about 5 minutes.
Add in the garlic, rosemary sprigs, tomatoes, beef broth, bay leaves and stir.
This will give you a lot of liquid in your sauce.Time to reduce.Cook at medium-low heat until the sauce has reduced by about one third.
Add back in the meat that was set aside earlier.
Allow the dish to come back to a boil and cover the pot and lower the flame and simmer for 3 hours.
This step is optional but I prefer to do it.Although this adds a considerable amount of time to the recipe.Allow the dish to cool and put in the fridge.Once it cools, put back on stove and using a spoon, skim off as much fat as you can. Put over high heat and bring back to slow bubble.
Remove the meat from the pan and remove the bones and any hard cartilage parts.Shred the meat with two forks and add back into the dish.
Now is the time to salt and pepper your dish to taste.
Sometimes the tomatoes aren’t sweet enough by themselves and if you notice too much acidity, add in a little honey, and taste, and add more if needed.If you don’t like honey, plain sugar would also help to remove the acidity.
At this point, what I like to do is to leave it uncovered and leave over medium heat while the sauce continues to bubble and reduce even more.Then I boil my water and make my egg noodles.
Once egg noodles are done cooking, drain.
Serve by plating a wide bowl with noodles, spoon the ragu over the noodles, top with shredded pecorino romano cheese and then lastly sprinkle the chopped parsley over the cheese.