I love Italian food, especially pasta. I have mentioned this in my other posts that I love simple pasta dishes, no matter white, red, or no sauce. Ragù is one of my favorite red sauce. It is a hearty, meaty, and fulfilling pasta dish that always gives me food coma after, but so worth it. You can use pork rib or beef rib, such as short ribs, I had pork rib left in the fridge so that was what I used. Ragù sauce, like Bolognese, takes time to stew and best to let it cook for as long as it needs to break down the meat, tomato sauce, wine or vinegar, and vegetable. It can be made ahead of time and put it fridge for weekday dinner.
Ingredient
2 lbs Pork Ribs
1 medium chopped Onion
1 medium chopped Carrot
2 ribs of Celery, chopped
4 minced Garlic
1 cups Red Wine
2 Bayleaves
Salt and Pepper
1 twig of Thyme
1 Tsp Dijon Mustard
2 Tsp Tomato Paste
1 medium canned Crushed Tomatoes
1 cup Beef Stock
Instruction
1. Wash and clean ribs thoroughly. Remove membrane on bone side by pulling it off with hands. Use paper towel to pat the ribs dry, season with lots of salt and pepper. Depends on how big the rib is. If you have a big piece of rib, cut in half or thirds to be able to fit ribs in a Dutch oven. set a side.
2. Turn stove on to mid-high heat, add oil to coat the bottom of a Dutch oven. Place ribs in to sear all sides. Once all sides are seared, remove ribs, set aside for later.
3. Depends on how much oil was rendered from ribs, if a lot, remove some, only keep about 2 Tsp oil in pan. Extra grease can be used for another time. If not a lot of oil was rendered from ribs, add a little extra oil, such as olive oil or avocado oil, or grape seed oil. Mid-high heat again till oil is hot, add carrot, onion, and celery. Stir the vegetable till softens. Be aware of burning.
4. Add tomato paste to the mix, stir and cook till color turns deep red and fragrant. Again, be aware of burning.
5. Add 1 cup of red wine to deglaze all the brown bits and flavors on the bottom. Use a wooden spatula to scrape of the bottom. Add crushed tomatoes, beef stock, Dijon Mustard, thyme, and bay leaves. Turn heat up to high till boil, add ribs back to the mixture. Make sure ribs are soaked in the sauce. Turn heat down to simmer, cover, set timer to an hour, let cook.
6. Check on it after an hour, stir, cover, and wait for another 1.5 hour or so.
7. After another one and half hour, remove ribs from Dutch oven. Carefully remove bones from ribs. They should be tender enough to be easily pulled out. Careful not to burn yourself. Use 2 forks to pull meat to shreds. Put meat and juice back to the sauce and mix everything together. Taste and season with salt and pepper.
8. At this point, you can have it simmer and cook for another hour or so just to get all flavors condense further or you can serve the sauce over pasta of your liking. I personally love thick pastas, like Tagliatelle. But, it can be any pasta that you have. Enjoy!
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