Want to make your house smell so good that it makes you want to go outside and come back in just to get a fresh hit of the wonderful aroma? This slow cooked pork ragu will make you want to do just that, and you won't even feel funny about it!
Some tomato sauces are quick cook, like marinara sauce. Almost as soon as the ingredients are all in and cooked through, it can be used. They have bright punchy flavors. Some are long simmered, beef based, sophisticated and luscious like Bolognese sauce. Then there are other more rustic slow cooked sauces, that develop deep rich savory flavors with a few simple ingredients, like this southern Italian inspired pork ragu.
Ingredients
1 1/2 lb pork country spareribs
2 links sweet Italian sausage
1 medium onion chopped
3 cloves garlic minced
1/2 cup dry white wine
2 28 oz cans whole peeled tomatoes preferably San Marzano
3 sprigs fresh rosemary roughly chopped
1/2 cup fresh flat leaf parsley chopped
1 tablespoon fennel seeds
1 bay leaf torn in three pieces
1 dried hot chili pepper - leave whole
Olive oil
Salt & fresh ground pepper as needed
Pecorino cheese
Procedure
Season the pork ribs with salt and pepper and brown in a heavy sauce pot along with the sausages with a tablespoon of olive oil and the fennel seeds.
Remove to a plate and cut the sausage into inch long pieces.
Add the onion and garlic to the pot and saute until soft and translucent.
Deglaze with the wine then add back the meat along with the rosemary and parsley. Stir together and cook for 5 minutes.
Add the tomatoes by squeezing them apart with your hands into the pot. Add the can juice and enough water to cover the meat. Add three small bay leaves or one torn in three pieces.
Cover and simmer on low for two hours or more checking back every now and then adding water if the sauce gets too thick.
With a wooden spoon, break apart the rib meat.
Serve with a substantial pasta like rigatoni, ziti or penne, or our favorite - homemade fileja. Top with grated pecorino.
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