Friday, February 26, 2010

Pasta and Sauce

Things have been a bit crazy and emotional recently (don't worry, I'm ok) - when I get into that kind of place I generally retreat into cooking. Here is what is bubbling away on the stove right now :) It takes a bit of time, but it is sooo good!

[Courtesy of the wonderful folks at Cook's Illustrated who's cookbooks I adore!]

1 tablespoon olive oil
1/2 pounds country-style pork ribs (trimmed of excess fat)
salt and black pepper (freshly ground of course!)
1 medium onion, minced
1/2 cup dry red wine
1 (28oz) can diced tomatoes
1 pound Penne or Ziti
Freshly grated Parmesan or Pecorino Romano

1. Heat oil in skillet till shimmering. Season the ribs with salt and black pepper and then brown on all sides, turning occasionally (8-10 minutes)

2. Transfer the ribs to a plate and drain off all but 1 teaspoon of fat from the skillet. Add the onions and saute till softened - about 2 to 3 minutes.

3. Add the wine and simmer, scraping all the yummy bits off the bottom of the skillet, until the wine reduces to a glaze - about 2 minutes.

4. Return the ribs (and juices) to the pan and then add the tomatoes and their juice. Bring to a boil and then cover and simmer at a low heat for 1 1/2 hours. Turn the ribs several times during this process. The meat should become very tender and practically fall off the bone.

5. Put the ribs on a clean plate. When they are cool enough to handle remove the meat from the bone and shred it with your fingers (discarding the fat and bones). Add the meat back to the skillet and bring to a simmer and cook uncovered for about 5 minutes until slightly thickened. Check the seasoning and adjust to taste.

6. Cook your pasta until al dente. Drain and then toss the pasta with the sauce and serve topped with the cheese.


1 comment:

Katy said...

You have me craving ribs for breakfeast.