PEN: Penne with Sunday Pork Ragu
Source of Recipe
"On Top of Spaghetti", by Johanne Killeen and George Germon
1/2 cup extra virgin olive oil
3/4 pound pork spareribs
1/2 cup onions -- finely chopped
1/2 cup carrots -- chopped
1/2 cup celery -- chopped
1/2 cup fennel bulb -- finely chopped
1 tablespoon fennel seeds
1/2 teaspoon sea salt
black pepper -- freshly ground
1/2 cup dry white or red wine
1 3/4 cups canned tomatoes -- chopped
1 cup tomato juice
-- (preferably organic)
1 pound dried penne or spaghetti
Parmigiano-Reggiano cheese -- freshly grated
Heat 2 tablespoons of the oil in a large terracotta or heavy-bottomed pot with a lid. Add the pork and brown on all sides. Transfer the pork to a plate and discard the fat. Toss the onions, carrots, celery, fennel bulb and seeds, salt, pepper, and remaining olive oil into the
pot. Cook, covered, over low heat, stirring occasionally until the vegetables are very soft without browning, about 30 minutes.
Add the wine and cook, uncovered, until it is almost completely reduced. Return the pork to the pot and add the chopped tomatoes and tomato juice. Bring to a boil, cover and cook for 45 minutes to an hour, or until the pork is falling-apart tender. Keep warm over low heat while you cook the pasta.
Bring a large pot of water to a boil. Generously salt the water and drop in the penne. Cook, stirring often, until al dente. Drain the pasta and transfer to a heated serving bowl. Add enough of the sauce to coat each morsel generously. Arrange the spareribs around the penne.
Serve right away with extra sauce and Parmigiano-Reggiano passed at the table.
Judi's note: The author states that the recipe calls for a small amount of spareribs. The spareribs basically flavors the sauce rather than being a substantial part of the meal.
Yield: 6 to 8 as a first course or 4 to 6 as a main course.
Categories: Pasta, Italian
Recipe typed for you by Judi Mae Phelps.
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