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Sunday Sauce with Country-Style Pork Ribs
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Sunday Sauce with Country-Style Pork Ribs

2 h 30 minPara 8Nutri-Score C€€
de @melissajorealrecipes47 importaciones0 veces cocinadas
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Ingredientes

8 personas
  • country-style pork ribs (bone-in or boneless)Carne680 g
  • olive oil (for browning)Despensa45 ml
  • garlic (cloves, chopped)Frutas y verduras11 piezas
  • San Marzano whole peeled tomatoes (2 cans, hand crushed)Despensa1,6 kg
  • tomato pasteDespensa170 g
  • cabernet or red wineBebidas240 ml
  • water (for deglazing and thinning)Otro590 ml
  • passata (24 oz jar)Despensa680 g
  • salt (for the ribs, plus more to taste)Especias6 g
  • cracked black pepper (for the ribs, plus more to taste)Especias3 g
  • garlic powder (for the ribs and the sauce)Especias8 g
  • crushed red pepperEspecias1 g
  • dried basilEspecias2 g
  • dried oreganoEspecias1 g
  • bay leavesEspecias2 piezas
  • sugar (a pinch)Despensa2 g
  • Pecorino Romano cheese (in one hunk)Lácteos57 g
  • fresh basil (roughly chopped)Frutas y verduras10 g
  • pasta (for serving)Cereales500 g

por ración

Nutrición

258kcal

Carbohidratos
22 g
Proteínas
13 g
Grasas
13 g
Adaptar utensilios

lo que usará

Utensilios

  • Olla
  • Bol
  • Placa de cocina

paso a paso

Preparación

  1. Season and brown the pork ribs

    • Season the country-style ribs generously with salt, cracked black pepper and garlic powder.
    • Heat the olive oil in a large pot over medium heat and brown the ribs on all sides without moving them too much.
    • They do not need to cook through; they will finish in the sauce. Remove and set aside.
    Paso 1

  2. Brown the meatballs (optional)

    • If making meatballs, brown them in the same pot until they develop color.
    • Remove and set aside with the ribs.
    Paso 2

  3. Sauté the garlic and tomato paste

    • In the same pot, add the chopped garlic, crushed red pepper, salt and cracked black pepper.
    • Sauté over medium heat until fragrant.
    • Add the tomato paste and stir constantly with the garlic.
    Paso 3

  4. Deglaze with red wine

    • Pour in the red wine and scrape up the browned bits from the bottom of the pot.
    • Cook until the alcohol burns off.
    Paso 4

  5. Add the crushed tomatoes and water

    • Add the hand-crushed San Marzano tomatoes to the pot.
    • Add water to the bowl used for crushing, swish and pour into the pot.
    • Add water to one tomato can, swish, and pour into the pot.
    Paso 5

  6. First simmer

    • Bring the sauce to a boil, then lower to a simmer.
    • Cover the pot halfway with the lid and let it cook.
    Paso 6

  7. Add the passata and seasonings

    • Add the jar of passata; fill the jar halfway with water, shake and add to the pot.
    • Season with dried basil, oregano, garlic powder, bay leaves, salt and cracked black pepper.
    • Return the pork and meatballs to the pot, add a pinch of sugar and the hunk of Pecorino Romano.
    Paso 7

  8. Long simmer

    • Bring the pot to a boil, then lower to a simmer and cover halfway with the lid.
    • Simmer on medium-low to low, tasting after the first hour and adjusting salt, pepper and water as needed.
    Paso 8

  9. Finish with fresh basil

    • In the last minutes of cooking, add the roughly chopped fresh basil.
    • Stir and simmer briefly.
    Paso 9

  10. Serve

    • Serve the sauce over pasta, with the pork and meatballs on the side.
    • Finish with a piece of Pecorino Romano.
    Paso 10
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