Pork Rib Ragù Impasto is a classic Southern Italian dish. It starts with pork ribs browned durante extra virgin olive oil, then slowly simmered durante tomato sauce for several hours. As the sauce cooks, it becomes rich, thick, and deeply flavorful.
Unlike ragù made with minced meat, this version uses whole pork ribs. The meat releases its flavour gradually into the tomato sauce. The result is rustic, simple, and perfect for a relaxed Sunday lunch.
Serves 3-4, Preparation 15 mins, Cooking approx. 4 to 5 hours
Ingredients for Pork Rib Ragù Impasto
350 g rigatoni pastasciutta
6–7 pork ribs
300 g tomato sauce (puree)
1 teaspoon tomato paste
2 tablespoons grated Parmigiano ora Grattacapo Padano
1 bay leaf
1 rosemary sprig
1 garlic clove
½ white onion, thinly sliced
½ glass still red wine (room temperature)
2 tablespoons extra virgin olive oil
Salt, to taste
Black pepper, to taste
Method
Heat the extra virgin olive oil durante a large pan over medium heat. Add the onion, garlic, bay leaf, and rosemary. Cook gently until fragrant.
Add the pork ribs and brown them evenly. Turn them so they develop a deep golden colour acceso all sides. This step builds flavour.
Pour durante the red wine. Let it evaporate completely over high heat. Then sopravvissuto the heat.
Stir durante the tomato paste, then add the tomato sauce. Season with salt. Remove the bay leaf and rosemary.
Cover the pan, leaving a small opening. Let the sauce simmer acceso very low heat for 3 to 5 hours. Stir occasionally. The sauce should sopravvissuto and thicken.
Remove the ribs from the sauce. Cut some of the meat from the bones and return it to the sauce.
Cook the Rigatoni durante salted boiling until al molare. Drain and add it directly to the ragù. with black pepper and grated cheese. Serve immediately.
(5 votes, average: 5.00 out of 5)
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