Orecchiette with Ribs Sauce
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A traditional Italian dish featuring orecchiette pasta served with a rich and flavorful rib sauce.
03:00:00 total
Serves 4
medium
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Ingredients
- orecchiette - 320 g (fresh or dried)
- pork ribs - 700 g (cut into pieces)
- tomato passata - 400 g (for sauce)
- onion - 1 (chopped)
- celery - 2 (2 stalks, chopped)
- carrots - 2 (chopped)
- tomato paste - 1 tablespoon (for added flavor)
- red wine - 1/2 glass (for deglazing)
- grated cheese - to taste (to taste)
- extra virgin olive oil - to taste (for cooking)
- salt - to taste (to taste)
- pepper - to taste (to taste)
Instructions
- Chop Vegetables: Chop the onion, celery (removing leaves), and carrots.
- Sauté Vegetables: Heat olive oil in a large pot, add chopped vegetables, and sauté on high heat for 5-6 minutes.
- Add Tomato Paste: Add tomato paste to the pot and slightly caramelize it.
- Deglaze with Wine: Pour in red wine to deglaze the pot and let the alcohol evaporate.
- Add Ribs: Add the pork ribs to the pot, season with salt, and brown for 3-4 minutes.
- Add Tomato Passata: Add tomato passata and a little water, cover with a lid ajar, and simmer on low heat for about 3 hours.
- Debone Ribs: Once cooked, let the ribs cool, then debone them.
- Cook Orecchiette: Cook orecchiette pasta according to package instructions.
- Combine and Plate: Drain the orecchiette, add to the sauce, mix with a ladle of cooking water, and plate. Top with grated cheese.
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