Pork Ribs & Sausage Ragù

Name: Pork Ribs & Sausage Ragù (Sugo di Spuntature e Salsicce)
Total time: 2 h 30 min
Cuisine: Italian
Ingredients: ¼ cup lard (50 g) or extra-virgin olive oil (60 ml); ¼ cup lard (50 g) or extra-virgin olive oil (60 ml); 8 pork spareribs; 4 whole Italian sausages; ¼ large onion, diced; 1 rib celery, diced; ½ large carrot, diced; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1 cup (240 ml) red wine; About 5 fresh basil leaves, torn; 56 ounces (1.6 L) tomato passata (puree); 2 tablespoons (30 g) tomato paste

Sugo di Spuntature e Salsicce

Preparation info

Yield: About 5 cups (a little over 1 L ) of ragù, plus meat for a second course;
6 to 8
servings

Difficulty
Easy
Ready in
2 hr 30

Appears in

The Italian Family Kitchen

By Eva Santaguida and Harper Alexander

Published 2024

About

This style of ragù hails from Abruzzo, where it is typically served atop polenta instead of pasta. That being said, it can easily be used in the same manner as Ragù alla Napoletana, in which the resulting sauce is used for fresh pasta as a first course, and the meat follows as a second course.

Ingredients

¼ cup lard (50 g) or extra-virgin olive oil (60 ml)

Method

Heat the lard in a large, heavy pot (preferably terra-cotta or a Dutch oven) over medium-high heat. Add the ribs and sausages and shallow-fry them until they are lightly browned on all sides. Pierce the sausages with the point of a sharp knife as they cook to prevent bursting. If the meat releases a lot of water, just give it time to boil off, at which point the meat wil