Daniel Mancini of Mama Mancini’s Authentic Pork Ragu
  1. Season the ribs with salt n pepper.
  2. Heat the oil in an oven proof Dutch oven or heavy pot.
  3. Add the ribs and just brown on all sides over a high heat. Remove to a plate.
  4. Add the onion, red pepper and garlic, sauté for 5 minutes.
  5. Now add the wine and deglaze the pot with a wooden spoon scraping all the brown bits into the liquid. Allow this to reduce by half
  6. Add tomatoes and all the juice, rosemary, bay leaves and chicken stock. Stir and bring to a boil.
  7. Add the ribs and any juice that is on the plate.
  8. Using a tong push the ribs in the sauce.
  9. Season with some salt n pepper.
  10. Cover and place in a 300 degree pre heated oven for 3-4 hours
  11. Stir a couple times an hour. After 2 hours check for salt n pepper and adjust if needed. The meat will be falling off the bones.
  12. Remove the ribs from the sauce and shred the meat with a forks and add back to the sauce, remove all the bone.
  13. Remove the bay leaves and any rosemary and serve over any pasta you like… especially linguine! Top with grated cheese if desired.
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