COOK'S COUNTRY PORK RAGU

Cook's Country Pork Ragu image

How to make Cook's Country Pork Ragu

Provided by @MakeItYours

Number Of Ingredients 17

Ingredients

2 (2 1/4 to 2 1/2-lb) racks baby back ribs, trimmed and rack cut into fourths
2 teaspoons ground fennel
Kosher salt
Pepper
3 tablespoons olive oil
1 large onion, finely chopped
1 large fennel bulb, stalks discarded bulb, halved, cored and finely chopped
2 large carrots, peeled and finely chopped
1/4 cup minced fresh sage
1 1/2 teaspoons minced fresh rosemary
1 cup dry red wine, PLUS
2 tablespoons dry red wine
1 (28-oz) can whole peeled tomatoes, drained and coarsely crushed
3 cups chicken broth
1 head garlic, outer papery skins removed and top fourth of head cut off and discarded
1 pound pappardelle or tagliatelle
Grated Parmesan cheese

Steps:

Adjust oven rack to middle position and heat oven to 300Â°F. Sprinkle ribs with ground fennel and generously season with salt and pepper, pressing spices to adhere. Heat oil in Dutch oven over medium-high heat until just smoking. Add half of ribs, meat side down, and cook, without moving them, until meat is well browned, 6 to 8 minutes; transfer to plate. Repeat with remaining ribs; set aside.
Reduce heat to medium and add onion, fennel, carrots, 2 tablespoons sage, rosemary, and 1/2 teaspoon salt to now-empty pot. Cook, stirring occasionally and scraping up any browned bits, until vegetables are well browned and beginning to stick to pot bottom, 12 to 15 minutes.
Add 1 cup wine and cook until evaporated, about 5 minutes. Stir in tomatoes and broth and bring to simmer. Submerge garlic and ribs, meat side down, in liquid; add any accumulated juices from plate. Cover and transfer to oven. Cook until ribs are fork-tender, about 2 hours.
Remove pot from oven and transfer ribs and garlic to rimmed baking sheet. Using large spoon, skim any fat from surface of sauce. Once cool enough to handle, shred meat from bones; discard bones and gristle. Return meat to pot. Squeeze garlic from its skin into pot. Stir in remaining 2 tablespoons sage and remaining 2 tablespoons wine. Season with salt and pepper to taste.
Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 2 tablespoons salt and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain pasta and return it to pot. Add half of sauce and toss to combine, adjusting consistency with reserved cooking water as needed. Serve, passing Parmesan separately