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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Braised Pork Ribs and Italian Sausage Recipe

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This recipe for Braised Pork Ribs and Italian Sausage is from The Dinner Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 pound pancetta, diced
3 pounds pork spareribs, cut into individual ribs
2 pounds Italian sausage, cut into 1-inch pieces
2 cups red bell peppers, cut into 1-inch pieces
2 cups diced yellow onion
1/4 cup diced garlic
1/2 cup white wine
4 cups whole San Marzano tomatoes
3 tablespoons chopped fresh Italian parsley leaves
3 tablespoons chopped fresh basil leaves
1 teaspoon red chili pepper flakes
Salt and freshly ground black pepper
1 pound radiatore pasta, cooked al dente
1 bunch sliced green onions
1/2 cup finely grated Parmesan
Directions:
Directions:
Preheat oven to 350 degrees F. In a large heavy braising pot, over medium heat cook pancetta until crispy and golden. Remove to a paper-towel lined plate to drain. Add the spareribs to the pancetta fat and brown well on both sides. Remove ribs to a baking sheet and bake until tender, about 1 1/2 hours. Add the sausage to the pot and brown both sides. Add the peppers, onion and garlic. Cook until translucent, then deglaze with wine. Simmer for a couple of minutes, and then add tomatoes. Bring back to a simmer, and add the cooked pork ribs, parsley, basil, chili flakes and salt and pepper, to taste. Simmer on low to medium heat, covered, for another 1 1/2 hours. Serve over pasta, and garnish with pancetta, green onions and Parmesan. Serves 6.

 

 

 

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