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Wednesday, September 5, 2007

Red Wine, Pork and Tomato Sauce

This is a nice sauce recipe I adapted from Pappardelle's Pasta. I bought some really nice flavored pastas at Pike Place Market in Seattle from Pappardelle's and they had recipe for each pasta. This sauce was for the Rosemary Garlic Linguine, but it also works well with regular pasta. I had it the next day with regular pasta and actually enjoyed the sauce more. Since you have to take the meat off the rib bones after they have cooked, it does get a little messy. You can find thenm on the web at http://www.pappardellespasta.com/.

Red Wine, Pork and Tomato Sauce

1 lb. linguine
1 tablespoon olive oil
2 lbs. pork spareribs, cut apart and trim fat
4 cloves garlic, minced
1/2 cup red wine
1 (28 oz) can crushed tomatoes
2 1/2 tsp. fresh rosemary, minced
1 Tbsp. brown sugar
1/4 tsp. crushed red pepper
Sea salt
Freshly ground black pepper

In a large skillet heat oil over medium heat. Season ribs with salt and pepper and brown on all sides, about 8-10 minutes. Remove ribs to a plate. Add garlic and rosemary and saute for 30 seconds. Add wine and simmer. Scrape bottom of pan to loosen browned bits. Simmer until reduced to glaze, about 2 minutes.
Add tomatoes, crushed red pepper and brown sugar and mix well. Add ribs and accumulated juices. Bring to a boil and reduce to low, cover and simmer gently. Turn ribs several times until meat is very tender and falling off the bones, about 1 1/2 hours.
Meanwhile cook pasta until al dente. Drain and set aside.
Transfer ribs to clean plate. When cool, remove meat from bones and shred with fingers. Return meat to sauce and simmer until heated through. Adjust seasoning with salt and pepper. Toss with drained pasta and serve.

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