Tomato-Pork Sauce with Rosemary and Garlic
By America's Test KitchenPublished on August 26, 2013
Time
2¼ hours
Yield
Serves 4 to 6 (Makes about 3 1/2 cups, enough for 1 lb pasta)
Ingredients
Before You Begin
Depending on their size, you will need 4 or 5 ribs. To prevent the sauce from becoming greasy, trim all external fat from the ribs and drain off most of the fat from the skillet after browning. This thick, rich, robust sauce is best with tubular pasta, such as rigatoni, ziti, or penne. Pass grated Pecorino (especially nice with pork) or Parmesan cheese at the table. The sauce can be covered and refrigerated for up to 4 days or frozen for up to 2 months.
Instructions
- Heat oil in 12-inch, heavy-bottomed skillet over medium-high heat until shimmering. Season ribs with salt and pepper and brown on all sides, turning occasionally with tongs, 8 to 10 minutes. Transfer ribs to plate; pour off all but 1 teaspoon fat from skillet. Add garlic and rosemary; sauté until softened and fragrant, about 30 seconds. Add wine and simmer, scraping pan bottom with wooden spoon to loosen browned bits, until wine reduces to a glaze, about 2 minutes.
- Return ribs and accumulated juices to skillet; add tomatoes and reserved juice. Bring to a boil, then reduce heat to low, cover, and simmer gently, turning ribs several times, until meat is very tender and falling off the bones, 1 1/2 hours.
- Transfer ribs to clean plate. When cool enough to handle, remove meat from bones and shred with fingers, discarding fat and bones. Return shredded meat to sauce in skillet. Bring sauce to a simmer over medium heat and cook, uncovered, until heated through and slightly thickened, about 5 minutes. Adjust seasoning with salt and pepper. To serve, toss sauce with drained pasta.
Time
2¼ hoursYield
Serves 4 to 6 (Makes about 3 1/2 cups, enough for 1 lb pasta)Ingredients
Ingredients
Ingredients
Why This Recipe Works
For a rich meat sauce using today’s lean pork, we relied on a fattier cut like country-style pork ribs, which turned meltingly tender when cooked and gave the tomato sauce a truly meaty flavor. Beef short ribs were also good, but since they tend to be thicker than pork ribs, we cooked them a little longer when preparing our traditional Italian meat sauce recipe.
Before You Begin
Depending on their size, you will need 4 or 5 ribs. To prevent the sauce from becoming greasy, trim all external fat from the ribs and drain off most of the fat from the skillet after browning. This thick, rich, robust sauce is best with tubular pasta, such as rigatoni, ziti, or penne. Pass grated Pecorino (especially nice with pork) or Parmesan cheese at the table. The sauce can be covered and refrigerated for up to 4 days or frozen for up to 2 months.
Instructions
- Heat oil in 12-inch, heavy-bottomed skillet over medium-high heat until shimmering. Season ribs with salt and pepper and brown on all sides, turning occasionally with tongs, 8 to 10 minutes. Transfer ribs to plate; pour off all but 1 teaspoon fat from skillet. Add garlic and rosemary; sauté until softened and fragrant, about 30 seconds. Add wine and simmer, scraping pan bottom with wooden spoon to loosen browned bits, until wine reduces to a glaze, about 2 minutes.
- Return ribs and accumulated juices to skillet; add tomatoes and reserved juice. Bring to a boil, then reduce heat to low, cover, and simmer gently, turning ribs several times, until meat is very tender and falling off the bones, 1 1/2 hours.
- Transfer ribs to clean plate. When cool enough to handle, remove meat from bones and shred with fingers, discarding fat and bones. Return shredded meat to sauce in skillet. Bring sauce to a simmer over medium heat and cook, uncovered, until heated through and slightly thickened, about 5 minutes. Adjust seasoning with salt and pepper. To serve, toss sauce with drained pasta.
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