ragu
[ra-GOO, rah-GOO]
A staple of northern Italy's Bologna, ragu is a meat based sauce that is typically served with pasta.
1 1/2 lb. country style pork or beef spare ribs
2 large cans crushed tomatoes
1 small can tomato paste
1 can water(use tomato paste can)
3 or 4 fresh basil leaves or 1 tsp. Dried basil
Salt and pepper to taste
I lb. Pasta of choice ( I enjoy a meaty pasta with this sauce). Pappardelle pasta was my choice today!
In a large Dutch oven place a few tablespoons olive oil. Place spareribs, salt and pepper. Brown on all sides. Add crushed tomatoes, tomato paste and water and basil. Cook on low heat slightly covered until pork falls apart.
Remove pork. Shred and place back in sauce. Taste test adding any additional seasoning if necessary.
Cook pasta accordingly to directions. Drain.
Top with ragu sauce. Enjoy!
Note ( crockpot can be used after spare ribs are browned).
Today I decided was a day to make some traditional Italian pasta..Pappardelle! complimented with a pork based sauce..Delicious! Make sure to follow pasta directions for a dente' pasta.. Enjoy!!
In a large Dutch oven place a few tablespoons olive oil. Place spareribs, salt and pepper. Brown on all sides. Add crushed tomatoes, tomato paste and water and basil. Cook on low heat slightly covered until pork falls apart.
Remove pork. Shred and place back in sauce. Taste test adding any additional seasoning if necessary.
Cook pasta accordingly to directions. Drain.
Top with ragu sauce. Enjoy!
Note ( crockpot can be used after spare ribs are browned).
Today I decided was a day to make some traditional Italian pasta..Pappardelle! complimented with a pork based sauce..Delicious! Make sure to follow pasta directions for a dente' pasta.. Enjoy!!
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