Braised pork ribs and italian sausage

  • Preparation Time30 mins
  • Cooking Time210 mins
  • Serves6
  • DifficultyMedium
115g pancetta, diced
1.5kg pork spare ribs, denuded, cut into individual ribs
1kg Italian sausage, cut into 2.5cm pieces
500g red bell peppers, cut into 2.5cm pieces
500g diced yellow onion
50g minced garlic
125ml white wine
1L tinned whole San Marzano tomatoes, chopped
10g chopped fresh Italian parsley leaves
10g chopped fresh basil leaves
1 tsp red chilli pepper flakes
Salt and freshly ground black pepper
500g radiatore, fusilli, or other short pasta, cooked al dente
1 bunch spring onions, sliced
125g finely grated Parmesan
1) Preheat the oven to 180C/Gas 4. In a large heavy braising pan over medium heat cook the pancetta until crispy and golden. Remove to a paper-towel lined plate to drain.

2) Add the spare ribs to the pancetta fat and brown well on both sides. Remove the ribs to a baking sheet and bake in the oven until tender, about 1 1/2 hours.

3) Meanwhile, add the sausage to the braising pan and brown both sides. Add the peppers, onion and garlic and cook until translucent, then deglaze the pan with wine. Simmer for a couple of minutes, then add the tomatoes.

4) 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.

5) Serve over the cooked pasta, and garnish with pancetta, spring onions and Parmesan.

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