RIGATONI AND RIBS, EASY BUT TASTY
Added by Van-Isl.BC | Fri 24 Jul 2009 @ 21:53
This is my familys favourite pasta sauce and it takes all day to cook, but its easy to prepare and then you let it cook slowly all day and it perfumes your house making your mouth water with anticipation. All my friends think its gourmet and can believe me when i tell them how easy it is. Bon Appetit p.s. i had to estimate measurement as i dont cook with measurement as i usually just add whats needed...so hope you enjoy it.
450 g• beef or preferably veal ground
450 g• pork ground
fresh rosemary sprigs (8 healthy branches)
approx• 600 gram• baby back pork ribs (you can use less if need be) sliced after each rib so each rib is individual.
salt and pepper
2 tbsp• dry thyme or 5 tbsp fresh finely chopped.
good parmesan (chunk)
l large can (375 ml) canned good quality roma or other tomatoes whole
1 jar (500ml) good quality tomato sauce (no seasonings in it)
2 large celery ribs chopped fine
1 large onion chopped fine
2 carrots chopped very fine
fresh parsley chopped (for the end)
1 kg pasta (rigatoni or other, prefer to use a bigger pasta with this sauce)
and i prefer dry pasta as its usually easier to cook el dente, cause i hate mush pasta.
FIRST AND FOREMOST.....YOU HAVE TO SAUTE THE MEAT SEPERATELY (GROUND BEEF/VEAL AND PORK) IN A NON STICK FRYPAN. As you are frying on med heat you have to take a wooden spoon and break up the meat and keep breaking it up until the meat resembles very fine small crumbly meat....you have to do this the whole time its frying and i do the pork and veal seperate as it cooks a bit different. i then drain each one in a metal colander to drain the fat. If you dont do this step, I find the meat is too big and chunky which is fine, but we like ours finer. set meat aside. In a very very large stockpot, saute the finely chopped carrot, onion and celery until transparent in about 2 tbsp oil, stirring constantly to not burn. Before adding the whole canned tomatoes, i crush them with my hands before adding to the sauteed veg. Also add in the tomato sauce, stir. Add two tbsp dry thyme or 5 tbsp fresh, l tbsp salt, 2 tsp pepper
when i add the tomatoes and tomato sauce, i will fill the containers with cold water to completely clean out the containers and add this water also to the tomato sauce. When the tomato sauce is bubbly, i add all the ground cooked meat, stirring well. After this I stick in all the sprigs of rosemary, sticking them right into the sauce and submerging them and then i also add all the ribs, pushing them into the sauce, covering the ribs with the sauce. Bring to a boil, then lower the cooking to simmer (make sure to stir this sauce when bringing to boil as not to scorch bottom) I let it cook all day, 4-6 hours. You must taste in the meantime and adjust accordingly with salt and pepper. When you have the sauce ready, you want to fish out the sticks from the rosemary, which will no longer have the small leaves left on them. You can slowly and carefully take the ribs out with tongs careful to not rip the bone off the meat as it wll be so tender and fall off the bone tender. Boil the past according to package directions. I take the pasta and mix some sauce into it, to flavour it. I put the pasta on a platter , top with more sauce and then scatter with the ribs, sprinkle with fresh parsley and sprinkle with fresh parmesan.