Ragout of Pork Ribs and Sausages - A Work in Progress

In southern Italy cooks like to keep pork and pork sausages on the fire for a long time to make wonderfully flavored stews. This is a succulent stew that simmers for several hours. It is flavored with anise, whose heavenly aroma perfumes the dish during its slow cooking. The kinds of ribs you want are called country ribs, which have a lot more meat on the bone than back ribs, This stew is excellent with baked ziti and broccoli. My wife and I like it served over creamy mashed potatoes

 

Here is the recipe for this delicious stew:

 

2 Tablespoons extra virgin olive oil

2 Tablespoons freshly rendered or store bought lard

2 and a half pounds pork country ribs on the bone

1 medium sized onion, chopped

3 large garlic cloves, finely chopped

1 six ounce can tomato paste

1 and a half cups dry red wine

1 and 1/4th pounds Hot Italian Sausage

1 and 1/4th cup water

1 Tablespoon aniseed

Salt and Freshly ground pepper to taste

 

1. In a casserole, preferably earthenware, heat the olive oil with the lard over medium-high heat. Brown the country ribs with the onion and garlic, 5 to 6 minutes

 

2. Dissolve the tomato paste in 1 cup of the wine. Add the sausages, dissolved tomato paste, the remaining half cup of wine, the water and aniseed and season with salt and pepper, Bring to a gentle boil. Reduce the heat to low and cook, uncovered, until tender, about 4 hours. Serve, saving any extra ragout for a future meal. Makes 5 servings

 

My Notes: For the wine I used a 2019 Libretto Cabernet Sauvignon from the Columbia Valley of Washington. The Hot Italian Sausages and country style ribs were purchased from Von Hanson's meats in Rosemount Minnesota

Done