Neapolitan Rib & Sausage Ragù

Ingredients

• ½ cup tomato paste diluted in ½ cup water
• 2 lb. baby back pork ribs, trimmed of excessive fat (about 11 ribs)
• ½ tsp. crushed red pepper flakes; more to taste
• 2 links mild Italian sausage (about ½ lb.), casings removed, meat broken into small pieces
• 1 cup dry white wine
• 2 28-oz. cans imported Italian plum tomatoes, preferably San Marzano
• Kosher salt and freshly ground black pepper
• + 4 more ingredients
• • 1 medium yellow onion, finely chopped (about 1-¼ cups)
  • 2 Tbs. chopped fresh flat-leaf parsley
  • ½ cup extra-virgin olive oil
  • 2 medium cloves garlic, finely chopped

Position a rack in the lower third of the oven and heat the oven to 300°F. Put one can of tomatoes and their juices in a food processor and process until puréed. Using a spatula or the back of a ladle, press the purée through a medium-mesh sieve set over a bowl to remove the seeds. Purée and str...

View full recipe at Fine Cooking