Neapolitan Rib & Sausage Ragù

Neapolitan Rib & Sausage Ragù
Photo by Scott Phillips


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

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


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