Ragu – Meat Marinara Sauce

by on October 11, 2015 » Add the first comment.
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Trotters and Shanks were the original, and the best, but here is a recipe from Americas Test Kitchen that will be more accessible

2 Racks of Baby Back ribs
2 tsp ground fennel and salt and pepper – both sides
Heat up oil in a Dutch oven
Brown your ribs – just the meat side – about 6-8 minutes
Remove ribs and set aside, then add to Dutch oven
1 onion – minced
1 head fennel – minced
2 carrots – minced
2 TBL chopped sage
2 tsp rosemary – chopped
1 tsp kosher salt
Cook about 12-15 minutes

Add 1 C red wine to deglaze your pan and reduce – about 5 minutes
Add 1 large (or 2 regular) cans of crushed tomatoes
Add 3 C chicken broth and bring up to a simmer
Add ribs back into the pot, meat side down
Add an entire intact head of garlic
Cover and move to a 300 degree oven for about two hours

Remove ribs and garlic to a tray – set aside
Skim off fat from top of sauce
Shred the ribs – separate out large pieces of fat and gristle

Cook your choice of pasta – ATK used pappardella, which is a wide noodle

Add meat back to sauce base and stir to combine
Squeeze garlic head / cloves back into sauce
2 TBL sage
2 TBL red wine
Stir together
Add 1/2 of ragu into your strained pasta
Plate and top with more sauce, and then freshly grated Parmesan cheese

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