Braised pork ribs and italian sausage

  • 115g pancetta, diced
  • 1.5kg pork spare ribs, denuded, cut into individual ribs
  • 1kg Italian sausage, cut into 2.5cm pieces
  • 500g red bell peppers, cut into 2.5cm pieces
  • 500g diced yellow onion
  • 50g minced garlic
  • 125ml white wine
  • 1L tinned whole San Marzano tomatoes, chopped
  • 10g chopped fresh Italian parsley leaves
  • 10g chopped fresh basil leaves
  • 1 tsp red chilli pepper flakes
  • Salt and freshly ground black pepper
  • 500g radiatore, fusilli, or other short pasta, cooked al dente
  • 1 bunch spring onions, sliced
  • 125g finely grated Parmesan
1) Preheat the oven to 180C/Gas 4. In a large heavy braising pan over medium heat cook the pancetta until crispy and golden. Remove to a paper-towel lined plate to drain.

2) Add the spare ribs to the pancetta fat and brown well on both sides. Remove the ribs to a baking sheet and bake in the oven until tender, about 1 1/2 hours.

3) Meanwhile, add the sausage to the braising pan and brown both sides. Add the peppers, onion and garlic and cook until translucent, then deglaze the pan with wine. Simmer for a couple of minutes, then add the tomatoes.

4) Bring back to a simmer and add the cooked pork ribs, parsley, basil, chili flakes and salt and pepper, to taste. Simmer on low to medium heat, covered, for another 1 1/2 hours.

5) Serve over the cooked pasta, and garnish with pancetta, spring onions and Parmesan.

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