Main Dish
Baked Rigatoni with Pork Rib Ragù
Ramazzotti Wines
100 Schoolhouse Lane, Suite 110
Geyserville, CA 95441
ramazzottiwines.com
- RECIPE YEAR: 2017
- RECIPE BY: Dino Bugica, Chef, Diavola Pizzeria
- YIELD: Serves 8
- PAIRS WELL WITH: Raffinto - Super Tuscan Blend
This recipe was adapted from a family recipe, and Chef Dino has perfected it over the years with his tenure at the former Taverna Santi. He has elevated it even more at Diavola Pizzeria in Geyserville, CA, in the northern end of Sonoma County. The best strategy is to make the ragù a day or two ahead to let the flavors mellow and so you can remove some of the fat.
Ingredients:
- 1/4 pound pancetta, diced
- 2 pounds boneless country-style spareribs, cut into 2-inch chunks
- 1 tablespoon kosher salt
- 1/2 tablespoon freshly ground pepper
- 2 cups finely chopped onions
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 2 tablespoons chopped garlic
- 2 bay leaves
- 4 fresh thyme sprigs
- 2 cups dry red wine
- 2 cups canned Italian-style tomatoes, chopped
- 1 1/2 pounds rigatoni, penne or other tubular pasta
- 1/2 pound shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Directions:
Heat a large Dutch oven over medium heat. Add the pancetta and cook, stirring occasionally, until lightly browned and the fat is rendered. Using a slotted spoon, transfer the pancetta to a paper towel–lined plate, leaving the fat in the pot. Season the spareribs lightly with salt and pepper and add to the pot. Increase the heat to medium-high and cook, stirring occasionally, until the meat begins to brown on all sides. Transfer the ribs to a platter. Add the onions, carrots, celery and garlic to the pot, cover and reduce the heat to medium. Cook, stirring occasionally, until the vegetables are soft, 7 to 10 minutes. Add the bay leaves, thyme and wine, stirring to scrape up any browned bits, and bring to a boil, then boil until the wine is reduced by half. Add the pancetta, ribs and tomatoes. Reduce the heat to maintain a simmer, cover and cook until the meat is easily shredded, 1 1/2 to 2 hours. Stir from time to time and add water if the liquid evaporates. The sauce should be slightly thick and not watery. When the meat is cooked, strain the sauce into one container and spoon the solids into another container. Pull the meat into small pieces or shred and add to the container with the solids. Cover the containers and refrigerate overnight. The next day, scrape away and discard the congealed fat from the surface of the sauce. Combine the sauce, meat and solids in a clean pot and heat, covered, over low heat, stirring occasionally. Preheat the oven to 400°F. While the sauce and meat are warming, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente or slightly firmer than al dente, about 10 minutes. Drain the pasta. In a large bowl, combine the pasta, sauce and meat and stir to coat. Spoon the mixture into a shallow 9-by-13-inch baking dish. Sprinkle evenly with the mozzarella and then with the Parmesan. Bake until the cheese is golden brown and the pasta is hot and bubbling, 20 to 30 minutes.
