Ragout of Pork Ribs and Sausages

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Ragout of Pork Ribs and Sausages

Book Description

The global scope of stews and other long-simmered, richly warming dishes is vast. Clifford Wright's Real Stew offers 300 recipes for this delicious fare--everything from basic Irish stew through stroganoff, bouillabaisse, gumbo, feijoada, and much more. What makes Wright's dishes--and cookbook--different from similar efforts (besides its "all-under-one-roof" commitment)

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Real Stew: 300 Recipes for Authentic Home-Cooked Cassoulet, Gumbo, Chili, Curry, Minestrone, Bouillabaise, Stroganoff, Goulash, Chowder, and Much More

Authors: Clifford A. Wright

Date: October 2002

ISBN: 1558321985

Publisher: Harvard Common Press

Hardcover

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Ragout of Pork Ribs and Sausages
Recipe from: Real Stew
by Clifford A. Wright
Cookbook Heaven at Recipelink.com

In Southern Italy cooks like to keep pork and pork sausages on the fire for a long time to make wonderfully flavored stews. This is a succulent stew that simmers for several hours. It is flavored with anise, whose heavenly aroma perfumes the dish during its slow cooking. The kind of ribs you want are called country ribs, which have a lot more meat on the bone than back ribs. This stew is excellent served with baked ziti and broccoli.

2 tablespoons extra virgin olive oil
1 tablespoons freshly rendered lard or store-bought lard
2 1/2 pounds pork country ribs on the bone
1 medium-size onion, chopped
3 large garlic cloves, finely chopped
One 6-ounce can tomato paste
1 1/2 cups dry red wine
1 1/4 pounds hot Italian sausages
1 1//4 cups water
1 tablespoon aniseed
Salt and freshly ground black pepper to taste

In a casserole, preferably earthenware, heat the olive oil with the lard over medium-high heat. Brown the country ribs with the onion and garlic, 5 to 6 minutes.
Dissolve the tomato paste in 1 cup of the wine. Add the sausages, dissolved tomato paste, the remaining 1/2 cup of wine, the water, and aniseed and season with the salt and pepper. Bring to a gentle boil. Reduce the heat to low and cook, uncovered, until tender, about 4 hours. Serve, saving any extra ragout for a future meal.

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