Recipe: Ragout of Pork Ribs and Sausages (Italian, flavored with anise)

RAGOUT OF PORK RIBS AND SAUSAGES
"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
1 (6 ounce) can tomato paste
1 1/2 cups dry red wine, divided use
1 1/4 pounds hot Italian sausages
1 1//4 cups water
1 tablespoon anise seed
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.

Source: Real Stew by Clifford A. Wright