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
"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
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Chilis, Stews
Main Dishes - Chilis, Stews
- Cazuela De Chorizo (Stew with Chorizos)
- Don Pablo's White Chili
- Short Ribs and Pinto Beans Casserole (Great American Recipes Cards, 1988)
- White Bean, Sausage and Kale Stew (Easy, easy, easy)
- Hearty Beef Stew with Roasted Winter Vegetables
- Crockpot Beef Stew Recipe for Teriwinkle
- Chili for a Crowd with Bread Bowls (16 servings)
- Chicken Chili
- Italian Sirloin Stew (using tomatoes and zucchini)
- 30-Minute Chili (using cream of tomato soup)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute