Pappardelle with Pork Ragu

We had a three coarse meal again, but this was really the only successful part.  I am working on a farrinata or socca, depending upon where you are.  I am getting close, but last night's dinner was no where near where I want it.  Hopefully soon.  We also made chicken under a brick.  I think Sanford's previous chickens are much better.  He splits them down the back, sears them flat in a cast iron skillet in olive oil, then finished in the oven.  I think we will stick with that method and skip the chicken from last night.


Pappardelle with Pork Ragu   (from Williams Sonoma Essentials of Italian cooking)

I doubled the recipe and froze over half of it.

11/2 pounds pork spareribs, divided into individual ribs
salt and pepper
2 tbsp olive oil
1 chopped yellow onion
1 chopped and peeled carrot
1 chopped celery stalk
1/2 cup red wine
28oz can diced tomatoes
1 pound fresh egg pasta
1/2 cup grated pecorina romano

Dry pork ribs.  Season with salt and pepper.  Heat oil in pan.  Brown on all sides, about 20 minutes.

Remove ribs.  Add onion, carrot and celery to pot, reduce heat to medium and cook 10-15 minutes.  Add wine, simmer for a couple of minutes.  Add tomatoes, 1 cup water, and salt and pepper.  Return ribs to pan.  Simmer, covered, for 2-3 hours.

Let cool briefly.  Remove ribs and take meat off bones, shred.  Return meat to pan and simmer, uncovered, until sauced thickens.

I used my standard pasta recipe but substituted semolina flour for the white flour.  Kids like white flour pasta better, Sanford prefers the semolina.  1 1/3 cup semolina, 1/8 tsp salt, 2 eggs and 1/2 tsp olive oil.  Mix.  Using dough hook, mix for 8-10 minutes or knead by hand.  Roll out pasta.  Cut into strips 1 inch wide by 4 inches long.  Cook in salted water 1-2 minutes.  Drain.  Toss in ragu.  Sprinkle with cheese.