Pork Rib Sugo

Cook Time 30 minutes

Serves 4–6

Ingredients

1.5-2 kg pork ribs

1 onion, quartered

1 bunch fresh basil, plus extra to garnish

2 bay leaves

2-3 cloves garlic 

Pinch of sugar

Salt and pepper, to taste

1 heaped tbsp tomato concentrate

2 bottles of passata, plus water 

2-3 tbsp extra virgin olive oil

Pasta of your choice, cooked as per packet instructions

To Serve

Parmigiano Reggiano (or Parmesan), freshly grated

Method

Cut pork into individual ribs. Season well with salt and pepper. Brown in olive oil until golden and slightly caramelised.

Add the onion, garlic, basil, and bay leaves. Add the passata, then rinse the bottles with water and pour in. Stir in the tomato concentrate. Add a pinch of sugar and a pinch of salt.

Return the ribs to the pot. Bring to a gentle boil, then lower to a simmer. Cover slightly and cook for 2 to 3 hours, stirring occasionally.

Remove ribs. Toss the pasta through the sauce. 

Serve with ribs on top. Finish with Parmigiano and fresh basil.