Tuscan Braised Pork Ragù with Pappardelle

seriouseats.com

PDK87

subheading: For the Marinade:

2 ¼ cups (533ml) dry red Italian wine (preferably Chianti or other Tuscan wine)

3 medium garlic cloves (15g), smashed

1 tablespoon kosher salt

1 tablespoon dried juniper berries

1 tablespoon whole black peppercorns

2 dried bay leaves

1 rack (1125 to 1350g) St. Louis-cut ribs, cut between bones into 3 equal pieces

subheading: For the Ragù:

2 tablespoons (30ml) extra-virgin olive oil, divided

2 carrots (about 115g), peeled and diced

2 celery stalks (about 110g), diced

1 medium onion (about 225g), diced

2 tablespoons (30g) tomato paste

4 medium garlic cloves (20g), minced

1 tablespoon (6g) chopped fresh sage

1 sprig fresh rosemary

2 cups (450g) crushed tomatoes or passata di pomodoro (see notes)

2 cups (450g) homemade chicken stock or low-sodium chicken broth

subheading: For the Pappardelle:

450g homemade fresh pasta dough, cut into 1- to 1 ½-inch wide ribbons or store-bought fresh pappardelle

Kosher salt and freshly ground black pepper

Note: Ingredients may have been altered from the original.

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