Pork Rib Ragù Pasta is a classic Southern Italian comfort dish. It starts with pork ribs browned in extra virgin olive oil, then slowly simmered in tomato sauce for several hours. As the sauce cooks, it becomes rich, thick, and deeply flavorful.

Unlike ragù made with minced meat, this version uses whole pork ribs. The meat releases its flavour gradually into the tomato sauce. The result is rustic, simple, and perfect for a relaxed Sunday lunch.

Serves 3-4, Preparation 15 mins, Cooking approx. 4 to 5 hours

Ingredients for Pork Rib Ragù Pasta

  • 350 g rigatoni pasta

  • 6–7 pork ribs

  • 300 g tomato sauce (passata)

  • 1 teaspoon tomato paste

  • 2 tablespoons grated Parmigiano or Grana Padano

  • 1 bay leaf

  • 1 rosemary sprig

  • 1 garlic clove

  • ½ white onion, thinly sliced

  • ½ glass still red wine (room temperature)

  • 2 tablespoons extra virgin olive oil

  • Salt, to taste

  • Black pepper, to taste

Method

Heat the extra virgin olive oil in a large pan over medium heat. Add the onion, garlic, bay leaf, and rosemary. Cook gently until fragrant.

Add the pork ribs and brown them evenly. Turn them so they develop a deep golden colour on all sides. This step builds flavour.

Pour in the red wine. Let it evaporate completely over high heat. Then reduce the heat. 

Stir in the tomato paste, then add the tomato sauce. Season with salt. Remove the bay leaf and rosemary.

Cover the pan, leaving a small opening. Let the sauce simmer on very low heat for 3 to 5 hours. Stir occasionally. The sauce should reduce and thicken.

Remove the ribs from the sauce. Cut some of the meat from the bones and return it to the sauce.

Cook the Rigatoni in salted boiling water until al dente. Drain and add it directly to the ragù. Finish with black pepper and grated cheese. Serve immediately.

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