Pork Rib Ragù Pasta is a classic Southern Italian comfort dish. Pork ribs are browned in extra virgin olive oil, then slowly simmered in tomato sauce for several hours until the meat becomes tender and the sauce turns rich, thick, and deeply flavorful.

Unlike a ragù made with minced meat, this version uses whole pork ribs. As they slowly cook, the meat releases its flavor into the tomato sauce, creating a rustic and comforting sauce that is perfect for a relaxed Sunday lunch.

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

Ingredients for Pork Rib Ragù Pasta
  • 350 g (12 oz) rigatoni pasta
  • 6–7 pork ribs
  • 300 g (10½ oz / 1¼ cups) tomato passata
  • 1 teaspoon tomato paste
  • 2 tablespoons grated Parmigiano Reggiano or Grana Padano
  • 1 bay leaf
  • 1 sprig fresh rosemary
  • 2 garlic cloves
  • ½ medium white onion, thinly sliced
  • ½ glass (about 3 fl oz / ⅓ cup) dry red wine, at room temperature
  • 3 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 and let the ragù simmer over very low heat for 4-5 hours. Stir occasionally. The sauce will gradually reduce and become thick, rich, and deeply flavourful.

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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