Try out our Pork Ribs Bolognese recipe today! This dish features tender boneless pork ribs slowly simmered with tomatoes, wine, and vegetables.
Prep Time 15 Min | Cook Time 1 Hr 40 Min | Serves 4
Ingredients
- 2 tbsp olive oil
- 1 small onion, finely diced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 4 garlic cloves, minced
- 2 tsp sea salt
- 1 tsp black pepper
- 1 cup dry red wine
- 28 oz crushed tomatoes
- 2 lbs boneless pork ribs
- 2 tbsp tomato paste
- 1 cup whole milk
- 1 cup chicken broth
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 12 oz rigatoni pasta
- 1/4 cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley
Directions
- Season the pork ribs generously with salt and black pepper. Heat olive oil in a large Dutch oven or deep skillet over medium-high heat and sear the pork for 6-8 minutes until browned on all sides. Remove the pork and set it aside.
- Add the onion, carrot, and celery to the same pot and cook for about 5 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant. Pour in the wine and scrape up any browned bits from the bottom of the pan. Let the wine simmer for 2-3 minutes to reduce slightly.
- Stir in the crushed tomatoes, tomato paste, milk, chicken broth, oregano, and thyme. Return the pork to the pot and bring the sauce to a gentle simmer. Partially cover and cook for 80-90 minutes, stirring occasionally, until the pork is tender.
- Remove the pork from the pot and shred it with two forks. Return the shredded pork to the sauce and simmer uncovered for about 10 minutes.
- Meanwhile, cook the rigatoni in salted boiling water according to the package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
- Add the cooked rigatoni to the sauce and toss to coat, adding a little reserved pasta water if needed to loosen the sauce. Stir in the Parmesan and fresh parsley, then serve hot.
- Enjoy!