Easy Italian Recipes

 MAKES 6-8 servings

- 1 1/2 lb (750 g) meaty pork spareribs, cut into individuai ribs
- Sea sait and freshiy ground pepper
- 2 tabiespoons olive oil
- 1 yellow onion, chopped 1 carrot, chopped
- 1 celery stalk, chopped
- 1/2 cup (4 fl oz/125 mi) dry red wine
- 2 1/2 ib (1.25 kg) fresh pium (Roma) tomatoes, peeled, seeded, and chopped, or 1 can (28 oz/875 g) pium (Roma) tomatoes, chopped
- 1 lb fresh egg pasta dough
- 1/2 cup (2 oz/60 g) grated pecorino romano cheese, plus more for serving

Meaty pork ribs add hearty flavor to this ragù, which marries perfectly with homemade pappardelle, wide ribbons of egg pasta. The pasta is topped with freshly grated pecorino romano cheese, an aged sheep's milk cheese made in the countryside around Rome. Aged pecorino sardo or pecorino siciliano, from Sardinia and Sicily, respectively, is a good substitute.

Pat the ribs dry with paper towels and sprinkle them with salt and pepper. In a nonreactive Dutch oven or other large, heavy pot over medium-high heat, warm the olive oil. Add the ribs and cook, turning as needed, until nicely browned on all sides, about 20 minutes. Using a slotted spoon, transfer the ribs to a plate.

Add the onion, carrot, and celery to the pot, reduce the heat to medium, and cook, stirring frequently, until tender and golden, 10-15 minutes. Add the wine, bring to a simmer, and deglaze the pot, scraping up the browned bits from the pot bottom. Cook for 1 minute to cook off some of the alcohol. Add the tomatoes, 1 cup (8 fl oz/250 ml) water, and a pinch each of salt and pepper, and bring the mixture to a simmer. Return the ribs to the pan, cover, reduce the heat to low, and cook until the ribs are very tender and the meat comes away easily from the bone, about 21/2 hours.

While the ribs simmer in the sauce, make the pasta dough, then divide and roll out each piece into a sheet 7,6 inch (2 mm). Lightly flour a rimmed baking sheet. Lay 1 pasta sheet on a lightly floured work surface and, using a chef's knife or pastry wheel, cut it into strips 4 inches (10 cm) long by 1 inch (2.5 cm) wide. Lay the strips fiat on the prepared baking sheet, spacing them so they doni touch and separating each layer with a lightly floured kitchen towel. Repeat with the remaining 3 dough pieces. Let the pasta dry for 10-20 minutes.

Using a slotted spoon, remove the ribs from the sauce and let cool slightly. Remove the meat from the bones and shred it. Return the meat to the pan and cook, uncovered, over low heat until the sauce has thickened, about 15 minutes.

Meanwhile, bring a large pot three-fourths full of water to a rolling boil and add about 2 tablespoons salt. Add the pappardelle, stir well, and cook, stirring occasionally, until al dente, 1-2 minutes. Drain and add to the sauce, tossing gently to coat evenly. Sprinkle with the 1/2 cup cheese and toss again. Serve at once. Pass additional cheese at the tabie.

Buon appetito!