Slow-Cooked Pork Rib Ragu with Pappardelle

Pat the pork ribs completely dry with paper towels to ensure a good sear. Season them generously on all sides with the kosher salt and black pepper. Wash your hands thoroughly and sanitize any surfaces that came into contact with the raw pork.

Heat the olive oil in a large Dutch oven over medium-high heat. Add the seasoned ribs in batches to avoid crowding the pan, and sear until a dark brown crust forms on all sides, about 8 to 10 minutes total per batch. Using tongs, remove the ribs to a clean plate and set aside.

Reduce the heat to medium. Add the diced onion, carrot, and celery to the rendered pork fat left in the Dutch oven. Cook, stirring occasionally with a wooden spoon to release any fond, until the vegetables are softened and lightly caramelized, about 8 minutes.

Stir the minced garlic and tomato paste into the vegetable mixture. Cook for 2 minutes, stirring constantly, until the tomato paste darkens to a brick red color and becomes highly fragrant.

Pour the dry red wine into the pot to deglaze it, forcefully scraping the bottom with your wooden spoon to dissolve all the browned bits. Allow the wine to boil gently and reduce by half, which should take about 3 to 4 minutes.

Add the crushed tomatoes, bay leaves, and rosemary sprig. Return the seared pork ribs and any accumulated resting juices from the plate back into the pot. Push the ribs down so they are mostly submerged in the tomato liquid.

Bring the liquid to a gentle simmer. Cover the Dutch oven with a tight-fitting lid, reduce the heat to the lowest setting, and cook for 2.5 to 3 hours. The ragu is done when the pork reaches an internal temperature of at least 90 degrees Celsius or 195 degrees Fahrenheit, and the meat is completely tender, falling easily off the bone.

Carefully remove the tender ribs from the sauce using tongs and transfer them to a clean cutting board. Pull the meat away from the bones using two forks, discarding the bones, cartilage, and any large pieces of unrendered fat. Shred the meat into bite-sized pieces.

Return the shredded pork to the tomato sauce in the Dutch oven. Fish out and discard the bay leaves and rosemary stem. Simmer uncovered over medium-low heat for 10 minutes to allow the sauce to thicken slightly and bind with the meat.

While the sauce reduces, bring a large pasta pot filled with heavily salted water to a rolling boil. Add the pappardelle and cook according to package directions until al dente, usually about 8 to 10 minutes for dried pasta.

Scoop out and reserve about 120ml of the starchy pasta water, then drain the pappardelle in a colander. Transfer the hot pasta directly into the Dutch oven with the ragu. Toss vigorously for 1 to 2 minutes, adding splashes of the reserved pasta water as needed, until the pasta is coated in a glossy, clinging sauce.

Divide the pasta and ragu evenly among warm, shallow serving bowls. Garnish immediately with freshly grated Parmigiano-Reggiano and serve.