with My Grandma’s Sparerib Sauce
NATURE DELIVERED FARM / TAMPA
We always thought it was a little strange that Grandma Batali served meat with bones in it with the pasta, but we never, ever questioned the unbelievable depth of flavor that these tasty little ribs brought to the table at her house on Sundays. The flavor is haunting and the texture superb.
SERVES 4 TO 6
¼ cup extra-virgin olive oil
4 pounds pork spareribs, cut into 2-inch pieces
2 medium red onions, cut into ¼-inch dice
2 carrots, cut into ½-inch pieces
2 salt-packed anchovy fillets, rinsed and patted dry
1 (6-ounce) can tomato paste
1 cup dry white wine
3 cups Basic Tomato Sauce (here)
1 sprig fresh rosemary
3 tablespoons kosher salt
1 (1-pound) package fettuccine
1 cup freshly grated Parmigiano-Reggiano
In a large Dutch oven, heat the olive oil over medium heat until smoking. Add the spareribs, 6 or 7 pieces at a time, and cook until deep golden brown on all sides, 8 to 10 minutes per batch. Transfer each batch to a bowl and repeat with the remaining spareribs. Add the onions, carrots, anchovies, and the tomato paste to the pan and cook for 6 minutes, or until it takes on a rusty color. Add the wine and tomato sauce and stir to dislodge all the browned bits from the bottom of the pan. Cover and bring to a boil. Add the rosemary sprig and the browned ribs to the bubbling sauce, reduce the heat to maintain a simmer, cover, and cook until the ribs are fork-tender, about 1½ hours.
When ready to eat, bring 8 quarts of water to a boil in a pasta pot and add the salt. Remove the ribs from the Dutch oven and place them on a plate. Drop the pasta into the boiling water and cook it for 1 minute less than directed on the package. Drain in a colander and add to the pan with the sauce. Toss over medium heat to coat and dress the pasta. Pour the pasta and sauce into a heated serving bowl, arrange the ribs over the top, and serve immediately with the Parmigiano-Reggiano on the side.