Rustic Pasta Sauce
My friend Robin turned me on to this recipe from Cook's Illustrated. She likes to serve it with rigatoni. It would also be delicious served over cooked wheat berries.
1 TB olive or sunflower oil
1 1/2 lbs. country-style ribs, trimmed of fat
salt and freshly ground black pepper
1 medium onion, minced
1/2 cup red wine
1 (28 oz) can whole tomatoes, drained, juice-reserved, tomatoes chopped fine (try using the tomato puree here, if you still have it)
Heat oil in 12-inch, heavy-bottomed skillet over medium-high heat. Salt and pepper the ribs. Brown on all sides, 8-10 minutes. Transfer ribs to plate; pour off all but 1 tsp fat. Add onion and saute until softened, 2 to 3 minutes. Add wine and simmer, scraping pan bottom with wooden spoon to loosen browned bits, until wine reduces to a glaze, about 2 minutes.
Return ribs and accumulated juices to skillet; add tomatoes and reserved juice. Bring to a boil, then reduce heat to low, cover, and simmer gently, turning ribs several times, until meat is very tender and falling off the bones, about 1.5 hours. Transfer ribs to a clean plate. When cool, remove meat from bones and shred with fingers, discarding fat and bones. Return shredded meat to sauce. Bring sauce to a simmer over medium heat uncovered, until heated through and slightly thickened, about 5 minutes. Adjust seasoning. To serve, toss with pasta. This sauce freezes well.