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Italian Braised Pork Rib Pasta Sauce

Cooking can be challenging but not this Italian Braised Pork Rib Pasta Sauce that taste’s great and will impress anyone. Great to put together when you have a date coming over or just simply after a great meal to eat.


  • 1 Pork back Rib pack
  • 1 Large brown onion minced
  • 2 Garlic cloves
  • handful fresh basil chopped
  • 680g Passatta (I use Divella. If you use two racks you will need two jars)
  • 2 Table Spoons Tomato Paste
  • salt
  • pepper
  • water ( 1/4 of the passata bottle per bottle used roughly)
  • table spoon of sugar (optional)
  • Parnassian Cheese
  • Your choice of pasta


  1. Using a large pot or deep fry pan with a lid, add enough oil to cover the base of the pan once oil is hot add the onion. (if first time cooking you might want to add the pork first to brown as onion can burn if not cooked properly). Once onion is translucent add the pieces of rib and brown them well in batches. Or add onion once ribs are cooked.
  2. Once browned, lower heat or move to a smaller burner, place two tablespoons of tomato paste in the pan and mix to coat. Once meat and onion is coated pour in your passata then add 1/4 to 1/3 water into the emptied passata bottle and add to the sauce. Make sure the ribs are covered.
  3. add salt, pepper, garlic, basil and sugar and mix around.
  4. reduce heat to a simmer and add the lid and cook until ribs are tender anywhere between 45 minutes to two hours stirring occasionally. The long your cook it the more flavoursome and thicker the sauce gets. You may need to add more water over time to prevent the sauce drying out completely and pot burning.
  5. Once cooked the sauce should be thick and rich and well reduced and the ribs should be tender and fall away from the bone.

Serve with your desired pasta cooked to your liking or by packet instructions.

Italian Braised Pork Rib Pasta Sauce

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