About this recipe:This is a traditional dish from Naples, typically served on a Sunday. Pork ribs, called 'tracchie' are used to make a rich tomato ragu which is served with 'candele' pasta. Eat this as the locals do - break the pasta into smaller chunks and serve with just the ragu sauce. Then eat the braised ribs for the second course!
3 tablespoons extra virgin olive oil, as needed
1 onion, finely chopped
1 clove garlic, minced
1kg pork ribs
1 bay leaf
120ml white wine
1.5kg tinned tomatoes, crushed with a fork
salt and pepper, as needed
500g candele pasta or other tube pasta
grated Parmesan cheese, to taste
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Method Prep:15min › Cook:2hr › Ready in:2hr15min
Heat 3 tablespoons olive oil in a large saucepan over medium-low heat. Add onion and minced garlic; cook for 3 or 4 minutes or until softened.
Add pork ribs and bay leaf; cook the ribs, turning them until browned on all sides.
Pour in wine; increase heat and simmer until the alcohol evaporates. Add crushed tomatoes, stir, cover and cook for 90 minutes to 2 hours on low heat. Season to taste with salt and pepper. Transfer the ribs and a few spoonfuls of the sauce into a serving dish; keep warm to serve later.
Break the candele pasta with your hands into about 4-5cm tubes. Cook in abundant salty water until al dente.
Drain pasta and transfer to a bowl. Add the sauce and toss to combine. Bring the pasta to the table and serve with freshly grated Parmesan.
Serve the pork ribs as the main or second course, using the same plates.
Candele translates to candle in Italian. This pasta is long with a hollow centre and is typically used in Southern Italy.