Tomato-Pork Sauce with Rosemary and Garlic

Name: Tomato-Pork Sauce with Rosemary and Garlic
Yield: Serves 4 to 6 (Makes about 3 1/2 cups, enough for 1 lb pasta)
Cuisine: Europe, Italian
Ingredients: 1 tablespoon, olive oil; 1 1/2 pounds, pork spareribs or country-style ribs, trimmed of fat; 3 medium cloves, garlic, minced; 2 teaspoons, minced fresh rosemary; 1/2 cup, red wine; 1 (28-ounce) can, whole tomatoes, drained, juice reserved, tomatoes chopped fine

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Appears in Cook's Illustrated March/April 2000

Main Courses

Europe

Italian

Pasta, Grains, Rice & Beans

How do you get robust meaty flavor and thick, rich texture into a basic tomato sauce? We tested eight cuts of meat and found that ribs make the most flavorful sauce.

SERVES4 to 6 (Makes about 3 1/2 cups, enough for 1 lb pasta)

TIME2¼ hours

WHY THIS RECIPE WORKS

For a rich meat sauce using today’s lean pork, we relied on a fattier cut like country-style pork ribs, which turned meltingly tender when cooked and gave the tomato sauce a truly meaty flavor. Beef short ribs were also good, but since they...

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