Braised Pork Ribs in Tomato Sauce

• 1.1 lbs (500 g) pork spare ribs (already cut into pieces)
• 1 medium onion, sliced into thin strips
• 2 to 3 cloves of garlic, crushed
• 1 ⅔ cups (400 g) tomato purée (passata)
• ¾ cup (200 ml) white or red wine
• 2 to 3 sprigs of rosemary and sage
• Salt and black pepper, to taste
• Extra virgin olive oil, to taste
• 1 chili pepper, halved

In a large pot or Dutch oven, heat a generous drizzle of extra virgin olive oil over medium-high heat. Add the pork ribs and brown them on all sides.

Once golden brown, remove the ribs and set them aside.

In the same pot, lower the heat and add the garlic, chili pepper, onion, rosemary, and sage. Sauté for about 5–7 minutes, until the onions are soft.

Return the ribs to the pot. Pour in the wine and deglaze the pan, scraping up the browned bits from the bottom. Let the alcohol evaporate, cooking for about 3–5 minutes.

Add the tomato purée and stir well. Season with salt and pepper.

Cover and simmer over low heat for about 1.5 to 2 hours, stirring occasionally. The meat should become tender and the sauce thick.

When done, serve topped with a bit of chopped rosemary.