- 800 gr. of pork ribs;
- 30 gr. parsley;
- 1 onion;
- 1 stalk of celery;
- 1 clove of garlic;
- 1 carrot;
- 1 tablespoon of Colline Teatine DOP extra virgin olive oil;
- 1 can of peeled tomatoes;
- 1 laurel leaf;
- ½ glass red wine;
- Balsamic Vinegar of Modena DOP and salt
Cut or ask a butcher to each rib from the rack of ribs separately. Prepare a base for the ribs by slicing the onion, garlic, carrot and celery thinly before mashing them together into a bowl.
Put the mixture in a pan, wide enough to cover the ribs in a single layer, with a spoonful of oil.
Place the pan over medium heat and let it fry for a minute, then place the ribs in the bowl and continue browning, sprinkling them occasionally with the wine and 2 tablespoons of balsamic vinegar.
Once the wine has evaporated, pour the tomatoes into the pan, add salt, laurel leaf, stir, cover and cook over a moderate flame, stirring occasionally.
Remove the ribs from the heat and let them cool. The ribs can be served on their own or with polenta, pasta or vegetables.