Pasta with Ragù from Casa Mariola

Method

1. Cut the pork ribs into pieces so they are easier to eat.
2. Prepare the soffritto: chop celery, carrot, and onion into small pieces (not too fine).
3. Heat olive oil in a heavy pot (stainless steel or tinned copper).
4. Brown the pork ribs and beef muscle in the hot oil.
5. Deglaze with red wine.
6. Add the pulpy tomatoes, cut into chunks.
7. Add a little water to thin the sauce.
8. Add the chopped vegetables (celery, carrot, onion).
9. Bring to a boil, then reduce heat to very low and cook for about 4 hours.
10. After cooking, remove the bones from the ribs (the meat should fall off the bone).
11. Meanwhile, cook the tortiglioni pasta in salted boiling water.
12. Drain the pasta and toss with the ragù sauce.
13. (Optional) For a more modern touch, mix the pasta and sauce in a large bowl. Add grated pecorino or parmigiano off the heat and stir.
14. Serve immediately.