Preparation

• 将架子放在烤箱的下三分之一中，然后将烤箱加热至300°F。
• 把一罐番茄和果汁的食物processor and process until puréed. Using a spatula or the back of a ladle, press the purée through a medium-mesh sieve set over a bowl to remove the seeds. Purée and strain the other can of tomatoes.
• 将肋骨切成2或3片，使其适合7至8 QT。荷兰烤箱。用中火加热荷兰烤箱中的1/4杯油。用犹太盐和胡椒粉调味肋骨，然后将其加入热油中，脂肪一面向下。煮至肋骨变成浅金黄色，根据需要将它们支撑在荷兰烤箱的侧面，将它们均匀褐色，约6分钟。将肋骨翻过来，将它们在另一侧变成褐色，约2分钟。将肋骨转移到大盘子上，丢弃脂肪，然后用纸巾清洁锅。
• 用中火在锅中加热剩余的1/4杯油。加入洋葱，大蒜，欧芹和红辣椒片，偶尔搅拌，直到洋葱开始着色，大约5分钟。加入香肠并煮熟，用木勺搅拌并分解香肠，直到浅褐色3至4分钟。
• Return the ribs to the pan and stir them around with the savory base. Raise the heat to high and add the wine. Cook, stirring occasionally, until the wine is reduced approximately by half, about 5 minutes. Add the tomatoes and the diluted tomato paste. Season with 1/2 tsp. salt and 1/4 tsp. pepper. Stir until the liquid begins to simmer.
• Turn off the heat, cover the pan tightly with a lid or heavy-duty aluminum foil, and put it in the oven. Simmer very gently, turning the ribs every half hour, until the sauce has a medium-thick consistency and the meat begins to fall off the bone, about 2-1/2 hours.
• 从烤箱中取出锅，将肋骨和掉从骨头掉落的任何肉转移到切菜板上。用钢包从调味料表面掠过脂肪。当肋骨足够凉时，将肉从肋骨上拉出。丢弃骨骼和任何脂肪和结缔组织。切碎肉。将肉搅拌回酱汁中，用中火煮在炉灶上，偶尔搅拌，使味道融合，并稍微浓稠，约10分钟。用盐，胡椒粉和碎红辣椒调味调味。

The last step—toss it with pasta:

• 一旦您制作了丰富的ragù，剩下的就是将其与面食结合使用。要为四到六个人服务，您需要4杯Ragu，1汤匙。未盐的黄油，1磅干或新鲜的意大利面（煮熟和排水），以及1/2杯新鲜磨碎的帕米亚诺 - 雷吉亚诺或佩科里诺·罗曼诺。
• 加热ragù（要么在用来烹饪它的荷兰烤箱中，要么在12英寸的煎锅中加热），用中火加热。加入黄油，然后倒入意大利面，帕米亚诺（Parmigiano）或Pecorino。用中高温折腾，直到意大利面和酱汁混合在一起。立即服务。

Short, full-bodied dried pastas like rigatoni and orecchiette work great with ragù, because their nooks and ridges capture the sauce. If you want to use fresh pasta, a wide shape like papperdelle can stand up to a hearty sauce. And a ragù is a good excuse to cook gnocci, too.

Look for a youthful, intensely fruity Zinfandel such as the 2004Bogle加利福尼亚州或2004年的“老藤” Zinfandel拉文斯伍德“ Zin of Zin” Ainfandel，加利福尼亚。