Italian Ribs and Pesto Sauce for Pasta

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Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 13 ingredients

Contains CeleryGlutenEggs Read from the ingredients, not verified. Check labels.

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

**** Cut ribs lengthwise or horizontally, then vertically, in equal rib-width pieces.
In a large, heavy kettle/dutch oven, brown the ribs well. Pour off fat and set ribs aside. Using a bit of the rib fat, saute onions and garlic in another skillet until golden and limp. Don't let them burn. Put ribs in large kettle with onions, garlic, anise seeds, rosemary, celery, sugar, basil, oregano, tomato sauce, tomato paste and water. Simmer together, partially covered, until sauce begins to thicken and mounds. Stir more often as it gets thicker, this will take about 2 1/2 hours. When sauce is desired consistency, very thick, and the ribs very, very tender, remove celery and pour sauce over pasta.