Ok.  I love pasta.  Like, really really love pasta.  I often have romantic thoughts about eating it….but for obvious reasons (not fitting into my jeans) I can’t have it as often as I’d like.

On the weekends I always make a big pot of sauce and it’s often this one because it’s easy and it’s absolutely delicious.  I have a more complicated ragu recipe that I pull out occasionally if I’m also making my own pasta and making a “day” of it however this ragu is just as good, has way less ingredients, and takes way less time to cook – which makes it a great mid week dinner or easy weekend feast. So please try it and let me know how you go!


1 kg boneless pork spare ribs (you want pork with fat in it for slow cooking – don’t use fat free medallions or cutlets!)

Olive Oil

4 cloves garlic peeled and whole

Few sprigs of rosemary or basil

300ml bottle of tomato passata (I use MUTTI brand from Coles – it’s the best! My relatives in Sicily use it)

300ml water

1 tbsp salt

1 cup peas (frozen is good!)

500g good quality spaghetti/fettucini

Cracked Pepper and parmesan to serve



Fry the boneless pork ribs in olive oil until both sides are a nice caramel colour.  Throw in the whole cloves of garlic and cook for another 2 minutes.  Tip in the bottle of tomato passata (careful it might spit) and then fill the empty bottle with water and tip that in too.  Throw in the sprigs of rosemary or basil,  salt and pepper. Bring to the boil then drop the heat and let it simmer slowly until the pork is tender and falling apart (about 1 and 1/2 – 2 hours).  Make sure it’s on low as you don’t want the sauce to stick to the bottom of the pan!

Once the pork is cooked – I take it off the heat and let it cool for a bit.

I firstly take out the rosemary or the basil and discard.  Then in the pot, mash up any bits of garlic that haven’t broken up  during cooking.  And then shred that beautiful pork (watch out for any little bones that have been left in).  Once that’s done add the peas, give it a good stir (now that the pork is shredded it should be quite thick and luscious) put it back on the heat for the peas to cook through and it’s ready to go!

Serve on top of al dente pasta and top with pepper and grated parmesan or pecorino.


PS This sauce gets better with time so if you’re having guests make it the day before.  It also freezes well.

Mars X






Marie Patane

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