Braised Pork Ragù With Pappardelle Recipe

Ingredients (19)

• 2 1/4 cups (533 ml) dry red Italian wine (preferably Chianti or other Tuscan wine)
• 3 medium garlic cloves (15 g), smashed
• 1 tablespoon kosher salt
• 1 tablespoon dried juniper berries
• 1 tablespoon whole black peppercorns
• 2 dried bay leaves
• 1 rack (2.5 to 3 lbs; 1125 to 1350 g) St. Louis–cut ribs, cut between bones into 3 equal pieces 
• 2 tablespoons (30 ml) extra-virgin olive oil, divided
• 2 medium carrots (about 4 ounces;115 g), peeled and diced
• 2 celery stalks (about 4 ounces; 110 g), diced
• 1 medium onion (about 8 ounces; 225 g), diced
• 2 tablespoons (30 g) tomato paste
• 4 medium garlic cloves (20 g), minced
• 1 tablespoon (6 g) chopped fresh sage
• 1 sprig fresh rosemary
• 2 cups (450 g) crushed tomatoes or passata di pomodoro (see notes)
• 2 cups (450 g) homemade chicken stock or low-sodium chicken broth
• 1 pound (450 g) homemade fresh pasta dough, cut into 1- to 1 1/2–inch wide ribbons or store-bought fresh pappardelle
• Kosher salt and freshly ground black pepper