Braised Pork Ragù With Pappardelle Recipe

Ingredients (22)

• For the Marinade:
• 2 1/4 cups (533ml) dry red Italian wine (preferably Chianti or other Tuscan wine)
• 3 medium garlic cloves (15g), 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 1350g) St. Louis–cut ribs, cut between bones into 3 equal pieces 
• For the Ragù:
• 2 tablespoons (30ml) extra-virgin olive oil, divided
• 2 carrots (about 4 ounces;115g), peeled and diced
• 2 celery stalks (about 4 ounces; 110g), diced
• 1 medium onion (about 8 ounces; 225g), diced
• 2 tablespoons (30g) tomato paste
• 4 medium garlic cloves (20g), minced
• 1 tablespoon (6g) chopped fresh sage
• 1 sprig fresh rosemary
• 2 cups (450g) crushed tomatoes or passata di pomodoro (see notes)
• 2 cups (450g) homemade chicken stock or low-sodium chicken broth
• For the Pappardelle:
• 1 pound (450g) 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